Try this Chipotle Chicken Quesadilla recipe.
- 1 tsp. salt
- non-stick spray
- 1 red pepper finely chopped
- 1 large red onion finely chopped
- zest of one lime
- 1 large chicken breast grilled and chopped (about 1 1/2 c.)
- 1 bunch cilantro finely chopped (about 1 c.)
- 3 c. grated mozzarella
- 1 can chipotle peppers in adobo sauce
- 10 9- inch flour tortillas (sun-dried tomato and/or spin
- for sour cream:
- 8 oz. sour cream
- 1 tbsp. lime juice
- Carbohydrate 8.81809166666667 g
- Cholesterol 164.522890909091 mg
- Fat 5.49807344357367 g
- Fiber 1.93649996895343 g
- Protein 66.0357218578892 g
- Saturated Fat 1.22269518390805 g
- Serving Size 1 1 recipe (371g)
- Sodium 1350.13826854754 mg
- Sugar 6.88159169771324 g
- Trans Fat 1.04498060057471 g
- Calories 354 calories
Step-by-step
- In a large bowl mix red peppers, chicken, cilantro, red onion and mozzarella together.
- Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.
- Heat the IMUSA double griddle pan under two burners under medium-low heat.
- Once it’s hot spray some non-stick spray on the griddle and add two tortillas.
- Let heat for one minute and flip.
- Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes).
- With a spatula fold each tortilla into a half moon and press gently with the spatula.
- Cook for 1 minute on each side and remove.
- Let rest for 1 minute before cutting each tortilla into 4 wedges.
- Serve with lime sour cream.
- For sour cream: Mix all of the ingredients together and serve in a small bowl.
Using pre-shredded mozzarella instead of blocking and grating it yourself introduces excess anti-caking cellulose that prevents proper melting, turning your filling into a grainy paste rather than a cohesive bind. Medium-low heat is non-negotiable here; cranking the burners above medium will char the exterior flour tortilla before the three cups of cheese inside have enough thermal energy to liquefy. Finely chop both the red pepper and red onion so their residual moisture evaporates quickly during the initial mix, avoiding a soggy interior. Spread no more than one and a half cups of the filling per nine-inch tortilla to maintain structural integrity when folding. Watch the edges closely as they toast on the griddle; when the cheese starts bubbling out and browning against the metal surface, and the tortilla turns golden brown with distinct dry blisters after two to three minutes, the quesadilla is ready to fold. Rest the cooked wedges for exactly one minute on a wire rack so the internal steam redistributes without softening the crisp exterior crust.
