I really like the adobo sauce that comes in cans of chipotles in adobo, although I’ve possibly only actually used it once or twice since this chipotle and cheese pull-apart bread from 2011. I was looking for a lazy meal to use up some cheese in the fridge recently, though, and had bought a can of chipotles a while before, so this idea worked out deliciously!

Making quesadillas isn’t exactly super complex, but this was a tasty version I enjoyed, and found worth sharing!

Ingredients:

• 4 chicken tenders, sliced to roughly 1/2″ thickness
• 1 can chipotles in adobo
• 4 flour tortillas
• shredded cheese (a Mexican blend would be good, I used a combo of cheddar and mozzarella)
• sour cream for serving, if desired

If you have time, the easiest way to slice chicken thin is to let some frozen chicken half-thaw, so it’s still firm and will stand up to cutting.

Stir the sliced chicken and the can of chipotles in adobo together in a small bowl, and let sit around an hour (or until the chicken has fully thawed).

Chop the peppers, if you intend to eat them, or take them out now if you don’t want spicy quesadillas. If you’re not going to eat them, you don’t want to cook them, because cooking chipotles can make you cough a ton. Cook on the stove until the chicken is cooked all the way through.

Lightly grease a pan different pan (or clean and dry the first pan), and heat over medium-low heat. (Lower heat gives the cheese time to melt before the tortillas get a chance to burn!) Add a tortilla, and spread a big handful of cheese over it. Add half the cooked chicken, then cover with more chicken and a second tortilla.

Put a lid on the pan (to help the whole thing get warm, letting the cheese melt), and cook several minutes until the bottom tortilla has lightly browned on the bottom, then flip and cook until the second tortilla has browned as well.

Remove from the pan, cook the second half of the ingredients, then slice and serve while still warm.

I was quite pleased with these, and will probably make them again!

Chipotle Chicken Quesadillas

• 4 chicken tenders, sliced to 1/2″ thickness
• 1 can chipotles in adobo
• 4 flour tortillas
• shredded cheese
• sour cream for serving, if desired

If you have time, the easiest way to slice chicken thin is to let some frozen chicken half-thaw, so it’s still firm and will stand up to cutting.

Stir the sliced chicken and the can of chipotles in adobo together in a small bowl, and let sit around an hour (or until the chicken has fully thawed). Discard peppers if you don’t want spicy quesadillas, or chop if you intend to eat them, then cook in a pan on the stove over medium heat until the chicken until cooked through.

Lightly grease a pan different pan, and heat over medium-low heat. Add a tortilla, and spread a big handful of cheese over it. Add half the cooked chicken, then cover with more chicken and a second tortilla. Put a lid on the pan, and cook several minutes until the bottom tortilla has lightly browned on the bottom, then flip and cook until the second tortilla has browned as well. Remove from the pan, cook the second half of the ingredients, then slice and serve while still warm.