Chipotle peppers are actually smoked jalapeños dried over mesquite wood for 72 hours—that's why they taste like campfire magic.
Chipotle Chicken Quesadillas
Savor the smoky goodness of these chipotle chicken quesadillas, where tender chicken meets zesty chipotle sauce and gooey melted cheese for an irresistible treat! With each quesadilla clocking in at just 196 calories, you can indulge without the guilt. Perfect for a quick weeknight dinner or a fun snack, these quesadillas are sure to spice up your meal rotation!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 1/2 bell pepper
- garlic granules
- lime juice
- 1/4 red onion
- 1 tbsp. tomato puree (15 ml)
🥩Meat & Seafood(1)
- 120g chicken breast (0.26 lbs)
🥛Dairy & Eggs(1)
- 20g low fat cheese (0.71 oz)
🫙Pantry Staples(1)
- 2 mini tortillas
🧂Spices & Seasonings(2)
- fresh coriander
- smoked paprika
📦Other(1)
- 1 tsp. chipotle paste (5 ml)
👨🍳 Instructions
- 1
Grab a frying pan and fry off some chicken with red onion and peppers for about five minutes until the chicken is almost cooked.
- 2
Season with garlic, smoked paprika, and chipotle paste. Mix until everything is fully coated.
- 3
Add a bit of water to help sauce it up, then add tomato puree to thicken it.
- 4
Add fresh coriander and lime juice, and mix until fully combined.
- 5
Remove the mixture from the pan and add a mini tortilla to the same pan.
- 6
On one half of the tortilla, add half of the chicken mixture, top with low-fat cheese, and fold the tortilla in half.
- 7
Fry on both sides for 1-2 minutes until crispy. Repeat with the other tortilla.
💡 Pro Tips
- ✓Cook chicken to 155°F internal temperature, then let carryover cooking reach 165°F while you prep other ingredients - this prevents overcooking during the second fry in the quesadilla.timing155°F to 165°F
- ✓Use a 2:1 ratio of shredded cheese to filling by weight because excess filling creates steam pockets that make tortillas soggy and prevent proper cheese melting.ingredient2:1 ratio
- ✓Heat your pan to medium-low (275-300°F surface temp) for quesadillas so the cheese melts completely before the tortilla burns - high heat creates crispy exteriors with cold, unmelted centers.technique275-300°F
- ✓Press quesadillas with a spatula for 10-15 seconds per side to create direct contact between cheese and tortilla, ensuring proper adhesion and preventing filling spillage.technique10-15 seconds
- ✓Let cooked chicken mixture cool for 3-4 minutes before assembling quesadillas because hot filling creates steam that makes tortillas soggy and prevents cheese from setting properly.timing3-4 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Chipotle peppers are actually smoked jalapeños dried over mesquite wood for 72 hours—that's why they taste like campfire magic.
Chipotle Chicken Quesadillas
Savor the smoky goodness of these chipotle chicken quesadillas, where tender chicken meets zesty chipotle sauce and gooey melted cheese for an irresistible treat! With each quesadilla clocking in at just 196 calories, you can indulge without the guilt. Perfect for a quick weeknight dinner or a fun snack, these quesadillas are sure to spice up your meal rotation!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 1/2 bell pepper
- garlic granules
- lime juice
- 1/4 red onion
- 1 tbsp. tomato puree (15 ml)
🥩Meat & Seafood(1)
- 120g chicken breast (0.26 lbs)
🥛Dairy & Eggs(1)
- 20g low fat cheese (0.71 oz)
🫙Pantry Staples(1)
- 2 mini tortillas
🧂Spices & Seasonings(2)
- fresh coriander
- smoked paprika
📦Other(1)
- 1 tsp. chipotle paste (5 ml)
👨🍳 Instructions
- 1
Grab a frying pan and fry off some chicken with red onion and peppers for about five minutes until the chicken is almost cooked.
- 2
Season with garlic, smoked paprika, and chipotle paste. Mix until everything is fully coated.
- 3
Add a bit of water to help sauce it up, then add tomato puree to thicken it.
- 4
Add fresh coriander and lime juice, and mix until fully combined.
- 5
Remove the mixture from the pan and add a mini tortilla to the same pan.
- 6
On one half of the tortilla, add half of the chicken mixture, top with low-fat cheese, and fold the tortilla in half.
- 7
Fry on both sides for 1-2 minutes until crispy. Repeat with the other tortilla.
💡 Pro Tips
- ✓Cook chicken to 155°F internal temperature, then let carryover cooking reach 165°F while you prep other ingredients - this prevents overcooking during the second fry in the quesadilla.timing155°F to 165°F
- ✓Use a 2:1 ratio of shredded cheese to filling by weight because excess filling creates steam pockets that make tortillas soggy and prevent proper cheese melting.ingredient2:1 ratio
- ✓Heat your pan to medium-low (275-300°F surface temp) for quesadillas so the cheese melts completely before the tortilla burns - high heat creates crispy exteriors with cold, unmelted centers.technique275-300°F
- ✓Press quesadillas with a spatula for 10-15 seconds per side to create direct contact between cheese and tortilla, ensuring proper adhesion and preventing filling spillage.technique10-15 seconds
- ✓Let cooked chicken mixture cool for 3-4 minutes before assembling quesadillas because hot filling creates steam that makes tortillas soggy and prevents cheese from setting properly.timing3-4 minutes