Grilled Chipotle Chicken Quesadillas

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Grilled Chipotle Chicken Quesadillas


Prep time30 minutes
Cooking time10 minutes
Total time40 minutes


For a vegetarian version of this dish, replace the chicken with 15 oz of refried black beans blended with two minced chipotle peppers and one teaspoon each of cumin and coriander.  You can prepare these quesadillas ahead of time and refrigerate until you are ready to pan-fry them.


1 pound
chicken breast (or tenders, boneless and skinless)
chipotle pepper in adobo sauce (canned)
1 tablespoon
brown sugar
2 cloves
garlic (minced)
2 teaspoons
1 teaspoon
cumin, ground
1 teaspoon
coriander, ground
tortilla, flour (whole wheat, 10 inch)
1 1/2 cup
cheese, Mexican (shredded)
green onion (diced)
4 ounces
roasted red peppers (drained and diced)
2 tablespoons


In a small bowl, use a fork to mash the chipotle peppers, sugar, garlic and spices together into a paste. Add the chicken, mix well to coat and let marinate 15 minutes. Prepare and heat the grill to medium-high. Place the chicken on the hot grill and cook for about 4 minutes on each side, or until chicken is thoroughly cooked. Remove the chicken from the grill, let sit for 5 minutes, then slice the chicken into thin strips. Lay out the tortillas on a clean work surface and evenly distribute the sliced chicken, cheese, green onion and roasted red peppers on half of each tortilla. Fold the other half of the tortilla up and over the filling, press gently and spread lightly with butter. Heat a large non-stick skillet over medium high heat, lay two quesadillas, butter side down, side by side and cook 2-3 minutes until lightly browned. Flip them over and cook until the cheese is melted and the tortilla is browned on the other side. Remove, set aside and repeat the process until all quesadillas are cooked. Serve whole or sliced into triangles.


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