Crispy Chipotle Chicken Quesadillas 🌮
Chicken quesadillas are one of my family's favorite meals. Lunch, dinner, midnight snack. Whatever you desire.
I started this one outside on the griddle, praying it would not rain. It rained. So we finished inside. That is Florida. You can make these on an outdoor griddle or right on the stove.
The chipotle does double duty
One can of chipotle peppers in adobo flavors the whole meal. A little goes on the chicken thighs with garlic herb seasoning, all purpose, cumin, smoked paprika, oil and lime. They sit about 30 minutes while you make the sauce.
The sauce is sour cream, mayo, most of a chipotle pepper, adobo, taco seasoning, lime and a touch of sweetness. I did not have honey, so I used maple syrup. Either one works. Blend it and taste it. You are going to want to put it on everything.
Cheese on both sides
The thighs go on the hot griddle until they are golden and hit 165°F, and the peppers, onions and a few jalapeños cook right next to them with taco seasoning. Let the chicken rest, then chop it small.
Cheese goes down first, then chicken and peppers, then more cheese, so it melts on both sides and glues the whole thing together. Fold it, press it, and give it a few minutes per side until it is crispy. Keep the sauce on the side so the tortilla stays crunchy.
Crispy Chipotle Chicken Quesadillas
Chipotle marinated chicken thighs, peppers and onions and two cheeses in crispy tortillas, with a creamy chipotle dipping sauce.
Chipotle Chicken
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp salt free garlic and herb seasoning
- 1/2 tsp all purpose seasoning
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 chipotle pepper in adobo, finely chopped
- 1 tsp adobo sauce
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
Peppers and Onions
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1/2 jalapeño, seeded and sliced
- 1 tbsp olive oil
- 1/2 tsp taco seasoning
Creamy Chipotle Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp adobo sauce
- 1/4 chipotle pepper
- 1/4 tsp taco seasoning
- 1 tsp fresh lime juice
- 1/2 tsp maple syrup or honey
Quesadillas
- 4 large flour tortillas
- 1 cup shredded Monterey Jack
- 1 cup shredded cheddar
- Oil for cooking
- Fresh cilantro, optional
Instructions
- Mix the chicken seasonings, chipotle, adobo, oil and lime. Coat the thighs and refrigerate 20 to 30 minutes.
- Blend all the sauce ingredients until smooth. Refrigerate until serving.
- Cook the peppers and onion in oil over medium high heat 5 to 7 minutes. Add the jalapeño and taco seasoning toward the end.
- Cook the chicken on an oiled griddle or skillet over medium heat 5 to 7 minutes per side, until 165°F. Rest 5 minutes, then chop.
- Cheese on half of each tortilla, then chicken and peppers, then more cheese. Fold closed.
- Cook on a lightly oiled griddle over medium heat 2 to 3 minutes per side until golden and the cheese melts.
- Slice into wedges and serve with the sauce and cilantro.
Notes
Adjust the chipotle to your heat level.
Taste before adding salt. The seasonings and adobo already bring plenty.
I cooked 8 thighs in the video for a bigger batch. These amounts are for 1 1/2 lbs.
Recipe by Toni Jefferson · Rooted In J's
© 2026 Rooted in J's LLC. All rights reserved.
Please link back to this page instead of reposting the full recipe.
Grow the peppers, not just buy them
Bell peppers, jalapeños, onions and cilantro all grow in Florida. The free plant guide is 61 pages of what to plant and the month to put it in the ground.
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Would you make these outside on the griddle or inside on a skillet? Tell me.
Toni