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Chipotle Chicken Quesadillas

September 30, 2009

I’m sure everyone has that go-to meal that when you have no idea what to make for dinner, you can always fall

chipotle chicken quesadillas

chipotle chicken quesadillas

back on this dish.  For some people that means a meal that can be made from ingredients you always have on hand (for me the only thing I could make at any given time is cereal), and for others, it’s a meal that’s quick to shop for and easy to prepare.  For us, that’s quesadillas made with chicken sauteed with Cajun seasoning and sauteed zucchini, mushrooms and black beans, all folded into a tortilla with cheese and crisped in a pan.  Delicious and worth eating about once a week, but not blog worth.  So, when I ran across a recipe for chipotle chicken in Gourmet, I thought that might elevate my quesadillas to blog-worthiness.  The chipotle barbecue sauce is great, and can be added to the pan while cooking the chicken.  It’s a bit spicy, but gets tamed down by all the vegetables and adds a lot of flavor to your average quesadilla.  This recipe is mostly a guideline- use your favorite vegetables and meat for this dish.  Serves 4.

Ingredients:

For the chipotle sauce:

1 T olive oil

4 cloves garlic, thinly sliced

1/2 c ketchup

1 T Dijon mustard

1 T packed dark brown sugar

2 T chopped chipotle chiles in adobo

1/2 T Worcestershire sauce

1 T cider vinegar

1/4 t ground cinnamon

For the quesadillas:

Vegetable oil for pan

1 large zucchini, sliced 1/4″ thick and slices cut in half

1 box sliced portabello mushrooms

5-6 chicken tenderloins or 2 small chicken breasts, cut into 1/2″ cubes

1 14 oz can seasoned black beans, drained but not rinsed

8 flour tortillas (I used “soft taco size”)

2 c finely shredded Mexican cheese blend, or Monterrey Jack and cheddar mix

Salsa and sour cream for serving

Directions:

To make the chipotle sauce: heat olive oil in a saucepan over medium heat, then add garlic slices.  Cook until golden, about 2 minutes, then add the rest of the ingredients.  Stir to combine and simmer over low heat for 15 minutes, adding a little water if the sauce becomes too thick.  Set aside.

Heat some vegetable oil in a non-stick skillet over medium heat.  Add chicken plus 1/2 c chipotle sauce and saute until cooked through, about 5 minutes.  Chicken should be nicely coated in sauce with some extra.  Scrape chicken and sauce into a large bowl.  In same skillet or another one, heat a bit more vegetable oil and saute zucchini and mushrooms until tender, about 5-7 minutes.   Remove vegetables to bowl with chicken.  Add 1 c drained black beans to chicken and vegetables and stir to combine.

Heat 1 or 2 non-stick skillets (2 if you need 2 quesadillas ready at the same time) over medium heat with 1 t vegetable oil in each.  Swirl pans to coat the bottom with the oil and place 1 tortilla in each skillet.  Sprinkle with a pinch of cheese, then place about 1 cup of the chicken mixutre over the tortilla, leaving 1 inch around the sides free of filling.  Sprinkle a handful of cheese (about 1/4-1/3 c) over the top of the mixture and place another tortilla on top.  When the tortilla on the bottom is browned and crsipy, flip the quesadilla and brown the other side.  Remove from pan, cut into wedges and serve.  Repeat with remaining ingredients.

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