Cheesy Chipotle Chicken Quesadilla

Cheesy Chipotle Chicken Quesadilla

AUTHOR: Liz Berg PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes YIELD: 4 CUISINE: Entree, Appetizer, Chicken


  • 2 teaspoons olive oil
  • 1/2 red bell pepper, diced
  • 1/2 medium white onion, diced
  • 1 clove garlic, minced
  • 1/4 cup sliced black olives
  • 1/4-1/2 cup roasted corn (I cook kernels in a grill pan)
  • 2 large chicken breasts, cooked and shredded (you can use rotisserie chicken, but may need to supplement with dark meat)
  • 8 flour tortillas
  • 1 chipotle pepper in adobo sauce, minced (or use a small minced fresh jalapeno)
  • 12 ounces Monterey jack cheese, shredded
  • Fresh cilantro, minced, to taste


  1. Add olive oil to a saute pan and turn heat to medium. Add red bell pepper and onion and cook until onion is translucent. Add garlic and cook for another minute. Remove from heat and add to a mixing bowl. 
  2. Add olives, corn, and shredded chicken. Toss to combine.
  3. Place one tortilla on the saute pan, top with a quarter of the vegetable and chicken mixture, some of the minced chipotle and a quarter of the cheese. Sprinkle with cilantro if desired.
  4. Top with second tortilla and cook over medium heat until the cheese starts to melt. Carefully flip and cook until filling is hot and tortilla is browned.
  5. Cut into quarters to serve. Pass with with sour cream, salsa, or guacamole if desired.

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