Cheesy Chipotle Adobo Chicken Quesadillas
These Cheesy Chipotle Adobo Chicken Quesadillas bring bold smoky flavors combined with melty cheese and tender chicken — perfect for easy dinner recipes and quick dinner ideas that pack a punch.
Ingredients
- – 2 tablespoons olive oil
- – 1 pound boneless skinless chicken tenders or small breasts
- – 1 poblano pepper sliced
- – 1 14 oz can fire roasted diced tomatoes
- – 2 chipotle peppers in adobo chopped
- – 1 teaspoon chili powder
- – 1 teaspoon dried oregano
- – 1 teaspoon cumin
- – 1 teaspoon kosher salt and pepper
- – 1/4 cup fresh cilantro chopped
- – 8 small corn or flour tortillas
- – 1 cup white or brown rice cooked
- – 1 cup shredded cheddar cheese
- – 1 cup plain Greek yogurt
- – Zest of 1 lime
- – Diced mango pickled red onion, jalapeños, cilantro, and lime wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken tenders and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, sauté sliced poblano pepper until tender, about 5 minutes.
- Add fire roasted diced tomatoes, chopped chipotle peppers, chili powder, oregano, cumin, salt, and pepper. Simmer for 5 minutes.
- Chop cooked chicken and return to skillet. Stir in cilantro and combine well.
- Lay tortillas flat and evenly distribute chicken mixture, rice, and shredded cheddar cheese over half of each tortilla.
- Fold tortillas in half and cook in a clean skillet over medium heat until golden and cheese is melted, about 3 minutes per side.
- Serve quesadillas warm topped with Greek yogurt, lime zest, diced mango, pickled red onion, jalapeños, fresh cilantro, and lime wedges.