Chipotle Chicken Quesadilla
Big Mexican flavor in this quesadilla recipe using chipotle pepper in adobo sauce, chicken breast, red pepper, and creamy mozzarella!
Recipe type: Lunch, Dinner, Side Dish
Cuisine: Mexican
  • 1 red pepper, finely chopped
  • 1 large chicken breast, grilled and chopped (about 1 ½ C.)
  • 1 bunch cilantro, finely chopped (about 1 C.)
  • 1 large red onion, finely chopped
  • 3 C. grated mozzarella
  • 1 can chipotle peppers in adobo sauce
  • 10 9-inch flour tortillas (sun-dried tomato and/or spinach)
  • Non-stick spray
  • For Sour Cream:
  • 8 oz. sour cream
  • zest of one lime
  • 1 Tbsp. lime juice
  • 1 tsp. salt
  1. In a large bowl mix red peppers, chicken, cilantro, red onion and mozzarella together. Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.
  2. Heat the IMUSA double griddle pan under two burners under medium-low heat. Once it’s hot spray some PTFE Nonstick spray on the griddle and add two tortillas. Let heat for one minute and flip. Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes). With a spatula fold each tortilla into a half moon and press gently with the spatula. Cook for 1 minute on each side and remove. Let rest for 1 minute before cutting each tortilla into 4 wedges. Serve with lime sour cream.
  3. For sour cream: Mix all of the ingredients together and serve in a small bowl.
  4. Serves 8-10