Fresh Recipes | Chipotle Chicken Quesadillas

 

This was one of those totally spur of the moment, let’s throw in random-ish ingredients we have in the fridge, and see if it works–and this time, it totally did! Although, when you add this much cheese to anything can’t go too wrong. It was definitely a delicious twist on a standard Mexican food staple that we’ll have to add to the recipe box because it is a keeper! PS I definitely had to have a larger than usual salad on the side to justify this one!

On a side note, today is my last day of school before break–get prepared for an epic Christmas cookie baking week next week!

Chipotle Chicken Quesadillas

Serves 3

Ingredients:

3 flour tortillas

1 large chicken breast

1/2 onion, sliced

2 cups monterey jack cheese, packed

2 banana peppers, sliced

1 teaspoon cayenne pepper

2 teaspoons paprika

Salt, to taste

Pepper, to taste

Olive oil

Steps:

In a large frying pan, heat olive oil until warm. Add onions and peppers and cook until onions are translucent, about 5 minutes. Remove and set aside.

Slice chicken breast into strips. Sprinkle with cayenne pepper, paprika, salt, and pepper, coating both sides evenly.

In the same frying pan you used to saute the onions and peppers, now add chicken and cook until done, about 5 minutes depending on the size of your strips. Remove from heat and chop into smaller pieces.

Assemble quesadillas by combining 1/3 of cheese, chicken, and peppers/onions into each tortilla. Cook until the cheese melts, about 3 minutes on each side.

Serve with chipotle sauce (see below), and enjoy!

Chipotle Sauce

Print recipe!

Ingredients:

1/4 cup mayonnaise

1 tablespoon olive oil

1 tablespoon vinegar

1 chipotle in adobo, minced

Salt, to taste

Pepper, to taste

Steps:

Combine all ingredients in a small bowl and mix thoroughly. Refrigerate for at least 10 minutes. Serve on top of or on the side of quesadillas.

Happy Friday!

Tagged as: chipotle chicken quesadilla, easy, fresh recipes, quick, Recipe