Chipotle Chicken Quesadillas
Adapted from Jennifer Segal. Crisp tortillas filled with gooey melted cheddar and shredded chicken in a sweet and smoky chipotle sauce — these are the best quesadillas! Serve with our smokey guacamole.
Serves 6
Effort: Moderate
Prep: 15mins
Cook: 30mins
Ingredients
3 Tbsp olive oil
1 Large red onion, chopped (about 1½ cups)
4 Garlic cloves, minced
1.5 Tbsp Gewurzhaus Chipotle seasoning
4 Large tomatoes (about 450g), seeded and diced
3 Spring onion, thinly sliced
2 Tbsp honey
2½ Cups cooked shredded chicken (white and/or dark meat)
1 Tsp salt
½ Cup chopped coriander
6 10-inch diameter flour tortillas
4 Cups shredded cheddar cheese
Sour cream, for serving (optional)
Lime wedges, for serving (optional)
Smokey guacamole, for serving (optional)
Method
In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle seasoning and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 10 minutes. Stir in the scallions, honey, chicken, salt and coriander. Keep warm.
Heat a sauté pan over medium heat and spray lightly with non-stick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges.
Serve with sour cream and lime wedges & smokey guacamole, if desired.
Hints & tips
If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 180c fan/ 160c oven to heat them up, but they won’t be as crisp and gooey as they are fresh.
The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
Freezer-Friendly Instructions: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in the oven until hot, 20 – 30 minutes.
