Description
These baked chipotle chicken quesadillas are packed with smoky, spicy flavor and served with a creamy garlic lime sauce. Perfect for a quick weeknight dinner.
Ingredients
Scale
- For the Chipotle Chicken:
- 2 cups cooked, shredded chicken
- 1/2 cup chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- Cooking spray or olive oil
- For the Garlic Lime Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine shredded chicken, chipotle peppers, cumin, smoked paprika, salt, pepper, and cilantro. Mix well.
- Lay 4 tortillas on a clean work surface. Sprinkle each with some Monterey Jack and cheddar cheese, then divide the chipotle chicken mixture evenly among the tortillas. Top with green onions and remaining cheese. Place remaining tortillas on top.
- Lightly spray or brush the tops of the quesadillas with cooking spray or olive oil.
- Place quesadillas on the prepared baking sheet and bake for 10-12 minutes, until golden brown and crispy, flipping halfway through.
- While quesadillas bake, make the sauce: In a small bowl, whisk together sour cream, mayonnaise, garlic, lime juice, lime zest, salt, and cilantro until smooth.
- Remove quesadillas from oven, let cool for 2 minutes, then cut into wedges. Serve with garlic lime sauce.
Notes
For a spicier version, add more chipotle peppers or a pinch of cayenne. The sauce can be made up to a day ahead and refrigerated.
Nutrition
- Calories: 520
- Sugar: 3 g
- Fat: 28 g
- Carbohydrates: 34 g
- Protein: 30 g