Adobo-Marinated Chicken Quesadillas – a delicious recipe with chiles, water, chicken cutlets, red onion, crosswise, rice vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Puree chiles in adabo sauce and water in blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour.
2
Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar and sugar in a small saucepan over med heat. Bring to a simmer and cook until jalapenos are soft and sugar has dissolved about 10 min.
3
Heat grill over high heat. Grill chicken about 2 minutes per side. Slice into strips. WIpe pan clean
4
Place 1 torilla onto a work surface. Arrange strips of 1 cutlet to cover tot. Sprinkle with 1/3 cup cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat.
5
Carefully place quesadilla onto hot gripp pan and cook over med heat until crisp about 4 min. Cut into wedges.
1101
kcal
Calories
18
g
Fat
166
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 can chiles in adobo sauce 7 oz, 1/2 cup water, 4 chicken cutlets, 1 small red onion thinly sliced, and more.
Yes, Adobo-Marinated Chicken Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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