Chicken Adobado Quesadilla Recipe

Prepare chiles

Remove stems and seeds from guajillo chiles. Toast briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with 1/2 cup hot water. Soak 10–15 minutes until softened, then drain, reserving a little soaking liquid.

Make adobo marinade

In a blender or food processor combine softened guajillos, achiote paste, chipotle in adobo, garlic, white vinegar, orange juice, olive oil, ground cumin, dried oregano, kosher salt, and black pepper. Add 1–2 tablespoons of the reserved chile soaking liquid if needed to reach a smooth, spreadable consistency. Blend until very smooth, about 30–45 seconds.

Marinate chicken

Place chicken thighs in a bowl or resealable bag. Pour the adobo marinade over the chicken, massaging to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 3–6 hours. For best flavor, marinate overnight (up to 24 hours).

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tsp oil. Remove excess marinade from thighs (wipe off large globs so it doesn't burn). Cook chicken thighs 4–6 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Alternatively, bake at 425°F (220°C) for 18–22 minutes. Let rest 5 minutes, then slice or shred into bite-size pieces.

Prepare fillings

Thinly slice the yellow onion. In a small skillet over medium heat, add 1 tsp oil and sauté onions until softened and lightly caramelized, about 6–8 minutes. Combine shredded cheddar and monterey jack in a bowl. Toss cooked adobado chicken with chopped cilantro and a squeeze of lime.

Assemble quesadillas

Heat a large nonstick skillet or griddle over medium heat. Lightly butter or oil the surface. Place one tortilla on the skillet, sprinkle a quarter of the cheese mix over half the tortilla, add a quarter of the shredded/sliced adobado chicken and some sautéed onions, then top with another 1–2 tablespoons of cheese. Fold the tortilla over (or place a second tortilla on top) to form a half-moon. Repeat to make 4 quesadillas.

Cook quesadillas

Cook each quesadilla 2–3 minutes per side until the tortilla is golden brown and the cheese is fully melted; press gently with a spatula for even contact. If the outside browns before cheese melts, lower heat and cover skillet for 30–60 seconds to trap heat and finish melting.

Finish and rest

Transfer cooked quesadillas to a cutting board. Let rest 1 minute, then cut into wedges. Serve with lime wedges and optional toppings: sour cream, pico de gallo, pickled red onions, and avocado or guacamole.

Warm the pico de gallo or prepare guacamole while chicken marinates if desired. Serve pickled red onions in a small dish to add brightness. Offer sour cream or crema on the side for dipping.