Chipotle Quesadilla Recipe

Prep aromatics

Heat a medium skillet over medium heat and add 1 teaspoon neutral oil (not listed — use as needed). Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Combine chipotle

Stir in the minced chipotle peppers and 1 teaspoon adobo sauce; cook 1 minute to bloom the flavors.

Season chicken

Add the shredded chicken to the skillet along with cumin, smoked paprika, salt, and black pepper. Stir to combine and cook 2–3 minutes until heated through and coated in the seasoning.

Finish filling

Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust salt or adobo if you want more heat. Transfer filling to a bowl and keep warm.

Preheat pan

Wipe out the skillet, lower heat to medium-low and return skillet to stove, or use a clean griddle. Spread about 1/2 teaspoon of butter thinly over one side of a tortilla for crisping (butter helps browning).

Build quesadilla

Place tortilla butter-side-down in the skillet. Sprinkle 1/4 cup Monterey Jack and 1/4 cup cheddar evenly over the exposed side. Spoon about 1/2 cup of the chipotle chicken filling over half the tortilla, leaving a 1/2-inch border. Top the filling with another 2 tablespoons of mixed cheese.

Cook and flip

Fold the tortilla over the filling to make a half-moon. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Reduce heat if browning too quickly.

Repeat

Transfer finished quesadilla to a cutting board and keep warm tented with foil. Repeat assembly and cooking with remaining tortillas, butter, cheese, and filling to make 4 quesadillas total.

Rest and slice

Let each quesadilla rest 1 minute, then slice into 3–4 wedges using a sharp knife or pizza cutter.

Arrange quesadilla wedges on a plate and serve with sour cream, salsa or pico de gallo, sliced avocado or guacamole, extra cilantro, and lime wedges. Optional: drizzle extra adobo sauce or hot sauce if you like more heat.