Copycat Chipotle Chicken Quesadilla

Name: Copycat Chipotle Chicken Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil (or avocado oil); 2-3 garlic cloves (minced); 1 cup tomato passata; ½ cup chipotle salsa; 1 teaspoon smoked paprika; ½ teaspoon cumin; ½ teaspoon kosher salt; 3 cups rotisserie chicken (shredded); 4 large flour tortillas; 2 cups shredded Monterey Jack cheese; ¼ cup fresh cilantro (chopped)

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This Copycat Chipotle Chicken Quesadilla is the perfect quick dinner or satisfying lunch to whip up! With shredded rotisserie chicken simmered in a smoky tomato-chipotle sauce, toasted up in a tortilla with plenty of gooey cheese.

Copycat chipotle chicken quesadillas on parchment paper with a sprig of cilantro.

Chipotle’s chicken quesadillas are something I love to recreate at home for busy weeknights or easy lunches. I use shredded rotisserie chicken and jarred chipotle salsa for tons of flavor and to make prep a breeze. Coupled with a generous handful of Monterey Jack cheese, this is a meal I’m sure you’ll want to make again and again!

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

15 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Copycat Chipotle Chicken Quesadillas. The full quantities can be found in the recipe card further down the post.

ingredients for chipotle chicken quesadilla

Shredded chicken: I like to use a store-bought rotisserie chicken, as it makes prep so quick. You can also poach chicken breasts yourself and shred those instead.

Tomato passata: This smooth tomato puree adds body and flavor to the filling. If you can’t find passata, crushed canned tomatoes work well, too.

Chipotle salsa: Look for a jarred salsa containing chipotle chilies – they add a delicious smoky flavor and a medium heat level. You can swap it for a mild tomato salsa if you prefer milder quesadillas, or stir in a splash of hot sauce to amp up the heat.

Flour tortillas: Large, flour tortillas are key for making great quesadillas. They’re pliable and sturdy, so they will hold up well with the saucy chicken filling. Small tortillas also work, but you’ll need to sandwich two together with the filling in between instead of folding in half.

Shredded cheese: I like using Monterey Jack as it’s melty and has a perfect amount of cheesy flavor. For a milder taste, go with shredded Oaxaca or mozzarella. For a stronger taste, try sharp cheddar. It’s best to shred the cheese yourself, and pre-shredded won’t melt as readily.

How to Make Copycat Chipotle Chicken Quesadillas

Step 1. Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds.

Step 2. Stir in the tomato passata, chipotle salsa, and seasonings. Simmer for 3 to 4 minutes.

process shot to make the chipotle sauce and then adding shredded chicken to the sauce.

Step 3. Add the shredded chicken and stir until thoroughly coated. Cook for another 5 minutes, until the sauce thickens and clings to the chicken.

Step 4. Lay out the tortillas. On one half of each tortilla, add a layer of shredded cheese, a generous scoop of chipotle chicken, followed by another light layer of cheese.

Step 5. Fold the tortillas over.

process shot to make the Chipotle chicken and assemble the quesadilla

Step 6. Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown with crispy outside and the cheese is completely melted inside.

Quick tip!

If using the same skillet as before, give it a quick rinse and wipe before you use it to brown the quesadillas.

Step 7. Sprinkle with fresh cilantro and serve immediately.

Recipe Notes

Storage: Store cooled quesadillas in an airtight container in the fridge for up to 3 days.

Freezing: You can freeze assembled, uncooked quesadillas, wrapped individually in foil and placed into a freezer bag for up to 3 months. When ready to cook, remove the foil and microwave the quesadilla on a plate, covered with a damp paper towel, for 30-60 seconds until defrosted, then pan-fry as usual to crisp them up.

Reheating: Reheat quesadillas in a covered skillet over a medium-low heat until warmed through.

Other add-ins: Try adding some sliced, sautéed onions and peppers or cooked corn for added veggies. For some extra spice and tang, add slices of pickled jalapeño.

Change the protein: Use sliced steak or shredded beef in place of the chicken. For a vegetarian option, swap the chicken for a can of drained pinto beans.

Questions I Get Asked a Lot

Is it spicy?

The spiciness in this recipe only comes from the chipotle salsa. Different brands of chipotle salsa will vary in their heat level so taste a little before stirring it into the filling. You can always use less (or more!) to adjust the heat level to your preference.

What type of cheese melts best?

Oaxaca (or low-moisture mozzarella) will melt easily and produce a great cheese pull. However, they’re both mild in terms of flavor so I like to use Monterey Jack which has a nice balance between flavor and meltiness.

Should I use oil or butter in the skillet?

I tend to dry-grill the quesadillas as they don’t need extra fat to get nicely browned. If you want a super crispy exterior, adding a very light layer of avocado oil to the skillet will help the tortillas crisp without burning.

What sides work well with quesadillas?

I love to make a side of fresh Corn Salsa or a Creamy Herby Dip for dunking those quesadillas into. For added veggies, a side of Street Corn Soup or a Simple Slaw never goes amiss!

How do I keep my quesadilla crispy?

Cook it over medium heat instead of high heat so the tortilla gets golden and crispy while the cheese has time to melt.

Chicken quesadilla cut into 4 parts on a cutting board.

Easy Variations

Make It Extra Cheesy: Add a little more Monterey Jack, cheddar, or pepper jack cheese for an extra gooey quesadilla.
Turn Up the Heat: Stir in extra chipotle peppers in adobo sauce, sliced jalapeños, or a pinch of cayenne pepper.
Add More Veggies: Mix in sautéed bell peppers, onions, corn, spinach, or black beans to make the filling even heartier.
Use a Different Protein: Swap the chicken for shredded beef, steak, ground turkey, or cooked shrimp.
Make It Vegetarian: Skip the chicken and use black beans, pinto beans, or sautéed mushrooms for a delicious meatless version.
Add Fresh Toppings: Serve with guacamole, pico de gallo, avocado slices, fresh cilantro, or a squeeze of lime for extra flavor.