Honey Chipotle Chicken Quesadillas

Name: Honey Chipotle Chicken Quesadillas
Cook time: 35 min
Total time: 35 min
Ingredients: 0.3 lb Chicken Thigh, skinless, boneless; 1/4 tsp Salt; 1/4 Garlic Clove, finely minced; 1/2 tbsp Honey; 3/4 tbsp Cholula Chipotle Hot Sauce; 1/8 cups Mexican Crema; 1/8 lime of Lime Juice; 1/4 tsp Salt; 1/4 tsp Garlic Powder; 1/2 tbsp Cholula Original Hot Sauce; 1/2 tbsp Oil; 2 Flour Tortillas; 1/2 cups Oaxaca Cheese; 1/8 cups Red Onion, diced; 1/16 cups Cilantro, fresh

These quesadillas are packed with smoky-sweet chicken, gooey Oaxaca cheese, and a bright, tangy crema for dipping. The chicken gets marinated in honey, lime, garlic, and chipotle hot sauce, then seared until charred and juicy before being tucked into crisp, golden tortillas with red onion and cilantro. A quick crema sauce on the side balances the heat and richness perfectly.

These quesadillas are packed with smoky-sweet chicken, gooey Oaxaca cheese, and a bright, tangy crema for dipping. The chicken get... Show more

By Zach 👨🏻‍🍳 · Original recipe

Health Grade

D · Occasional

Time

35 min

Price

3,58 €

Calories

1121 kcal

high protein

low sugar

comfort food

mexican

Method

Prep the aromatics

Peel and finely mince the Garlic Clove. Dice the Red Onion into small pieces so it softens quickly in the quesadillas. Rinse and dry the Cilantro, then roughly chop the leaves and tender stems.

Marinate the chicken

In a large bowl, combine the Chicken Thighs with Salt, the minced garlic, Honey, Cholula Chipotle Hot Sauce, and Lime Juice. Mix thoroughly so every piece is glossy and evenly coated, then let the chicken sit while you make the crema sauce.

Whisk the crema sauce

In a small bowl or squeeze bottle, whisk together the Mexican Crema, a little more lime juice, salt, Garlic Powder, and Cholula Original Hot Sauce until smooth and pourable. Set the sauce aside for serving.

Heat the skillet

Set a large skillet over medium-high heat and add a thin layer of Oil. Let the pan heat until the oil looks loose and shimmery; that tells you the chicken will sear instead of steam.

Cook the chicken

Lay the marinated chicken thighs in the hot skillet in a single layer. Cook for 4 minutes, then flip and cook for 4 more minutes, until the outside is well browned and the chicken is cooked through. Transfer the chicken to a cutting board, leaving any juices in the skillet.

Rest and chop

Let the chicken rest for 5 minutes so the juices settle, then slice or dice it into bite-size pieces. Carefully pour the juices left in the skillet into a small bowl and stir in a small splash of oil to make a quick basting mixture for the tortillas.

Assemble the quesadillas

Reduce the skillet to medium heat. Place one Flour Tortilla in the pan and lightly brush or spoon a little of the chicken-juice mixture over the surface. Scatter on a layer of Oaxaca Cheese, then add some chopped chicken, diced red onion, and chopped cilantro. Fold the tortilla in half and press lightly to help the filling hold together.

Crisp and serve

Cook each folded quesadilla for 2 to 3 minutes on the first side, then flip and cook 2 to 3 minutes more, until the tortilla is crisp and golden and the cheese has fully melted. Repeat with the remaining tortillas and filling. Cut the quesadillas into wedges and serve right away with the crema sauce for dipping.