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Chipotle Chicken Quesadillas

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  Canned chipotle chile in adobo sauce 1 , drained
  Sour cream 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Fresh lime juice 1 Tablespoon
  Fresh cilantro 1 Tablespoon
  Corn tortillas 8
  Cooked chicken 3 Cup (48 tbs), chopped / shredded
  Monterey jack cheese 2 Cup (32 tbs), grated
  Salsa 2 Tablespoon

Heat grill pan, skillet or barbecue (medium heat).
In small bowl, whisk together chile, sour cream, mayonnaise, lime juice, and cilantro.
Spread 1 tablespoon of chile-lime sauce on each of the tortillas.
Top 4 of the tortillas with the chicken and cheese, dividing each evenly, then cover with remaining 4 tortillas.
Place one filled quesadilla on a plate and use the plate to help slide the quesadilla onto the pan or barbecue.
Cook each quesadilla about 2 minutes on each side or until cheese is melted and tortilla is golden.
Keep warm in oven until all are grilled.
Slice each quesadilla in wedges and serve with salsa.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3006 Calories from Fat 1598

% Daily Value*

Total Fat 187 g287.3%

Saturated Fat 72 g360%

Trans Fat 0 g

Cholesterol 640 mg213.3%

Sodium 2576.3 mg107.3%

Total Carbohydrates 148 g49.2%

Dietary Fiber 7.6 g30.4%

Sugars 3.9 g

Protein 176 g352.1%

Vitamin A 92.5% Vitamin C 22.6%

Calcium 201.3% Iron 67.4%

*Based on a 2000 Calorie diet

Chipotle Chicken Quesadillas Recipe