Chipotle Chicken Quesadillas

Chipotle Chicken Quesadillas need to be on your easy weeknight meal plan! In my opinion, quesadillas are like tacos…you can tuck almost anything inside of them and they’ll be delicious! This version came about after I had leftover chipotles in adobo…which almost always happens. I only ever need a fraction of the chipotles in adobo and end up having the rest sit in the fridge until I eventually throw them out. I had used them in some burgers and a spicy aioli. It’s a really good burger, grab the recipe I created for Cooks’ Emporium here!

These quesadillas get their smoky kick from the chipotles, chili powder, and smoked paprika that gets added to the chicken, along with green chiles, and green onions. Once again, rotisserie chicken to the rescue. I almost always buy one at the store each week, even if I don’t have a plan for it. I bring it home, remove the skin and bones, and just freeze the shredded chicken, it comes in handy for a quick lunch or addition to a salad if needed.

So you might be looking at the above picture and be thinking…needs more cheese? I actually prefer my quesadillas without copious amounts of cheese pouring out the sides. I just think it gets greasy and mushy and I don’t like it! These cook up on a flat top that creates a really really nice crisp with the perfect amount of filling and cheese! I love to top mine with all the fixings, lettuce, tomatoes, avocado or guac, sour cream, and hot sauce!

I made good use of my chipotles in adobo and made a smoky chipotle sour cream for dipping. I’ve used Greek yogurt before too and there’s no telling the difference!

Easy and cheesy weeknight meal! Enjoy!

Chipotle Chicken Quesadillas

Course Appetizer, Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Laura Doerr


Chicken Mixture

  • 2 cups chicken cooked, chopped
  • 4 oz can green chiles drained
  • 1 chipotle in adobo diced
  • 1 tbsp sauce from chipotles in adobo
  • 2 scallions chopped
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp smoked paprika

Chipotle Sour Cream/Greek Yogurt

  • 1/2 cup sour cream or Greek yogurt
  • 1 chipotle in adobo diced
  • 1 tbsp sauce from chipotles in adobo

For the Quesadillas

  • 8 7-inch tortillas
  • 1 cup pepper jack cheese grated
  • 1 cup monterey jack cheese grated
  • 1/2 tbsp oil for cooking quesadilla
  • diced tomatoes optional
  • diced avocado optional
  • salsa optional
  • shredded lettuce optional


  1. In a medium bowl, combine all of the chicken mixture ingredients, stir to combine and set aside.

  2. In a small bowl, combine the sour cream/Greek yogurt ingredients. Set aside until ready to use.

  3. Lay 4 tortillas on a flat surface. Evenly divide the pepper jack cheese onto each tortilla. Evenly divide the chicken mixture between the 4 tortillas. Top with the Monterrey jack cheese. Place the remaining 4 tortillas on top of each prepared tortilla.

  4. Preheat a flat-top griddle or skillet over medium heat. Brush skillet with oil. Place one (or more if you have a large cook-top) quesadilla onto the skillet. Cook over medium for about 5-7 minutes or until brown and crispy. Flip and cook for another 3-5 minutes until brown and crispy. Repeat with remaining quesadillas.

  5. Slice into 4 triangles and serve with chipotle sour cream and fixings.

Recipe Notes

I use rotisserie chicken in this recipe, it works perfect. The chipotles in adobo add a good amount of heat/spice. If you are unsure about the heat level or are making for kids you can dial the measurements back.

You could use larger tortillas but your fillings will just not go as far. I highly recommend using flour tortillas. I just love how crispy they get, and you don’t get that with “diet” tortillas.

I like my quesadillas pretty thin, and not overly filled with cheese where they become sloppy and soggy, but you can certainly add as much cheese as you please! 

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