Chipotle Chicken Quesadillas

środa, 29 stycznia 2014

Chipotle Chicken Quesadillas

Time: 45 mins


  • 1 -2 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 1 serrano peppers or 1 jalapeno pepper, seeded and chopped
  • 2 large garlic cloves, chopped
  • kosher salt
  • fresh ground black pepper
  • 1 canned chipotle chile in adobo, plus 2 tsp of the sauce
  • 3 1/2 cups shredded cooked chicken
  • 8 large flour tortillas
  • 2 cups grated monterey jack cheese or 2 cups queso blanco or 2 cups crumbled goat cheese


  • 1 Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
  • 2 Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
  • 3 Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
  • 4 With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
  • 5 Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).

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