These Chipotle Chicken Quesadillas deliver a smoky, spicy kick with tender chicken and melty cheese in a perfectly crisp tortilla. They’re incredibly satisfying and surprisingly simple to pull off for a weeknight win. The secret lies in the flavorful marinade and a smart double-cheese technique.
Love Chipotle Chicken Quesadillas? So do we! If you're into Dinner Ideas or curious about Drinks, you'll find plenty of inspiration below.
Why You’ll Love This Chipotle Chicken Quesadillas
- Bold, smoky flavor: Chipotle in adobo gives a wonderful depth and gentle heat.
- Golden-brown crisp: Achieve a shatteringly crisp tortilla with a molten, cheesy interior.
- Versatile and forgiving: Easily tweak the fillings to use up leftovers or preferences.
- Quick weeknight win: Assembly and final cooking take just minutes after prepping the chicken.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp chipotle in adobo sauce, finely minced (adjust for heat)
- 1 tbsp olive oil or avocado oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Juice of 1 lime
- Salt and black pepper to taste
- 4 large low-carb tortillas (burrito-size works best)
- 200 g shredded Monterey Jack cheese, or a Mexican blend
- 1/2 small red onion, thinly sliced
- Fresh cilantro for serving (optional)
- Sour cream or Greek yogurt for dipping
Tools: A large skillet (cast iron is ideal), a second smaller skillet or a grill pan for the chicken, tongs, a sharp knife, and a cutting board.
Notes: The quality of your chipotle in adobo really makes a difference here — it’s the flavor backbone. And don’t be shy with the cheese; it’s not just for taste, it’s the essential binder that holds your glorious filling securely in place.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 12 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t Skip the Marinade, Even a Short One. The marinade is where the magic happens. It tenderizes the chicken and packs it with flavor. If you’re in a rush, even 15 minutes will help, but 30 minutes to an hour is the sweet spot.
- Get Your Cheese Right. Pre-shredded cheese is convenient, but it often contains anti-caking agents that can make it less melty. For the ultimate gooey factor, buy a block and shred it yourself. You’ll notice the difference immediately.
- Control the Heat with the Chipotle. Chipotles can vary in spiciness. Start with 1 tablespoon of the adobo sauce and a single pepper, minced. You can always add more later. Remember, you can add heat, but you can’t take it away!
- Pat Your Chicken Dry. Before you add the chicken to the hot pan, pat the slices dry with a paper towel. This ensures you get a beautiful sear and caramelization instead of steaming the chicken, which locks in the juices and flavor.
How to Make Chipotle Chicken Quesadillas
Step 1: Marinate the Chicken. In a medium bowl, combine the thinly sliced chicken with the minced chipotle in adobo, olive oil, cumin, smoked paprika, garlic powder, onion powder, lime juice, salt, and pepper. Use your hands to massage the marinade into every piece of chicken, ensuring it’s evenly coated. Let it sit for at least 15 minutes at room temperature, or cover and refrigerate for up to an hour. You’ll see the chicken start to take on a beautiful reddish-brown color from the spices.
Step 2: Cook the Chicken to Perfection. Heat your smaller skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 4-6 minutes, turning occasionally, until the chicken is cooked through and has some nice charred spots. The aroma at this stage is absolutely incredible — smoky and savory. Transfer the cooked chicken to a clean plate and set aside.
Step 3: Assemble Your Quesadillas. Lay one tortilla flat on your cutting board. Sprinkle a generous layer of shredded cheese over one half of the tortilla. This first cheese layer acts as a glue. Then, distribute a quarter of the cooked chipotle chicken and some sliced red onion over the cheese. Top with another good handful of cheese—this second layer will fuse the top tortilla half (or the folded side) shut. The double-cheese method is the ultimate pro-move for a quesadilla that doesn’t fall apart.
Step 4: The Fold and The Cook. Carefully fold the bare half of the tortilla over the loaded half, creating a perfect half-moon. Now, heat your large skillet over medium heat. You don’t need any extra oil if you’re using a non-stick pan, but a light brush of oil or butter in a cast iron will give you an extra-crispy, golden finish. Place the assembled quesadilla in the hot, dry skillet. Cook for 2-3 minutes, until the bottom is golden brown and beautifully spotted.
