Chipotle Chicken Quesadilla With Avocado Recipe

Name: Chipotle Chicken Quesadilla With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHIPOTLE CHICKEN FILLING; 3 tablespoons olive oil; 1 red onion, finely chopped (about 1 1/2 cups); Sea salt and freshly ground black pepper; 3 garlic cloves, finely chopped; 5 chipotle chiles in adobo sauce, finely chopped; 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced; 3 green onions, thinly sliced; 1 tablespoon honey; 3 cups coarsely shredded roasted chicken breast; QUESADILLAS; 4 10-inch-diameter flour tortillas; 3 cups shredded white cheddar cheese (about 12 ounces); 2 avocados, peeled, pitted, sliced; 1/2 cup fresh cilantro leaves; 1/3 cup Mexican crema or sour cream; 4 lime wedges

Servings: persons

CHIPOTLE CHICKEN FILLING
3 tablespoons olive oil
1 red onion, finely chopped (about 1 1/2 cups)
Sea salt and freshly ground black pepper
3 garlic cloves, finely chopped
5 chipotle chiles in adobo sauce, finely chopped
3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
3 green onions, thinly sliced
1 tablespoon honey
3 cups coarsely shredded roasted chicken breast
QUESADILLAS
4 10-inch-diameter flour tortillas
3 cups shredded white cheddar cheese (about 12 ounces)
2 avocados, peeled, pitted, sliced
1/2 cup fresh cilantro leaves
1/3 cup Mexican crema or sour cream
4 lime wedges

1
Heat the oil in a large saute pan over medium heat. Add the onion, sprinkle with salt, and saute until tender, about 3 minutes. Add the garlic and saute until the onions are translucent, about 2 minutes.
2
Stir in the chipotle chiles then the tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken, stirring often, about 20 minutes.
3
Stir in the green onions and honey. Stir in the chicken. Season to taste with salt and pepper. Keep warm.
4
Heat a large flat griddle pan over medium-low heat. Lay 2 tortillas on the griddle and cook until hot but not crisp, about 2 minutes. Turn the tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves of the tortillas. Spoon about 3/4 cup of the chicken mixture in an even layer atop the cheese over each tortilla. Top each with 1/4 cup of cheese then with half of the avocado slices.
5
Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 3 minutes on each side. Repeat to make 2 more quesadillas.
6
Open the quesadillas and scatter the cilantro over the filling. Drizzle the crema over the filling then close the quesadillas.
7
Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately.

1353

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: CHIPOTLE CHICKEN FILLING, 3 tablespoons olive oil, 1 red onion, finely chopped (about 1 1/2 cups), Sea salt and freshly ground black pepper, and more.

Yes, Chipotle Chicken Quesadilla With Avocado 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.

Chipotle Chicken Quesadilla With Avocado

How did you like this recipe?

Frequently Asked Questions