Chipotle Chicken Quesadilla Recipe

This crispy, smoky Chipotle Chicken Quesadilla Recipe is made with tender adobo-marinated chicken and melted Monterey Jack cheese, ready in just 40 minutes. The golden-brown tortilla gives way to a gooey, spicy center that rivals the popular digital-only menu item. I finally cracked the code on their signature smoky marinade so you can skip the delivery fees.

Better Than Takeaway

I used to order this dish religiously until I realized that the delivery version often arrived lukewarm and slightly soggy. Making it at home allows you to control the crispiness of the tortilla, ensuring that perfect shatter upon the first bite. Plus, you can use chicken thighs instead of breasts for a juicier, more flavorful filling that doesn’t dry out under the heat.

The real secret I learned is in the marinade balance; you need actual chipotle peppers in adobo, not just powder, to get that authentic deep heat. My first attempt was too dry because I skipped the resting time, but now I let the chicken sit after cooking to ensure every cube is moist and tender before it hits the cheese.

Jump to Recipe

Chipotle Chicken Quesadilla Recipe Ingredients

• For the Adobo Chicken:
• 1.5 lbs boneless, skinless chicken thighs
• 3 chipotle peppers in adobo sauce (plus 1 tbsp sauce)
• 3 cloves garlic, peeled
• 1/4 small red onion, roughly chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• For the Quesadilla:
• 4 large flour tortillas (burrito size)
• 3 cups Monterey Jack cheese, freshly shredded
• 2 tbsp butter (for the pan)
• For the Viral Vinaigrette (Optional):
• 1/4 cup red wine vinegar
• 2 tbsp honey
• 1/2 tsp dried oregano
• 1/2 cup neutral oil
• 1 chipotle pepper in adobo

How To Make Chipotle Chicken Quesadilla Recipe

1. Make the Marinade: In a blender or food processor, combine the chipotle peppers, adobo sauce, garlic, red onion, cumin, oregano, olive oil, lime juice, salt, and pepper. Blitz until smooth and bright red.
2. Marinate the Chicken: Place the chicken thighs in a bowl or zip-top bag and pour the marinade over them. Massage to coat evenly and let sit for at least 20 minutes (or up to overnight for deeper flavor).
3. Cook the Chicken: Heat a skillet over medium-high heat. Sear the chicken thighs for 5-6 minutes per side until charred and cooked through (165°F internal). Remove and let rest for 5 minutes, then chop into small bite-sized cubes.
4. Assemble the Quesadilla: Wipe the skillet clean and reduce heat to medium-low. Place a tortilla in the pan (or on a board if folding first). Sprinkle a heavy layer of Monterey Jack cheese on one half, top with the chopped chicken, and add a little more cheese on top to act as glue. Fold the tortilla over.
5. Crisp It Up: Melt a little butter in the pan. Cook the folded quesadilla for 3-4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese has fully melted. Slice and serve immediately.

Recipe Tips

• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into that signature gooey stretch. Buy a block of Monterey Jack and grate it yourself.
• Don’t skip the rest: Resting the chicken before chopping is crucial. If you cut it immediately, the juices will run out, making your tortilla soggy from the inside out.
• Low and slow for the crisp: If your heat is too high, the tortilla will burn before the cheese melts. Medium-low heat with a bit of butter ensures a golden, crunchy crust.
• Press it down: To mimic the pressed texture of the restaurant version, use a heavy pot or a bacon press on top of the quesadilla while it cooks.

What To Serve With Chipotle Chicken Quesadilla

The absolute best pairing is the viral “secret sauce” hack, which is a mix of sour cream and the honey vinaigrette listed above. For a fresher side, a corn salsa with lime and jalapeño cuts through the richness of the cheese. You can also serve it with cilantro-lime rice and black beans to mimic the full burrito bowl experience.

How To Store

These quesadillas are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave; instead, crisp them up in a dry skillet over medium heat or in an air fryer at 350°F for 3-4 minutes to restore the crunch.

FAQs

• Can I use chicken breast instead? Yes, but be careful not to overcook it as breast meat dries out faster. You might want to pound the breasts to an even thickness before searing.
• Is this recipe very spicy? It has a medium kick due to the chipotle peppers. To reduce the heat, scrape the seeds out of the peppers before blending the marinade, or use fewer peppers and more adobo sauce.
• Can I freeze the cooked chicken? Absolutely. The cooked adobo chicken freezes perfectly for up to 3 months, making it a great meal-prep component for future quesadillas.
• Why is my tortilla soggy? You likely didn’t cook it long enough or the heat was too high. Low heat allows the moisture to evaporate from the tortilla while the cheese melts, creating a crisp barrier.

Nutrition

• Calories: 850 kcal
• Total Fat: 52g
• Saturated Fat: 24g
• Cholesterol: 180mg
• Sodium: 1450mg
• Total Carbohydrate: 58g
• Protein: 45g