Step 5: The Confident Flip. This is the moment of truth. Slide a spatula under the quesadilla and, with a firm and confident wrist, flip it over. You should hear a satisfying sizzle. Cook for another 2-3 minutes on the second side until it’s equally golden and the cheese is audibly bubbling and molten inside. If you press down gently with your spatula, you might even hear a slight squish from the melted cheese—that’s the sound of success.
Step 6: Rest and Slice. Transfer the cooked quesadilla to a cutting board and let it rest for a minute before slicing. I know it’s tempting to dive right in, but this short rest allows the cheese to set just slightly, so when you cut it into wedges, the filling doesn’t immediately ooze out everywhere. Use a sharp knife or a pizza cutter to slice it into two or three wedges. Repeat the process with the remaining tortillas and filling.
Storage & Freshness Guide
- Fridge: Store cooled quesadillas in an airtight container for up to 3 days.
- Freezer: Wrap individually in foil and freeze for up to 2 months.
- Reviving: Reheat in oven or air fryer at 375°F until hot and crisp.
Serving Suggestions
Complementary Dishes
- A Simple Guacamole — The cool, creamy fat from the avocado is the perfect counterpoint to the smoky, spicy chicken, creating a beautiful balance in every bite.
- Charred Corn and Black Bean Salsa — This adds a fresh, slightly sweet, and textural element that brightens up the whole plate and makes the meal feel more complete.
- Crisp Shredded Lettuce with a Lime Vinaigrette — A light, acidic salad cuts through the richness of the cheese and provides a refreshing crunch that cleanses the palate.
Drinks
- A Classic Margarita (Skinny Version) — The sharp citrus and tequila cut through the fat and spice brilliantly, making each bite of the quesadilla taste fresh and new again.
- An Ice-Cold Mexican Lager — The light, crisp, and slightly bitter notes of a cold beer are a timeless pairing for anything with chipotle and cheese, washing it all down perfectly.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and acidity are surprisingly effective at resetting your taste buds between those rich, flavorful bites.
Something Sweet
- Chocolate Avocado Mousse — It’s rich, decadent, and low in sugar, providing a smooth, cool, and chocolatey finish that feels indulgent without undoing your low-carb efforts.
- Berries with Whipped Coconut Cream — The natural sweetness and slight tartness of fresh berries are a light and refreshing way to end a meal that’s on the savory and spicy side.
- A Small Square of Dark Chocolate (85%) — Sometimes simple is best. Let a piece of high-quality dark chocolate slowly melt on your tongue; it’s a sophisticated and satisfying end note.
Top Mistakes to Avoid
- Overfilling the Quesadilla. It’s so tempting to pack in as much chicken as possible, but this is a surefire way to end up with a broken tortilla and a filling that spills out during cooking. A little goes a long way—aim for an even, single layer.
- Cooking on Too High Heat. If your skillet is too hot, the outside of the tortilla will burn long before the cheese has a chance to melt and the filling heats through. Medium heat is your friend for a golden-brown exterior and a molten center.
- Using a Dull Spatula or Being Timid with the Flip. A flimsy spatula will bend and cause a mess. Use a sturdy, wide spatula and commit to a single, smooth flipping motion. Hesitation is the enemy of a perfectly intact quesadilla.
- Skipping the Resting Time. I’ve messed this up before too… slicing immediately sends molten cheese and hot filling cascading everywhere. That one-minute wait is a game-changer for neat, photogenic wedges.
Expert Tips
- Tip: Use Two Skillets for a Crowd. If you’re cooking for more than two people, use two large skillets simultaneously. You can have multiple quesadillas going at once, getting dinner on the table hot and fresh for everyone at the same time.
- Tip: Add a “Glue” Layer. Before you add your main fillings, spread a very thin layer of sour cream, cream cheese, or refried beans on the tortilla. This creates an extra barrier that helps prevent a soggy bottom and adds another flavor dimension.
- Tip: Keep Finished Quesadillas Warm. As you cook subsequent quesadillas, keep the finished ones warm and crisp by placing them on a wire rack in a 95°C (200°F) oven. This prevents them from getting steamy and soft on a plate.
- Tip: Customize Your Fillings. This recipe is a blueprint! Sautéed bell peppers and mushrooms, black olives, or even some spinach wilted into the chicken at the end of cooking are all fantastic additions. Make it your own.
