Cheesy Chipotle Chicken Quesadillas With Avocado Lime Crema Recipe

I love this recipe because it’s a delightful fusion of smoky chipotle and creamy avocado, creating a flavor bomb in every cheesy bite. Plus, it’s perfect for a cozy night in or sharing with friends while binge-watching our favorite shows!

Ingredients

Cooked Chicken:
Rich in protein, it helps muscles recover and grow.

Chipotle in Adobo Sauce:
Imparts a smoky heat and is rich in antioxidants.

Monterey Jack Cheese:
Smooth, blends nicely, furnishes calcium and protein.

Cheddar Cheese:
A robust taste and an excellent supply of calcium and vitamin D.

Avocado:
Abundant in healthful lipids, fosters cardiovascular wellness.

Lime Juice:
Contains a high amount of vitamin C, which adds a zippy brightness.

Ingredient Quantities

• 2 cups cooked chicken, shredded
• 1 tablespoon chipotle in adobo sauce, chopped
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 8 flour tortillas (8-inch)
• 1 tablespoon olive oil or butter
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 1 lime, juiced
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions

1. In a mixing bowl, combine the shredded chicken and chopped chipotle in adobo sauce until the chicken is well-coated and the sauce is worked into the meat.

2. In a separate bowl, we blend Monterey Jack and Cheddar cheeses.

3. Preheat a non-stick skillet over medium heat and lightly cover the inside with olive oil or butter.

4. Put a tortilla on the skillet and lay down an even layer of the cheese mixture on one half of the tortilla.

5. In the container, add approximately 1/4 cup of the chipotle chicken mixture, and then layer on the shredded cheese.

6. Bend the tortilla in half to enclose the filling and press lightly.

7. Prepare for 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese melts. Do this with the rest of the tortillas and filling.

8. To make the avocado lime crema, take a small bowl and mash the avocado in it. Then, add the sour cream and lime juice, mixing well to combine. Stir in the salt and pepper for taste and finish by ensuring the mixture is smooth with no chunks of avocado remaining.

9. Cut each quesadilla into wedges and serve warm with the avocado lime crema on the side.

10. If you desire, you can garnish it with fresh cilantro.

Equipment Needed

1. Mixing bowl
2. Separate bowl
3. Non-stick skillet
4. Spatula
5. Measuring spoons
6. Measuring cups
7. Knife
8. Cutting board
9. Small bowl
10. Fork (for mashing)
11. Spoon

FAQ

• Can I use a different cheese blend?Yes, go ahead and use whatever cheese blend you love the most—Colby Jack, Pepper Jack, or anything else—for an extra kick.
• What’s a good substitute for chipotle in adobo sauce?If chipotle isn’t available, you can heat things up with smoked paprika or a dash of cayenne pepper.
• Can I grill the quesadillas instead of pan-frying?Certainly! Cooking them on the grill gives them a smoky flavor and a crispy texture.
• Is there a way to make this recipe vegetarian?Absolutely! You can swap the chicken for black beans or sautéed vegetables such as bell peppers and onions.
• How can I make the avocado lime crema spicier?For added heat, use a small amount of diced jalapeño or hot sauce in the crema.
• Can these quesadillas be made ahead of time?They can be prepped ahead of time and cooked in the moment. Store them in the fridge, covered tightly, to keep them from drying out.
• What’s the best way to store leftovers?Keep uneaten quesadillas in an airtight container in the fridge for 1 to 3 days. To reheat, use a skillet and the low setting on your stove.

Substitutions and Variations

Shredded rotisserie chicken or cooked turkey can take the place of cooked chicken in this recipe.
Smoked paprika or a pinch of cayenne pepper for heat can take the place of chipotle in adobo sauce.
If you want a less intense taste than that found in Monterey Jack cheese, use mozzarella cheese instead.
Colby cheese or a Mexican cheese blend can replace Cheddar cheese.
You can substitute corn tortillas for flour tortillas to create a gluten-free option.

Pro Tips

1. Warm Chicken and Cheese For enhanced flavor and melty texture, briefly heat the shredded chicken and mixed cheeses in the microwave or stovetop before assembling the quesadillas. It helps the cheese melt quickly and evenly when cooking.

2. Crispy Tortillas To achieve extra crispy tortillas, lightly brush or spray both sides with olive oil instead of just the skillet. This ensures an even crust when toasted.

3. Customizable Heat Level Adjust the amount of chipotle in adobo sauce according to taste preference. For mild heat, use less sauce or remove seeds from the chipotle peppers before chopping.

4. Avocado Lime Crema Consistency If the avocado lime crema is too thick, add in a teaspoon or more of water or milk gradually until you reach desired consistency. This bolsters easy dipping of the quesadillas.

5. Layering Technique When constructing the quesadillas, start with a thin layer of cheese beneath the chicken mixture. This acts as a glue to help the ingredients stick together, making it easier to flip.