Chipotle Chicken Quesadillas

5/4/2015, 12:25 p.m.



  • 3 tablespoons olive oil
  • ½ red bell pepper, cut into thin strips
  • ½ large onion, thinly sliced
  • ½ cup frozen corn
  • 1 ½ 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) flour tortillas
  • 6 tablespoons Salsa


  1. 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.