Description
A quick weeknight chicken quesadilla recipe elevated by a smoky chipotle crema, providing a satisfying and flavorful meal for the whole family.
Ingredients
- 450 g (1 lb) cooked shredded chicken breast
- 1.5 g (0.5 tsp) ground cumin
- 2.5 g (0.75 tsp) smoked paprika
- 1 g (0.25 tsp) garlic powder
- 1 g (0.25 tsp) onion powder
- Fine sea salt and black pepper, to taste
- 8 large (20-25 cm) flour tortillas
- 280 g (2.5 cups) shredded Monterey Jack cheese (or blend with cheddar)
- 200 g (1.5 cups) frozen or fresh corn kernels
- 120 g (0.5 cup) sour cream
- 1 to 2 canned chipotle peppers in adobo sauce
- 5 ml (1 tsp) adobo sauce
- 15 ml (1 tbsp) lime juice
- 2.5 g (0.5 tsp) granulated sugar
- 15 ml (1 tbsp) vegetable oil
- 30 g (0.25 cup) fresh cilantro, chopped (for garnish)
Instructions
- Season the Chicken Filling: In a medium bowl, combine the cooked shredded chicken with the ground cumin, smoked paprika, garlic powder, onion powder, and a portion of the salt and pepper. Toss well until the spices are evenly distributed.
- Char the Corn: Heat a large, dry non-stick skillet or cast-iron pan over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until some kernels are charred and lightly browned on the edges. Remove from heat and set aside.
- Prepare the Smoky Chipotle Crema: In a small food processor or blender, combine the sour cream, 1-2 chipotle peppers (depending on desired heat level), adobo sauce, lime juice, granulated sugar, and remaining salt/pepper. Process until completely smooth and creamy. If necessary, add a small amount of water (1-3 teaspoons) until it reaches a drizzly consistency.
- Assemble the Quesadilla: Heat a clean large non-stick skillet over medium heat and lightly brush it with vegetable oil. Place one flour tortilla in the skillet. Immediately sprinkle about half of the cheese (35 g) evenly over the tortilla. Layer about 1/4 of the seasoned chicken and 1/4 of the charred corn over the cheese. Top with another 35 g of shredded cheese and cover with a second tortilla.
- Cook and Flip: Cook the quesadilla for 3-4 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the entire quesadilla and cook for another 3-4 minutes on the second side, until both sides are golden brown and the cheese inside is fully melted. Reduce heat if browning too quickly.
- Finish and Serve: Transfer the finished quesadilla to a cutting board. Repeat the process to make the remaining quesadillas. Cut each quesadilla into 4 wedges and arrange on a plate. Drizzle generously with the prepared Smoky Chipotle Crema and garnish with fresh cilantro and a few extra charred corn kernels.
Notes
To save time on busy nights, use pre-cooked rotisserie chicken. For a healthier option, try swapping the sour cream in the crema for plain Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesadilla (4 wedges)
- Calories: 850 calories
- Sugar: 10 g
- Sodium: 1050 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 56 g
- Cholesterol: 100 mg