Chipotle Chicken Quesadilla

I made these a couple of weeks ago as a variation on my shrimp and black bean quesadillas.  Keith was quite enthused so I made them again tonight.  Cooking the chicken breasts the night before makes these a quick weeknight dinner!

Chicken Quesadillas

  • bone in chicken breasts, tossed with olive oil, salt and pepper and roasted at 375 for about 40 -45 minutes.  Cooled and meat chopped
  • 1 chipotle pepper in adobo sauce, chopped (I keep a jar of these in the fridge)
  • 1 clove garlic, minced
  • 1 – 2 TB red onion, finely chopped
  • 1 TB olive oil
  • spinach
  • tomato, chopped
  • 6 ” tortillas
  • cheese (I’ve found a four cheese Mexican blend that is awesome)

In a heavy sauce pan heat olive oil over medium heat.  Add pepper, garlic and onion and saute until soft, 2- 4 minutes.  Add spinach and tomatoes and cook another 2 minutes.  Add chicken meat and cook until chicken is warm, about 3 minutes.  Remove from heat and combine with cheese in a glass bowl.  Spread filling over tortillas and top with another tortilla.  Brush with olive oil and bake at 425 for about 10 minutes until browned and hot.  Top with sour cream, salsa and avocado and enjoy.

Here is a picture of the filling before it is combined with the cheese.

Chicken quesadilla filling

Chicken quesadilla filling


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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