Recipe: Chipotle Chicken Quesadilla


Want something quick and easy for dinner?

Being on the go all the time gets old pretty fast. And it surely makes you hungry. While sitting at my desk at work today doing nothing at all other than answer a handful of phone calls and write a few invoices, I was contemplating what I would have enough time to make when I got home. One of my best friends is coming home tomorrow and I have some errands to run before she comes back. Lucky for me, today was ABSOLUTELY DEAD at work, due to this holiday that it seems everyone has off except for me. What’s up with that, anyways?

Happy MLK Jr. day. I hope you’re all enjoying the extension of your weekend, and I’ll also add to that– I’m completely jealous. I have a dream that next year I get this holiday off work (hehe). Not fair. Hmph.

On the bright side, I did get to leave nearly an hour early 😀

I was looking at some recipes and decided a quesadilla would be the perfect solution for my lack of time today. Per usual, it’s spicy. I really hope you all become spicy food lovers soon, I’ll get you hooked if it’s the last thing I do. I think having a tolerance for spicy food is one of the most enjoyable things in the world. EVERYTHING spicy tastes delish. So you should just jump on the band wagon.

These are tasty, that’s for sure. 🙂

Chipotle Chicken Quesadilla
makes one quesadilla, takes 20 minutes

4 ounces of chicken
2 tablespoons of vegetable oil
1/2 teaspoon of cayenne pepper
1/2 teaspoon of chili powder
1/2 teaspoon of paprika
1/2 teaspoon of oregano
salt & pepper

1 teaspoon of vegetable oil
1/4 sliced white onion
1/4 sliced bell peppers
1/4 jalapeno, diced
8 ounces monterey jack cheese
1 burrito sized tortilla* (or gluten free tortillas)
sour cream

Add a tiny layer of oil to the bottom of a small skillet. Add your chicken and sprinkle with the seasonings. Sautee on medium heat, flipping the chicken after a several minutes. Once the chicken has been cooked all the way through, shred it.

In a second skillet, sautee 1 tablespoon of oil with the onions, bell peppers, jalapenos, salt & pepper just until the veggies are a bit transparent.

Spread a tortilla flat on a plate. Sprinkle a layer of cheese across half of it. Add the sauteed onions, peppers, and chicken, then sprinkle on some more cheese. Fold this in half. Place your quesadilla on a clean large skillet at medium heat. When cheese begins melting, flip it over (should just be a couple minutes). Once both sides are golden and the cheese is fully melted, this tasty dinner is ready to go! Top it off with some salsa, sour cream and cilantro.

Enjoy the simplicity 🙂

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