Chicken Chipotle Quesadillas make great use of leftover shredded chicken and are an incredibly delicious appetizer or tasty meal!
These chicken quesadillas are the best chicken quesadillas I’ve ever had because they are packed with flavor and texture. The best part is that they’re very easy to make, too!
These Chipotle Chicken Quesadillas happened because I had leftover chipotle peppers in adobo sauce. One little can will make a heck of a lot of chipotle flavored food.
So if you find yourself with extra chipotle chiles after making these shredded chicken quesadillas, you can make those things or some chipotle huevos rancheros or even some chipotle aioli, all of which are delicious.
Ingredients:
1 tablespoon oil (I used avocado)
1 medium red onion (diced)
3 cloves garlic (minced)
14.5 ounce can diced tomatoes (with liquid)
4 tablespoons chipotle in adobo (minced)
2 cups shredded cooked chicken (white & dark meat)
4 green onions (thinly sliced)
1 handful cilantro (roughly chopped)
6 large flour tortillas
24 ounces mexican blend cheese (shredded (sharp cheddar, monterey jack, asadero, queso blanco, etc.))
Serve with sour cream (lime, cilantro, avocado, etc.)
Instructions:
In a large pan over medium heat, heat the oil and cook the onion until soft and tender, about 5 minutes. Add the garlic and cook for another minute or so until fragrant. Add the chipotle peppers and the diced tomatoes with their liquid. Stir frequently and cook until the sauce thickens and the liquid has mostly evaporated, about 20 minutes. Stir in the chicken, green onions, and cilantro. Reduce heat to low just to keep mixture warm.
These Chipotle Chicken Quesadillas make great use of leftover shredded chicken for an incredibly delicious appetizer or tasty meal.
Heat a clean grill on medium heat. I like to put a touch of oil in the pan to make the tortilla extra crispy, but that’s not necessary and is a matter of preference. Place tortilla on hot grill, cover with a layer of cheese, and then spread some of the chicken chipotle mixture over half. Once the cheese has melted, fold the tortilla over to make your quesadilla. Repeat with remaining tortillas. You can keep them all warm in the oven until you’re ready to serve. Allow them to rest for a couple minutes before slicing to ensure everything doesn’t ooze out.
These Chipotle Chicken Quesadillas make great use of leftover shredded chicken for an incredibly delicious appetizer or tasty meal.
Serve with fresh lime slices, sour cream, avocado slices, extra cilantro, and an ice cold beer or a margarita (or a beergarita).
Source:https://selfproclaimedfoodie.com/chipotle-chicken-quesadillas/
