Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Chicken Mushroom Tart
Garlic Chicken and Vegetable Pot Pie
Chipotle Chicken Quesadilla
Add to Calendar
Add as Favorite
 
 
 
 
 
50 minutes
6 servings
Adjust servings
dairy-free
(?)
Has dairy from:
mexican blend cheese
gluten-free
(?)
Has gluten from:
flour tortilla
mexican blend cheese
kid friendly
has meat
(?)
Has meat from:
rotisserie chicken
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
rotisserie chicken
mexican blend cheese
vegetarian
(?)
Not vegetarian due to:
rotisserie chicken
pescetarian
(?)
Not pescetarian due to:
rotisserie chicken
paleo
(?)
Not paleo due to:
flour tortilla
mexican blend cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
tbsp
any high heat oil will work.
 
1
whole
diced.
 
3
cloves
minced.
 
1
can
 
1
tbsp
 
2
cups
 
4
whole
sliced.
 
1/2
cups
roughly chopped.
 
6
whole
10-inch.
 
3
cups
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
In a large pan over medium heat, heat the oil and cook the onion until soft and tender, about 5 minutes.
2.
Add the garlic and cook for another minute or so until fragrant. Add the chipotle pepper and the diced tomatoes with their liquid.
3.
Stir frequently and cook until the sauce thickens and the liquid has mostly evaporated, about 20 minutes.
4.
Stir in the chicken, green onions, and cilantro. Reduce heat to low just to keep mixture warm.
5.
Heat a clean grill or grill pan on medium heat. (Putting a touch of oil in the pan makes the tortilla extra crispy, but it's not necessary and is a matter of preference).
6.
Place tortilla on hot grill, cover with a layer of cheese, and then spread some of the chicken chipotle mixture over half.
7.
Once the cheese has melted, fold the tortilla over to make your quesadilla. Repeat with remaining tortillas.
8.
Allow them to rest for a couple minutes before slicing to ensure everything doesn't ooze out.
9.
Serve with fresh lime slices, sour cream, avocado slices, and/or extra cilantro.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free tortilla for flour tortilla.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 379
Protein 19.8 g
Carbohydrates 55.5 g
Iron 0.53 mg
Fiber 8.16 g
Calcium 22.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.