Copycat Chipotle Chicken Quesadilla

two quesadilla halves on a plate stuffed with chipotle chicken.

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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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Course, Snack

Cuisine: American, Mexican, tex mex

Diet: Halal

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

Chipotle Chicken Filling:

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

Quesadillas:

4 large flour tortillas
2 cups shredded Monterey Jack cheese

Optional Garnish:

¼ cup fresh cilantro chopped

Instructions

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2-3 garlic cloves (minced) and cook for 30 seconds.
Stir in the 1 cup tomato passata, ½ cup chipotle salsa, 1 teaspoon smoked paprika, ½ teaspoon cumin, and ½ teaspoon kosher salt. Simmer for 3 to 4 minutes.
Add the 3 cups rotisserie chicken and stir until thoroughly coated. Cook for another 5 minutes, until the sauce thickens and clings to the chicken.
Lay out the 4 large flour tortillas. On one half of each tortilla, add a layer of 1/4 cup shredded Monterey Jack cheese (from the 2 cups shredded Monterey Jack cheese), a generous scoop of chipotle chicken, followed by another 1/4 cup shredded Monterey Jack cheese.
Fold the tortillas over.
Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown with crispy outside and the cheese is completely melted inside.
Sprinkle with fresh cilantro (¼ cup fresh cilantro total) and serve immediately.

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, unwrap and microwave 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.

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