I’ve made no secret of the fact that Mexican is, by far, my favorite cuisine. I love everything about it, from the spices to the variety of dishes and sauces. Honestly, I could happily eat Mexican food every day and not be bored.
One dish I made (often) when I was single was quesadillas. Tortillas, cheese, and other fillers I craved. Basic goodness. It was quick and easy to make without having leftovers, unless I wanted them.
Luckily, I married a man who loves Mexican almost as much as me, and have raised two girls who love cheese quesadillas (as well as queso dip and salsa at our local Mexican restaurant). So, quesadillas are standard fare in our home.
Usually, it is my husband who will cook a batch of quesadillas. Lately, though, it’s me in the kitchen cooking them. I haven’t heard any complaints from my girls, either.
As I was playing around one day, I created this recipe for my chipotle chicken quesadillas. It may be winter, but that doesn’t mean that eating grilled chicken is out of the question. I use my George Foreman grill, but you can use a stove top grill or even brave the cold and grill outside. It’s up to you!
At least two hours before dinner, I create a rub for my chicken, mixing together 1 tablespoon chipotle chile powder, 1 1/2 teaspoons paprika, 1 teaspoon garlic powder, and 1 teaspoon ground coriander.
Next, I salt 2 chicken breasts with kosher salt on both sides. Then I apply the rub. (If you have a hard time applying it, you can add a small amount of water or olive oil. I usually use the latter.) Once the rub is on the chicken, cover and place in your fridge until it is time to grill.
When you are ready to cook your quesadillas, grill the chicken breast until thoroughly cooked (no pink on the inside). The time on this may vary on the method. For me, it takes about 7 minutes using my George Foreman.
Remove the chicken from the grill, and then dice the chicen into 1 inch cubes.
Using a tortilla pan (It’s a flat cast iron skillet), a skillet or even a griddle on medium-low heat, spray a light coating of cooking oil. Then, place a small tortilla. Sprinkle on some quesadilla cheese (or queso chihuahua).
Follow with chicken (as much or as little as you wish).
Then, top with another tortilla. Let it warm for a minute then flip. Warm the quesadilla until the cheese melts, about 2 minutes. Put to the side and repeat until all 10 tortillas are used.
With your cooked quesadillas, on a cutting board, slice them into 4 wedges each (I find a pizza wheel works best) and serve with your favorite toppings.
These quesadillas work great as a main dish or even an appetizer at a party. Enjoy!
- 1 Tbsp chipotle chile powder
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- Kosher salt
- 2 boneless, skinless chicken breasts
- 10 small flour tortillas (taco size)
- 2 C. Quesadilla cheese, shredded
- Cooking spray
- At least 2 hours before you make the quesadillas, mix together the chipotle chile powder, paprika, garlic powder, and ground coriander to make the rub.
- Salt chicken breasts on both sides, then apply the rub to the chicken (also on both sides).
- Cover the chicken and place in the fridge.
- Remove the chicken from the fridge, and grill until fully cooked.
- Dice chicken into 1-inch cubes.
- Warm a tortilla pan, skillet or griddle. Add a light layer of cooking spray to the warm pan.
- Place 1 tortilla on the pan.
- Add cheese then chicken. Top with another tortilla. Let warm for 1 minute.
- Flip the quesadilla and warm on the other side until the cheese is melted, about 2 minutes.
- Remove and repeat until you use up all the tortillas (making 5).
- Slice quesadillas into wedges (cut in half then in half again) and serve with your favorite toppings.
- 1. Adjust the amount of chipolte pepper, more or less, to the spiciness you prefer.
- 2. Instead of using quesadilla cheese, use queso Chihuahua or even Monterey Jack.