Cheese-Crusted Chipotle Chicken Quesadillas

4 chipotle chicken quesadillas quarters stacked on each other on wooden board

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5 from 1 vote

Cheese-Crusted Chipotle Chicken Quesadillas

These chipotle chicken quesadillas are crusted with cheese and packed full of flavour!

Prep Time15

Cook Time20

Marinating Time30

Total Time1 5

Course: Dinner, Main Course

Cuisine: Mexican, Tex Mex

Servings:

Author: Chris Collins

Cost: £5 / $6

Equipment

Rolling Pin & Cling Film (for pounding chicken)
Small Pot (for sauce)
Kitchen Roll (for wiping pan clean)
Large Shallow Dish (for marinating chicken)
Large Non-Stick Pan & Tongs
Sharp Knife & Chopping Board

Ingredients

Chicken

2x 5oz/150g Chicken Breasts (see notes)
1 tbsp Olive Oil
1/2 Lime, juice only
2 tsp Chipotle Paste (see notes)
1/2 tsp Smoked Paprika
1/4 tsp EACH: Garlic Powder, Salt, Black Pepper

Quesadillas

2 large Flour Tortillas (10"/25cm)
1 cup / 100g grated Cheddar
1/2 cup / 50g shredded Mozzarella (see notes)
1 small White Onion, thinly sliced
1 small Red Pepper, thinly sliced
1 small Avocado, thinly sliced (optional)
2 tbsp EACH: Mayonnaise, Sour Cream
1 tsp Chipotle Paste

Instructions

Lay cling film over the chicken breasts and use a rolling pin, mallet or heavy pan to pound them to an even thickness. Don't flatten them so much they break apart.
Whisk together chipotle paste, olive oil, lime juice, smoked paprika, garlic powder, salt & black pepper in a large shallow dish. Coat the chicken and cover the bowl in cling film. Marinate in the fridge for as long as you have time for (up to overnight). If you're pushed for time just do 30 minutes at room temp.
In a small pot combine mayonnaise and sour cream with 1 tsp chipotle paste.
In a large non-stick pan over medium-high heat, fry the chicken for around 4 mins each side, or until lightly charred on the outside and white & piping hot through the centre. Remove and leave to rest to one side. Slice into strips just before needed.
Add the peppers and onion to the pan and fry until they begin to soften and lightly char, then remove them from the pan. Wipe/clean out the pan and place back on a medium heat.
Scatter half of the cheddar in the pan then lay a tortilla wrap on top. On one half, top with mozzarella, peppers & onion, avocado, chicken, and a drizzle of the chipotle sauce.
The cheese on the bottom will melt, then leak out oil, then turn a golden colour and crisp up. As it crisps, it'll attach itself to the wrap. Just try and gently press down on the wrap to remove any air bubbles. Once the cheese attaches to the wrap, use tongs to fold it over the fillings. This process should take around 4-5mins. Have faith - the cheese will attach as it crisps!
Remove and repeat with the second quesadilla, then slice in half and tuck in with more sauce if desired!

Video

Notes

a) Chicken Breast - If you can't find small chicken breasts you can use one large (preferably 250-300g) and slice it in half through the centre to make 2 smaller even-sized breasts. You could also use 2 large boneless skinless chicken thighs, they'll just take a little longer to cook through.

b) Chipotle Paste - You'll find this in a small pot near the spice/seasoning section.

c) Cheese - Make sure you're definitely using cheddar for the outside. It crisps up really nicely. In reality, you can use any cheese in the middle, I just like mozzarella for its more mellow/creamy flavour as the cheddar adds loads of flavour.

d) Calories - Per quesadilla assuming all the sauce is used.

Nutrition