Chipotle Chicken Quesadillas is a fast and easy meal to make on a busy week day, a lightly spiced and smoky dish with a touch of cheese served with diced avocado and sour cream.
Searching for an easy way to make the kids and yourself happy on a busy weekday night? Or maybe you have some leftovers of last sunday’s roasted chicken feast? Chicken Quesadillas is the way to go! A quick and easy recipe filled with flavor and approved by kids, what else can you ask for?! Served with a done in no time diced avocado with a squeeze of lime and sour cream to smooth things up a bit.
Chipotle peppers in adobo
Chipotle peppers are mildly spicy and sold in a can that contains a sensational “adobo” or marinade making the perfect seasonning for the chicken. No worries about the heat, this pepper is mild and has this special touch of smoke to it which give the impression of a chicken filling done on charcoal. Often people at the table have different tolerances to heat, chipotles are a great start to begin with, than simply add a nice bottle of hot mexican sauce or some extra hot peppers on the table to satisfy those heat seekers. I do love an extra sweet touch of maple syrup or honey in the filling to complement the chipotle peppers, I believe is levels up the spice a bit, but this is up to you.
I do love creamy sides with my “spicy food” because personally I’m all about contrasts, to say the truth where I currently live they don’t have sour cream, but no worries a nature greek yogurt does the trick plus if you take a 0% fat you make it way lighter. But the sides are up to your family taste, it could be a nice fresh pico de gallo, a full on guacamole or something else. Feeling too lazy after a hard day at work to make a full guacamole? Skip the whole guacamole and simply cut an avocado and squeeze some lime and salt on it!
Queso equals Quesadillas
For the ones who don’t know quesadillas comes from the word “queso” which means “cheese” in Spanish. This is pretty much the main rule of a Quesadilla “Needs to contain cheese” the rest (filling) could be basically anything you’d like. Since the cheese is the main actor here let’s explore this subject. The original cheese they use for quesadillas in Mexico is called Oaxaca which is a fresh cheese, similar to Italian mozzarella, that once melted make those irresistible strings that we love so much. But if you are like me, living far away from the goods… we have to survive with “alternatives”. The most string”y” cheese I know is mozzarella which, of course, is a great choice for this recipe but personally I like my cheese to taste “stronger”, especially with an already “spicy filling” so I’ve used a cheddar. Another great alternative widely used in the US is Monterey Jack cheese which is this great, young “mildly spicy” cheese but then again not an easy product to find outside of the area. Anyhow has long as it melts rapidly you’ll get a great quesadilla, avoid aged cheeses as they don’t melt well. The amount of cheese is up to you, go with what your diet allow you to have… personally I would go crazy on the cheese but sadly my “eternal diet” prohibits me from doing so.
So let’s make these quesadillas!
Easy Chipotle Chicken Quesadillas
Makes 3 portions | Preparation: 10 minutes | Difficulty: easy
- 3 Medium sized wheat tortilla breads (2 big ones)
- 2 pre cooked chicken breasts or chicken leftovers equivalent (25 min at 180°C(350F))
- 2-3 chipotle peppers in adobo (1 small can)
- * 2 tbsp of maple syrup or honey
- 1/2 of diced bell pepper
- Salt and pepper
- 1 avocado diced
- 1/2 lime
- sour cream or plain greek yogurt
- salt and pepper
- Start by blending the chipotle peppers and some of the marinade it comes with
- Shred the chicken with the help of a fork
- Add the chipotle mix, maple syrup, salt, pepper and the diced bell pepper to the chicken and mix
- In a nonstick pan, medium-high heat, spray a bit of oil
- Add the tortilla bread, grated cheese and the chicken filling, close into half and make another one next to it
- Cook 1 minute on each side until golden and crisp, turn mid-way with the help of a big plate
- Cut into 3 each piece and serve with diced avocado (with a squeeze of lime and salt) and sour cream (or for lower fat alternative: 0% fat plain greek yogurt)