Honey chipotle chicken quesadillas blend sweet honey with smoky chipotle-spiked chicken, shredded quesadilla cheese, and optional pickled red onions. They're cooked in a dry skillet and covered, allowing the cheese to melt evenly and resulting in melty insides and crisp edges.
Serve them with Chipotle aioli for dipping, turning them into a quick Tex-Mex snack, party appetizer, or fuss-free weeknight dinner.
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Recipe at a Glance
- Ready In: 25 minutes
- Equipment: Large nonstick skilleet with lid
- Ingredients: 8-inch flour tortillas, quesadilla cheese, shredded honey chipotle chicken, pickled red onions, Chipotle aioli
- Makes: 4 quesadillas
- Difficulty: Easy
- Leftover Friendly: Yes - reheat at 350°F until heated through
Ingredients and Substitutions
- 8‑inch flour tortillas: The soft taco size is perfect for folding these quesadillas in half. Corn tortillas can be used, but they benefit from brushing with oil and may be more fragile.
- Quesadilla Cheese: A Mexican-style melting cheese (sometimes labeled "quesadilla" or "asadero") melts beautifully and has a mild, slightly tangy flavor. Monterey Jack or Colby Jack are fine substitutes if quesadilla cheese isn't available.
- Shredded Honey Chipotle Chicken - This recipe requires approximately 1 cup of cooked, shredded Honey Chipotle Chicken. This was leftover from the Honey Chipotle Sliders that I made the other day. A store‑bought rotisserie chicken or leftover grilled or roasted chicken can also be used.
- Pickled Red Onions: These are optional, but add brightness and crunch to balance the rich, cheesy filling. They're super simple to make. However, if you're short on time, quick‑pickled onions or store‑bought pickled jalapeños are great substitutes.
- Chipotle Aioli: I used store-bought, but you can make your own smoky dipping sauce with a simple mix of mayonnaise, chipotle in adobo sauce, and lime juice.
Step-by-Step Instructions for Honey Chipotle Quesadillas
- Preheat Skillet: Place a large nonstick skillet over medium-low heat. There's no need for oil or butter. The cheese and fillings are rich enough, and toasting a tortilla in a dry skillet adds a pleasant smoky taste.
- Layer the Filling: Sprinkle a thin layer of shredded cheese over half of the tortilla, leaving a ½‑inch border around the edge. Spoon about ¼ cup of the chipotle honey chicken over the cheese, spreading it evenly. Top the chicken with a thin layer of the cheese and about a tablespoon of drained pickled red onions if using. Finally, zigzag between ½ teaspoon and 1 teaspoon of Chipotle Aioli over the filling.
- Fold and Cook: Fold the empty half of the tortilla over the filling to form a half‑moon and transfer to the preheated skillet. Cover the skillet with a lid. Cook the quesadilla on both sides for 1-2 minutes per side over medium-low heat, until the cheese starts to melt and the bottom begins to brown
- Rest and Slice: Transfer the cooked quesadilla to a cutting board and let it rest for a minute. Slice the quesadilla in half, revealing the melty filling. Repeat with the remaining tortillas and filling.
Serve the quesadillas warm with chipotle aioli for dipping with optional garnishes such as shredded lettuce, cilantro, cotija cheese, chips, and salsa.
Sweet, smoky, and undeniably cheesy, these honey chipotle chicken quesadillas are destined to become a weeknight staple. They come together quickly, yet they're special enough for entertaining. Be prepared for them to fly off the plate. Yum!
Frequently Asked Questions
Chipotle peppers are ripe jalapeños that have been dried and smoked; when canned, they're packed in a smoky, spicy tomato sauce.
I used shredded quesadilla cheese in this batch of Honey Chipotle Chicken quesadillas because that's what I had on hand. However, in the past, I've used Monterey Jack cheese, which is easier to shred and just as good. I would, however, avoid pre-shredded cheese, which contains additives that inhibit the melting.
Absolutely. Use a large griddle to cook several quesadillas at once. Keep the cooked quesadillas warm in a 200°F oven while you finish the rest.
Recipe Tips and Tricks
- Covering both sides of the filling with cheese helps the quesadilla stick together and melt beautifully.
- Many recipes call for using butter, oil, or nonstick spray in the pan to cook the quesadilla. However, I've found that there's really no need for oil or butter. In fact, the oil or butter causes the tortilla to brown more quickly, often resulting in underdone filling.
- You might think it odd to cover the pan while the quesadilla is cooking. However, this enhances the heating of the filling and the melting of the cheese. In addition, toasting a tortilla in a dry skillet adds a pleasant smoky flavor.
- Leftover cooked quesadillas can be stored in an airtight container in the refrigerator for up to three days. Reheat them in a nonstick skillet over medium heat until crisp again or warm them, wrapped in foil, in a 350°F oven. Cooked quesadillas also freeze well for up to three months; thaw in the refrigerator and reheat in the oven until hot.
Other Quesadilla-Style Recipes
Quesadillas are quick and easy to make and are delicious. Here are some ideas.
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Easy Honey Chipotle Chicken Quesadillas
Equipment
- Large nonstick skilleet
Ingredients
- 4 8-inch flour tortillas
- 1 ½ cups (6 ounces) shredded quesadilla cheese (See Tip 1)
- 1 cup shredded Honey Chipotle Chicken (See Tip 2)
- ¼ cup pickled red onions (See Tip 3)
- 1 Tablespoon Chipotle Aiolo
Instructions
- Preheat a large dry nonskillet over medium-low heat.
- Lay an 8-inch flour tortilla on an even surface. Layer the filling on half of the tortilla, leaving a 1-inch border as follows: 2 to 3 tablespoons of shredded cheese, ¼ cup of shredded chicken, 2 to 3 tablespoons of shredded cheese, 1 tablespoon of pickled red onions, and ½ to 1 teaspoon of Chipotle Aioli
- Fold the tortilla in half to form a half-moon.
- Place in the preheated skillet over medum-low heat, and cover with the pan lid. Cook for 1 to 2 minutes or until the bottom is golden brown. Flip and cook the other side, covered for 1 to 2 minutes or until golden brown.
- Transfer the cooked quesadilla to a cutting board. Let rest for 1 minute, and then cut in half. Repeat with the remaining tortillas and ingredients.
- Yield: 4 Honey Chipotle Chicken Quesadillas
Video
Tips/Notes
- May use Monterey Jack, Colby Jack, or Pepper Jack cheese as a substitute for the quesadilla cheese.
- I used leftover chicken from the Honey Chipotle Chicken Sliders. You can also use rotisserie chicken or leftover grilled chicken.
- Pickled red onions add a subtle, crunchy flavor and are super easy to make.
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