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- 2 cups cooked chicken, shredded - 1 tablespoon chipotle peppers in adobo sauce, minced - 1 cup shredded mozzarella cheese - 1 cup shredded sharp cheddar cheese - 1 medium onion, thinly sliced - 1 red bell pepper, thinly sliced - 1 teaspoon smoked paprika - Salt and pepper to taste - 4 large flour tortillas - 2 tablespoons olive oil - Sour cream, guacamole, and fresh cilantro for serving Each ingredient plays a key role in the quesadilla. The shredded chicken provides protein and heartiness. Chipotle peppers add a smoky kick that makes each bite exciting. Mozzarella and cheddar give a creamy, melty texture. The onion and red bell pepper bring sweetness and color. Smoked paprika enhances the overall smokiness. Salt and pepper balance flavors. Flour tortillas hold everything together and create a crispy shell. Olive oil helps with cooking and adds richness. Lastly, sour cream, guacamole, and cilantro add freshness and creaminess when served. You can easily modify this recipe for dietary needs. For a gluten-free option, use gluten-free tortillas. If you want a vegetarian version, skip the chicken and add more veggies like mushrooms or spinach. For a spicy kick, increase the chipotle peppers or add jalapeños. If you prefer a dairy-free option, use dairy-free cheese alternatives. These swaps keep the flavors vibrant while catering to different diets. {{ingredient_image_1}} Start by shredding your cooked chicken. I use rotisserie chicken for quick prep. In a medium bowl, mix the chicken with minced chipotle peppers, smoked paprika, salt, and pepper. This blend gives the chicken a spicy and smoky taste that shines through. Make sure to stir well so every piece gets covered in flavor. Set this mixture aside while you prepare the veggies. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions and red bell pepper. Sauté these for about 5 to 7 minutes. You want them to soften and turn slightly golden. This step adds sweetness and depth to your quesadillas. Once done, remove the veggies from the heat and set them aside. Grab a large skillet or griddle and heat it over medium heat. Add a little olive oil to coat the pan. Place one flour tortilla on the skillet. On half of the tortilla, layer a portion of the chicken mixture, followed by the sautéed onions and bell pepper. Top this with mozzarella and cheddar cheese for that perfect melty goodness. Fold the tortilla in half and cook for about 3 to 4 minutes. You want the bottom to be golden and the cheese to start melting. Carefully flip the quesadilla and cook for an additional 2 to 3 minutes. Once cooked, remove the quesadilla and let it rest for a minute. This helps the cheese set a bit. Slice it into wedges, and repeat with the remaining tortillas and filling. Enjoy your smoky chipotle chicken quesadillas warm with sour cream, guacamole, and fresh cilantro on the side. To make perfect quesadillas, use medium heat. This lets the cheese melt without burning the tortilla. Always coat the skillet with a little olive oil. This helps the quesadilla get golden and crispy. Flip the quesadilla carefully to keep the filling inside. For the best melting cheese, mix mozzarella and cheddar. Mozzarella stretches well, while cheddar adds sharpness. Place cheese on top of the filling for even melting. Cover the skillet with a lid for a minute. This traps heat and helps the cheese melt faster. Add smoked paprika for a deeper flavor. You can also try cumin or cayenne for more heat. A pinch of garlic powder boosts taste without being strong. Mix these spices into the chicken before cooking. This adds layers of flavor that make your quesadillas shine. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality cheese can elevate the flavors of your quesadillas significantly. Experiment with Cheese: Feel free to mix different types of cheese, such as pepper jack or gouda, for a unique twist. Adjust Spice Level: If you prefer a milder flavor, reduce the amount of chipotle peppers or use them sparingly. Keep it Crispy: Ensure your skillet is preheated before adding the quesadilla to achieve a perfectly crispy exterior. {{image_2}} You can easily make a vegetarian version of these quesadillas. Instead of chicken, use black beans or grilled veggies. I love using mushrooms, zucchini, and spinach. They provide great flavor and texture. Mix in some chipotle peppers for that smoky kick. This keeps the essence of the dish while making it meat-free. If you crave heat, add more chipotle peppers. Use a couple of extra minced peppers in the chicken mix. You can also sprinkle in some cayenne pepper or hot sauce. This spicy version will surely excite your taste buds. Just be careful not to overpower the other flavors. Feel free to experiment with cheeses. Pepper jack cheese adds a nice kick. You can also try gouda or feta for a unique twist. For vegetables, consider adding corn or jalapeños. These add freshness and crunch. Mixing different ingredients keeps your quesadillas fun and exciting. To store leftover quesadillas, let them cool down first. Place them in an airtight container. This keeps them fresh and tasty. You can also wrap them in plastic wrap. Make sure to store them in the fridge. They stay good for about three days. When you want to eat your leftover quesadillas, you can reheat them easily. The best way is on the skillet. Heat it over medium heat. Place the quesadilla in the pan for about 3-4 minutes. Flip it over and heat for another 2-3 minutes. This method makes them crispy again. You can also use the microwave if you're in a hurry. Just heat for about 30-45 seconds. They may not be as crispy, but they will be warm. If you want to save quesadillas for later, freezing is a great option. Wrap each quesadilla in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as possible. This helps prevent freezer burn. They can last in the freezer for up to three months. When you're ready to eat them, thaw in the fridge overnight. Reheat them on the skillet for the best taste. Enjoy a quick meal anytime! You can make these quesadillas dairy-free by swapping out the cheeses. Use vegan cheese or cashew cheese. Also, skip the sour cream. Instead, try a dairy-free yogurt or avocado spread. These options keep the dish creamy without the dairy. Yes, you can use a grill! It adds a nice smoky flavor. Preheat the grill to medium heat. Place the quesadillas on the grill and cook them for about 3-4 minutes per side. Just watch out for burning! Great sides include fresh salsa, guacamole, or a simple salad. You can also serve black beans or corn on the side. These dishes complement the quesadillas and add freshness. Enjoy your meal! Smoky Chipotle Chicken Quesadillas are fun and simple to make. We covered the needed ingredients, step-by-step cooking, and tips for great flavor. You can switch ingredients for diets too, like vegetarian or dairy-free. Remember to store leftovers properly for later meals. This dish is adaptable and packed with taste. Enjoy cooking and sharing these quesadillas with friends and family. Your next meal will impress everyone!

Smoky Chipotle Chicken Quesadillas

Delicious quesadillas filled with smoky chipotle chicken, cheese, and sautéed vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 4 large flour tortillas
  • 2 tablespoons olive oil
  • as needed sour cream, guacamole, and fresh cilantro for serving

Instructions
 

  • In a medium bowl, combine the shredded chicken, minced chipotle peppers, smoked paprika, salt, and pepper. Mix well and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and red bell pepper. Sauté for about 5-7 minutes until softened and slightly caramelized. Remove from heat and set aside.
  • Place a large skillet or griddle over medium heat. Add a little olive oil to coat the pan.
  • Place one flour tortilla on the skillet. Layer half of the tortilla with a portion of the chicken mixture, followed by the sautéed onion and bell pepper, and a generous sprinkle of mozzarella and cheddar cheese.
  • Fold the tortilla in half and cook for about 3-4 minutes until the bottom is golden and the cheese is melting. Carefully flip and cook for an additional 2-3 minutes on the other side.
  • Remove the quesadilla from the skillet and let it rest for a minute before slicing into wedges.
  • Repeat with the remaining tortillas and filling.

Notes

Serve warm with dollops of sour cream, guacamole, and freshly chopped cilantro for a vibrant presentation.
Keyword cheese, chicken, chipotle, quesadillas, smoky