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Summer Honey Chipotle Chicken Quesadillas Recipe

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4.3 from 4 reviews

These Summer Honey Chipotle Chicken Quesadillas combine tender shredded chicken with a smoky chipotle kick and a touch of honey sweetness, paired with fresh summer vegetables and melty cheddar and Monterey Jack cheeses. Cooked until golden and crispy on a skillet, they make a perfect quick and flavorful meal topped with pickled onions, cotija cheese, shredded lettuce, and salsa ranch for a fresh finish.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Chicken Mixture

  • 1 cup shredded chicken
  • ½ teaspoon chipotle chili powder
  • 1 tablespoon diced chipotles in adobo (optional)
  • ½ teaspoon garlic powder
  • Kosher salt and pepper, to taste
  • 1 tablespoon honey

Vegetables

  • ½ cup fresh corn, cut from the cob
  • ½ cup sliced sweet peppers

Cheeses and Tortillas

  • 4 flour tortillas (soft taco size)
  • 6 ounces sharp cheddar, grated
  • 3 ounces Monterey Jack cheese, grated

Toppings and Garnishes

  • Pickled onions (for topping)
  • Cotija cheese (for topping)
  • Shredded lettuce (for serving)
  • Cilantro (for serving)
  • Salsa ranch (for serving)

Cooking Fat

  • 1 tablespoon olive oil or butter (for cooking)

Instructions

  1. Prepare the Chicken Mixture: In a bowl, combine the shredded chicken with chipotle chili powder, diced chipotles in adobo (optional for heat), honey, garlic powder, and a generous pinch of kosher salt and pepper. Mix thoroughly to ensure the chicken is well coated with all the flavors.
  2. Heat the Cooking Fat: Place a skillet over medium-low heat and add the olive oil or butter. Allow it to melt and warm gently, creating a cooking surface for the quesadillas.
  3. Assemble the Quesadillas: On a clean surface, lay out one flour tortilla. Sprinkle a layer of sharp cheddar cheese, then add a portion of the chicken mixture, followed by fresh corn and sliced sweet peppers. Top with another layer of cheese to help the sandwich stick together. Cover with a second tortilla.
  4. Cook the Quesadillas: Transfer the assembled quesadilla to the heated skillet. Cook on one side until the tortilla is golden brown and crispy, then carefully flip to cook the other side until equally crisp and the cheese inside has melted.
  5. Serve: Remove the quesadilla from the skillet and cut into portions. Serve hot, topped with pickled onions, crumbled cotija cheese, shredded lettuce, fresh cilantro, and a side of salsa ranch or your preferred dipping sauce.

Notes

  • Adjust the amount of diced chipotles in adobo to control the heat level of the dish.
  • Using medium-low heat prevents burning the tortillas before the cheese melts inside.
  • Feel free to substitute flour tortillas with whole wheat or corn tortillas based on preference.
  • For a vegetarian version, substitute chicken with roasted vegetables or beans.
  • Leftover quesadillas can be reheated in a skillet or oven to restore crispiness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican-American

Find it online: https://avascooking.com/summer-honey-chipotle-chicken-quesadillas-recipe/