FAQs
Can I make the chipotle chicken filling ahead of time?
Absolutely, and it’s a fantastic time-saver. You can cook and shred the marinated chicken up to 3 days in advance. Just store it in an airtight container in the fridge. When you’re ready to eat, the assembly and cooking process will take mere minutes. The flavors often meld and improve overnight, making it even more delicious.
My tortilla keeps tearing when I flip the quesadilla. What am I doing wrong?
This usually points to one of two issues: the heat is too high, burning the outside before the structure sets, or you’ve overfilled it. The weight of too much filling makes the tortilla fragile. Try using a slightly sturdier low-carb tortilla brand, reduce the filling slightly, and ensure you’re cooking on a steady medium heat.
Can I bake these instead of pan-frying?
You can! For a lighter option, preheat your oven to 200°C (400°F). Place the assembled quesadillas on a baking sheet lined with parchment paper, spray or brush lightly with oil, and bake for 8-10 minutes, flipping halfway through. They won’t be *quite* as crisp as the pan-fried version, but they’ll still be delicious and require less hands-on attention.
What’s the best way to reheat leftover quesadillas?
The oven or an air fryer is your best bet to recapture the crispness. Avoid the microwave, as it will make them soft and soggy. Reheat at 190°C (375°F) for 5-7 minutes in the oven or 3-4 minutes in an air fryer, until hot and crisp. They’ll be nearly as good as fresh.
I can’t find chipotle in adobo. Is there a good substitute?
It’s a unique flavor, but you can create a decent stand-in. Mix 2 tablespoons of tomato paste with 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and a pinch of cayenne pepper or a few dashes of your favorite hot sauce for heat. The result will be smoky and flavorful, though it will lack the subtle vinegar tang of the adobo sauce.
Chipotle Chicken Quesadillas
Make the best Chipotle Chicken Quesadillas with this easy recipe. Smoky, spicy chicken & melty cheese in a crispy tortilla. Ready in 35 minutes! Get the recipe now.
Ingredients
For the marinade and filling:
-
450 g boneless, skinless chicken breasts or thighs (thinly sliced)
-
2 tbsp chipotle in adobo sauce (finely minced (adjust for heat))
-
1 tbsp olive oil or avocado oil
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
0.5 tsp garlic powder
-
0.5 tsp onion powder
-
Juice of 1 lime
-
Salt and black pepper (to taste)
For assembly:
-
4 large low-carb tortillas (burrito-size works best)
-
200 g shredded Monterey Jack cheese, or a Mexican blend
-
0.5 small red onion (thinly sliced)
-
Fresh cilantro (for serving (optional))
-
Sour cream or Greek yogurt (for dipping)
Instructions
-
In a medium bowl, combine the thinly sliced chicken with the minced chipotle in adobo, olive oil, cumin, smoked paprika, garlic powder, onion powder, lime juice, salt, and pepper. Use your hands to massage the marinade into every piece of chicken, ensuring it's evenly coated. Let it sit for at least 15 minutes at room temperature, or cover and refrigerate for up to an hour.01
-
Heat your smaller skillet or grill pan over medium-high heat. Once hot, add the marinated chicken in a single layer, making sure not to overcrowd the pan. Cook for 4-6 minutes, turning occasionally, until the chicken is cooked through and has some nice charred spots. Transfer the cooked chicken to a clean plate and set aside.02
-
Lay one tortilla flat on your cutting board. Sprinkle a generous layer of shredded cheese over one half of the tortilla. Then, distribute a quarter of the cooked chipotle chicken and some sliced red onion over the cheese. Top with another good handful of cheese.03
-
Carefully fold the bare half of the tortilla over the loaded half, creating a perfect half-moon. Now, heat your large skillet over medium heat. Place the assembled quesadilla in the hot, dry skillet. Cook for 2-3 minutes, until the bottom is golden brown and beautifully spotted.04
-
Slide a spatula under the quesadilla and, with a firm and confident wrist, flip it over. Cook for another 2-3 minutes on the second side until it’s equally golden and the cheese is audibly bubbling and molten inside.05
-
Transfer the cooked quesadilla to a cutting board and let it rest for a minute before slicing. Use a sharp knife or a pizza cutter to slice it into two or three wedges. Repeat the process with the remaining tortillas and filling.06
Not what you're looking for?
