Chicken Adobo and Peanut Quesadillas Recipe

Name: Chicken Adobo and Peanut Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded cooked chicken; 2 cups packaged grated cheese (Tex Mex or Mexican cheese blend); ¾ cup peanuts, coarsely chopped; ½ cup frozen corn, thawed; ½ cup roasted red pepper, patted dry and chopped; ¼ cup chopped coriander; 1 lime; 2 teaspoons chili sauce (in adobo sauce, minced); 4 -6 large tortillas, your favourite flavour; sour cream, guacamole and salsa (optional)

Servings: persons

1
Place chicken, cheese, peanuts, corn, red pepper and coriander in a large bowl.
2
Cut lime in half and squeeze juice of one half over top.
3
Add half the adobo sauce and stir.
4
Taste and if you like things hotter, stir in a little more adobo.
5
Brush a large frying pan, preferably nonstick, lightly with oil.
6
Set over medium heat.
7
Depending on the size of your tortillas, filling will be enough for 4 or 6.
8
Add 1 tortilla to pan.
9
Spoon about 1 cup (250 mL) of filling over half the tortilla.
10
Fold other half over filling, pressing together.
11
Cook until underside of tortilla is golden brown, about 2 minutes.
12
Carefully, turn and cook other side until golden brown, 1 to 2 minutes.
13
Keep warm in the oven.
14
Repeat with remaining tortillas and filling.
15
Slice each into 4 wedges.
16
Serve with sour cream, guacamole and salsa on the side.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups shredded cooked chicken, 2 cups packaged grated cheese (Tex Mex or Mexican cheese blend), ¾ cup peanuts, coarsely chopped, ½ cup frozen corn, thawed, and more.

Yes, Chicken Adobo and Peanut 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.

That's it — enjoy your meal!

Chicken Adobo and Peanut Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions