I can still taste the smoky, spicy tang of chipotle lingering on my tongue from last weekend’s BBQ—it’s a flavor that sticks with you, like a catchy tune. As I was reminiscing about that amazing meal, I stumbled upon a new twist to an old favorite: low-calorie chipotle chicken quesadillas. This recipe is like a warm hug on a cold day, wrapping you in layers of melty cheese and savory chicken.
Steps
- Warm up olive oil in a large pan over medium heat. Sauté chopped red onion until tender, which takes roughly 5 minutes, then add minced garlic for an additional minute.
- Mix in the minced chipotle peppers and chopped tomatoes. Cook the mixture, stirring frequently, until the liquid has evaporated and the sauce has thickened, approximately 20 minutes.
- Incorporate scallions, honey, shredded chicken, salt, and cilantro into the sauce. Keep the mixture warm while you prepare the tortillas.
- Preheat a pan over medium heat and lightly coat with nonstick spray. Place a tortilla in the pan, warming it until it’s hot to the touch but not crispy.
- Flip the tortilla and evenly spread shredded cheddar cheese over it, avoiding the edges. Add about half a cup of the chicken mixture on one half of the tortilla.
- Once the cheese is nearly melted, fold the tortilla in half to create a semi-circle. Cook until it turns crisp and golden, adjusting the heat as needed, for a few minutes on each side.
- Repeat the process with the remaining tortillas. Allow the quesadillas to rest briefly, then slice them into wedges. Serve immediately with sour cream and lime wedges, if desired.
Ingredients
- 3 tablespoons olive oil
- 1 large red onion, chopped (about 1½ cups)
- 4 garlic cloves, minced
- ? cup minced chipotle peppers in adobo sauce (approximately 6 peppers)
- 4 vine-ripened tomatoes (about 1¼ pounds), seeded and diced
- 3 scallions, thinly sliced
- 2 tablespoons honey
- 2½ cups cooked shredded chicken (white and/or dark meat)
- 1 teaspoon salt
- ½ cup chopped cilantro
- 6 flour tortillas (10-inch diameter)
- 4 cups shredded sharp cheddar cheese
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Nutritional Values
Calories: 4164 | Fat: 270 g | Saturated fat: 114 g | Carbohydrates: 234 g | Sugar: 66 g | Fiber: 18 g | Protein: 204 g | Sodium: 8298 mg | Cholesterol: 726 mg
FAQ
- What are chipotle peppers in adobo sauce?
- Chipotle peppers in adobo sauce are typically small, smoked red jalapeños preserved in a spicy and smoky tomato-based sauce. They are a key ingredient adding depth and heat to the quesadillas and can be found in the Latin foods section of most supermarkets.
- How can I adjust the spiciness of the quesadillas?
- The recipe uses six chipotle peppers, including seeds, which may be too spicy for some. To reduce the heat, you can use fewer peppers or remove the seeds. This adjustment makes the dish more suitable for those sensitive to spice or for children.
- Can I prepare the quesadillas in advance?
- For best texture, quesadillas should be assembled and cooked just before eating. However, the chicken mixture can be prepared up to two days ahead and stored in the refrigerator. This allows for quicker assembly when you’re ready to cook.
- Is it possible to freeze leftover quesadillas?
- Yes, cooked quesadillas can be frozen for up to three months. To reheat, thaw them in the refrigerator and warm in a 350°F (175°C) oven, wrapped in foil, for 15 to 20 minutes until they are heated through.
- What is the best way to serve these quesadillas?
- Serve the quesadillas hot off the pan to maintain their crispiness and gooey cheese texture. If they cool and become soggy, you can reheat them in a preheated oven, though they may not be as crispy as when freshly made. Optionally, serve with sour cream and lime wedges for added flavor.
Tips
- Prepare the chicken mixture ahead of time: For convenience, you can make the chicken and chipotle sauce mixture up to two days in advance. Store it in the refrigerator to save time when assembling the quesadillas.
- Control the spiciness: If you prefer a milder flavor or are making these for children, reduce the number of chipotle peppers used. Start with a smaller amount and adjust to taste.
- Use a large griddle: If available, a large griddle allows you to cook multiple quesadillas at once, making the process faster and more efficient.
- Serve immediately: To enjoy the best texture, serve the quesadillas right after cooking. If they cool down and become less crisp, you can briefly reheat them in a preheated oven to restore some of their original texture.
Equipment
- Large Sauté Pan – For cooking the ingredients like onions, garlic, and chipotle-tomato mixture.
- Griddle or Nonstick Skillet – Useful for cooking multiple quesadillas at once.
- Nonstick Cooking Spray – To prevent the tortillas from sticking to the pan or griddle.
- Sharp Chef’s Knife – For chopping onions, garlic, tomatoes, and scallions.
- Cutting Board – To prepare all the fresh ingredients.
- Measuring Cups and Spoons – For accurately measuring ingredients like honey and olive oil.