Description
These cheesy chicken quesadillas are loaded with melty cheese, seasoned chicken, and a creamy chipotle BBQ sauce for a smoky, tangy twist on a classic favorite.
Ingredients
Scale
- For the Creamy Chipotle BBQ Sauce:
- 1/2 cup mayonnaise
- 1/4 cup BBQ sauce
- 1 tablespoon adobo sauce from chipotle peppers
- 1 teaspoon lime juice
- 1/2 teaspoon smoked paprika
- Salt to taste
- For the Quesadillas:
- 2 large flour tortillas
- 1 cup cooked chicken breast, shredded or diced
- 1 cup shredded Mexican blend cheese
- 1/2 cup corn kernels (optional)
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- Butter or oil for the pan
Instructions
- Make the sauce: In a small bowl, whisk together mayonnaise, BBQ sauce, adobo sauce, lime juice, smoked paprika, and salt. Set aside.
- Prepare the filling: In a medium bowl, combine the cooked chicken, corn, red onion, and 2 tablespoons of the chipotle BBQ sauce. Mix well.
- Assemble the quesadilla: Place one tortilla on a clean surface. Spread a thin layer of the chipotle BBQ sauce over half of the tortilla. Top with half of the cheese, all of the chicken mixture, then the remaining cheese. Fold the other half of the tortilla over the filling.
- Cook: Heat a large nonstick skillet over medium heat. Add a small amount of butter or oil. Place the quesadilla in the skillet and cook for 3-4 minutes per side, until golden brown and the cheese is melted.
- Serve: Remove from the pan, let cool for a minute, then slice into wedges. Serve with the remaining chipotle BBQ sauce for dipping, and garnish with cilantro.
Notes
For extra heat, add a dash of cayenne or use pepper jack cheese. The sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Calories: 580 kcal
- Sugar: 14 g
- Fat: 34 g
- Carbohydrates: 42 g
- Protein: 30 g