Description
These Honey Chipotle Chicken Quesadillas are a flavorful and easy-to-make dish featuring shredded rotisserie chicken tossed with chipotle chili powder, honey, and spices. Combined with fresh corn and sweet peppers, then layered with sharp cheddar and Monterey Jack cheeses, these quesadillas are cooked to golden perfection in a skillet. Serve them with pickled onions, cotija cheese, shredded lettuce, cilantro, and salsa ranch for a delicious Tex-Mex meal that’s perfect for a quick lunch or casual dinner.
Ingredients
Quesadilla Filling
- 1 cup shredded chicken
- ½ teaspoon chipotle chili powder
- 1 tablespoon diced chipotles in adobo (optional)
- ½ teaspoon garlic powder
- Kosher salt and pepper, to taste
- 1 tablespoon honey
- ½ cup fresh corn, cut from the cob
- ½ cup sliced sweet peppers
Quesadilla Assembly
- 4 flour tortillas (soft taco size)
- 6 ounces sharp cheddar cheese, grated
- 3 ounces Monterey Jack cheese, grated
- 1 tablespoon olive oil or butter, for cooking
Toppings & Serving
- Pickled onions, for topping
- Cotija cheese, for topping
- Shredded lettuce, for serving
- Cilantro, for serving
- Salsa ranch, for serving
Instructions
- Prepare the Chicken Mixture: In a bowl, combine the shredded chicken, chipotle chili powder, diced chipotles in adobo (if using, for heat), honey, garlic powder, and a generous pinch of kosher salt and black pepper. Mix well to evenly coat the chicken with the spices and honey.
- Heat the Skillet: Place a skillet over medium-low heat and add the olive oil or butter, allowing it to melt and warm up. This will prevent sticking and help crisp up the quesadillas.
- Assemble the Quesadillas: Lay one tortilla flat in the skillet. Sprinkle a layer of sharp cheddar and Monterey Jack cheese evenly over the tortilla. Spread an even layer of the chicken mixture on top of the cheese, followed by the fresh corn kernels and sliced sweet peppers. Sprinkle another layer of cheese on top for extra melty goodness, then place a second tortilla over everything to close the quesadilla.
- Cook Until Golden and Crispy: Cook the quesadilla for about 3-4 minutes on each side, or until the tortillas are crisp and golden brown and the cheese inside is fully melted. Use a spatula to carefully flip the quesadilla halfway through cooking.
- Serve with Toppings: Remove the quesadilla from the skillet and slice it into halves or quarters. Serve hot, topped with pickled onions and crumbled cotija cheese, with shredded lettuce, fresh cilantro, and salsa ranch on the side for dipping.
Notes
- Using rotisserie chicken speeds up preparation, but you can use freshly cooked shredded chicken as well.
- The diced chipotles in adobo add heat—omit or adjust the amount for a milder quesadilla.
- Feel free to substitute or add other vegetables, such as diced tomatoes or jalapeños.
- For a crispy texture, ensure the skillet is at medium-low heat and the quesadilla is cooked slowly enough for the cheese to melt thoroughly.
- Leftovers can be refrigerated and reheated in a skillet or air fryer for best texture.
