Sweet and Spicy Chipotle Quesadillas

Sweet and Spicy Chipotle Quesadillas


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The chipotle in this quesadilla adds intense flavor and the honey adds a sweetness that really compliments the spicy. Substitute chicken for beef and add more or less cheese as desired.

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Time needed

30 min cooking

Serving Size / Yield

6 servings


  • 3 Tbs. oil
  • 1 large red onion, chopped
  • 4 cloves garlic, minced
  • 1/3 C. chipotle peppers in adobo sauce, minced
  • 4 tomatoes, seeded and diced
  • 3 scallions, sliced thin
  • 2 Tbs. honey
  • 2 1/2 C. chicken, cooked and shredded
  • 1 tsp. salt
  • 1/2 C. cilantro, chopped
  • 6 (10-in.) flour tortillas
  • 4 C. shredded sharp Cheddar cheese
  • sour cream, for serving
  • lime wedges, for serving

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In a large skillet, heat the oil and add the onions. Saute for 5 minutes. Add the garlic and cook for 1 additional minute. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture has thickened, about 20 minutes. Stir in the scallions, honey, chicken, salt, and cilantro. Keep warm.

In another skillet, lightly spray it and heat over medium heat. Heat a tortilla in the pan until hot but not crisp. Flip the tortilla and sprinkle 2/3 C. cheese evenly over the top. Spread 2/3 C. chicken mixture over half the tortilla. When the cheese is mostly melted, fold the half of the tortilla without chicken over the other. Cook until the tortilla is crisp and golden, a few minutes on each side. Repeat with the remaining tortillas.

Serve with sour cream and lime wedges.

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