Chipotle Chicken Quesadillas

Yesterday, I took the kids over to a friends house for an ice-cream playdate. Since we were gone until early evening, my hubby came home from work and started making dinner. Amazing guy huh?? As soon as I walked in the door, the spices from dinner literally put me into a coughing fit. It smelled delicious, but strong hehe. When dinner was ready and we all sat down, we all started eating and quickly realized that too much Cayenne Pepper was used. It gave us a good laugh since the kids started gulping down their milk SO fast and refusing to eat their quesadilla. The hubby and I decided to push through and eat some more and wow, lets just say that we only ate half the quesadilla and drank about 5 glasses of water haha. They had amazing flavor, just WAY too much Cayenne Pepper. I have adjusted the recipe so this wont happen to you all. Like I mentioned, these are SO yummy, and without all the spice, they will be amazing!! Note to self, careful with Cayenne Pepper, lol!!

1 tbsp olive oil
1 onion, sliced
2 chicken breasts, sliced
1/2 tsp Cayenne Pepper
2 tsp Paprika
2 cups Mexican Blend Cheese, shredded
4 flour tortillas
1/3 cup mayonnaise
1 tbsp olive oil
1 tbsp vinegar
1 Chipotle in Adobo sauce
In a large pan, heat olive oil until warm. Add in the onion and cook until tender, about 5 minutes. Remove and set aside. 
Slice chicken breasts and sprinkle with cayenne pepper, paprika, salt, and pepper. Add seasoned chicken to pan and cook until no longer pink, cooked through. Remove from heat and chop into smaller pieces if desired.
To assemble quesadilla, add chicken, onions, and cheese to a tortilla. Fold in half and cook about 3 minutes on each side, or until cheese has melted.
For the chipotle sauce, add together the mayonnaise, olive oil, vinegar, and chipotle. Refrigerate at least 10 minutes.
Serve sauce on top of quesadilla, or on the side.

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