Curtis Stone Chipotle Chicken Quesadillas Recipe 55

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CHIPOTLE CHICKEN QUESADILLAS



Chipotle Chicken Quesadillas image

These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.

Provided by Jennifer Segal, adapted from Curtis Stone

Categories     Dinner

Time 45m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 large red onion, chopped (about 1½ cups)
4 garlic cloves, minced
⅓ cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
4 vine-ripened tomatoes (about 1¼ pounds), seeded and diced
3 scallions, thinly sliced
2 tablespoons honey
2½ cups cooked shredded chicken (white and/or dark meat)
1 teaspoon salt
½ cup chopped cilantro
6 10-inch diameter flour tortillas
4 cups shredded sharp cheddar cheese
Sour cream, for serving (optional)
Lime wedges, for serving (optional)

Steps:

  • In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
  • Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
  • Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they'll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won't be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
  • Note: The nutritional information does not include the optional ingredients.
  • Freezer-Friendly Instructions: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in a 325°F oven until hot, 20 - 30 minutes.

Nutrition Facts : ServingSize 1 quesadilla, Calories 694, Fat 45 g, Carbohydrate 39 g, Protein 34 g, SaturatedFat 19 g, Sugar 11 g, Fiber 3 g, Sodium 1383 mg, Cholesterol 121 mg

CURTIS STONE CHIPOTLE CHICKEN QUESADILLAS RECIPE - (5/5)



Curtis Stone Chipotle Chicken Quesadillas Recipe - (5/5) image

Provided by classycook

Number Of Ingredients 18

Chipotle Chicken:
3 tablespoons olive oil
1 red onion, finely chopped (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
3 garlic cloves, finely chopped
5 chipotle chiles in adobo sauce, finely chopped
3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
3 green onions, thinly sliced
1 tablespoon honey
3 cups coarsely shredded roasted chicken breast
(Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
Quesadillas:
Four 10-inch-diameter flour tortillas
3 cups shredded white cheddar cheese (about 12 ounces)
2 avocados, peeled, pitted, sliced
1/2 cup fresh cilantro leaves
1/3 cup Mexican crema or sour cream
4 lime wedges

Steps:

  • To prepare the chipotle chicken: In a large sauté pan, heat the oil over medium heat. Add the onion, sprinkle with salt, and sauté until tender, about 3 minutes. Add the garlic and sauté until the onions are translucent, about 2 minutes. Stir in the chipotle chiles then the tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken, stirring often, about 20 minutes. Stir in the green onions and honey. Stir in the chicken. Season to taste with salt and pepper. Keep warm. To make the quesadillas: Heat a large flat griddle pan over medium-low heat. Lay 2 tortillas on the griddle and cook until hot but not crisp, about 2 minutes. Turn the tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves of the tortillas. Spoon about 3/4 cup of the chicken mixture in an even layer atop the cheese over each tortilla. Top each with 1/4 cup of cheese then with half of the avocado slices. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 3 minutes on each side. Repeat to make 2 more quesadillas. Open the quesadillas and scatter the cilantro over the filling. Drizzle the crema over the filling then close the quesadillas. Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately.

CHIPOTLE CHICKEN QUESADILLAS



Chipotle Chicken Quesadillas image

Make and share this Chipotle Chicken Quesadillas recipe from Food.com.

Provided by jovigirl

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 tablespoon vegetable oil
1 medium onion, thinly sliced
1 serrano peppers or 1 jalapeno pepper, seeded and chopped
2 large garlic cloves, chopped
kosher salt
fresh ground black pepper
1 canned chipotle chile in adobo, plus 2 tsp of the sauce
3 1/2 cups shredded cooked chicken
8 large flour tortillas
2 cups queso blanco or 2 cups crumbled goat cheese

Steps:

  • Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
  • Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
  • Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
  • With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
  • Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).

Nutrition Facts : Calories 1171.5, Fat 46.3, SaturatedFat 17.7, Cholesterol 142.2, Sodium 1846.1, Carbohydrate 120.9, Fiber 7.5, Sugar 5.9, Protein 63.8

CHIPOTLE CHICKEN QUESADILLAS



Chipotle Chicken Quesadillas image

Old El Paso® salsa and tortillas provide a simple addition to homemade chicken quesadilla that's ready in 35 minutes. Perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 10

3 tablespoons olive oil
1/2 red bell pepper, cut into thin strips
1/2 large onion, thinly sliced
1/2 cup frozen corn
1 1/2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (2 oz)
1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons chopped cilantro
6 (8-inch) Old El Paso™ flour tortillas
6 tablespoons Old El Paso™ Salsa

Steps:

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

Nutrition Facts : Calories 650, Carbohydrate 58 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 6 g, TransFat 1 1/2 g

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