Chipotle Chicken Quesadillas

Health score
33%
Chipotle Chicken Quesadillas
35 min.
3
684kcal

Suggestions


Are you ready to spice up your lunch or dinner with a delicious and satisfying meal? Look no further than these Chipotle Chicken Quesadillas! Bursting with flavor and packed with wholesome ingredients, this recipe is perfect for anyone looking to enjoy a quick yet indulgent dish. In just 35 minutes, you can create a mouthwatering quesadilla that combines tender shredded chicken, vibrant bell peppers, and sweet corn, all enveloped in a crispy tortilla.

The secret to these quesadillas lies in the smoky kick of chipotle chile in adobo sauce, which adds a depth of flavor that will tantalize your taste buds. Topped with gooey Monterey Jack cheese and fresh cilantro, each bite is a delightful explosion of taste and texture. Whether you're serving them for a casual lunch, a cozy dinner, or even a fun gathering with friends, these quesadillas are sure to impress.

With a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this dish without the guilt. So grab your frying pan and get ready to whip up a batch of these irresistible Chipotle Chicken Quesadillas that will leave everyone asking for seconds!

Ingredients

  • tablespoons olive oil 
  • 0.5  bell pepper red cut into thin strips
  • 0.5 large onion thinly sliced
  • 0.5 cup corn frozen
  • 1.5 cups chicken shredded cooked
  • oz monterrey jack cheese shredded
  • tablespoon chipotles in adobo finely chopped (from 7-oz can)
  • tablespoons cilantro leaves chopped
  • 11 oz flour tortilla for burritos (8 count
  • tablespoons salsa 

Equipment

  • frying pan

Directions

  1. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
  2. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened.
  3. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
  4. Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas.
  5. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
  6. Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted.
  7. Cut each quesadilla in half.

Nutrition Facts

Calories684kcal
Protein18.97%
Fat43.39%
Carbs37.64%

Properties

Glycemic Index
50.67
Glycemic Load
17.02
Inflammation Score
-8
Nutrition Score
25.626956804939%

Flavonoids

Apigenin
0.02mg
Luteolin
0.14mg
Isorhamnetin
1.25mg
Kaempferol
0.17mg
Myricetin
0.01mg
Quercetin
5.26mg

Nutrients percent of daily need

Calories:684.02kcal
34.2%
Fat:33.03g
50.82%
Saturated Fat:9.91g
61.91%
Carbohydrates:64.47g
21.49%
Net Carbohydrates:58.14g
21.14%
Sugar:7.4g
8.22%
Cholesterol:69.32mg
23.11%
Sodium:1144.5mg
49.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.5g
65%
Selenium:43.8µg
62.57%
Vitamin B3:11.18mg
55.88%
Phosphorus:479.15mg
47.91%
Vitamin B1:0.63mg
42.07%
Vitamin C:29.9mg
36.24%
Manganese:0.66mg
33.13%
Folate:130.93µg
32.73%
Calcium:318.67mg
31.87%
Vitamin B2:0.53mg
31.07%
Iron:5.42mg
30.1%
Vitamin B6:0.56mg
27.85%
Fiber:6.33g
25.33%
Vitamin A:968.46IU
19.37%
Vitamin K:19.63µg
18.69%
Vitamin E:2.78mg
18.54%
Zinc:2.53mg
16.88%
Potassium:548.83mg
15.68%
Magnesium:61.22mg
15.31%
Vitamin B5:1.13mg
11.31%
Copper:0.2mg
10.13%
Vitamin B12:0.36µg
6%