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–+ servings

Hot Honey Chicken Quesadillas with Sweet Corn and Peppers

Crispy hot honey chicken quesadillas with chipotle chicken, sweet corn, peppers, and gooey cheese. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 551
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup shredded cooked chicken
  • 1/2 teaspoon chipotle chile powder
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1/2 teaspoon granulated garlic
  • kosher salt and freshly cracked black pepper to taste
  • 1 tablespoon honey
  • 1/2 cup fresh corn kernels
  • 1/2 cup thinly sliced mini sweet peppers
  • 4 flour tortillas 8-inch
  • 6 ounces sharp cheddar cheese, shredded
  • 3 ounces Monterey Jack cheese, shredded
  • pickled red onions for serving
  • crumbled cotija cheese for serving
  • shredded lettuce for serving
  • fresh cilantro leaves for serving
  • salsa ranch dressing for serving
  • 1 tablespoon olive oil or unsalted butter

Method
 

  1. In a mixing bowl, stir together the shredded chicken, chipotle chile powder, chopped chipotles in adobo, granulated garlic, a generous pinch of salt and pepper, and the honey. Taste and adjust the heat to your liking, keeping in mind the chipotles bring the spicy kick.
  2. Warm the olive oil or butter in a large skillet over medium-low heat. Build each quesadilla by scattering a layer of cheddar and Monterey Jack over one tortilla, spooning on some of the chicken mixture, adding fresh corn and sweet peppers, then finishing with another layer of cheese. Place a second tortilla on top.
  3. Cook the quesadilla in the skillet, turning once, until both sides are deeply golden and crisp and the cheese has melted. Move it to a cutting board, rest briefly, then slice into wedges. Serve with shredded lettuce, pickled onions, salsa ranch, and any other toppings you enjoy.

Nutrition

Calories: 551kcalCarbohydrates: 35gProtein: 29gFat: 31gSaturated Fat: 15gCholesterol: 86mgSodium: 750mgFiber: 2gSugar: 6g

Notes

Use rotisserie or leftover roasted chicken to keep prep fast; if starting with raw chicken, cook and shred it first.
For a milder quesadilla, scrape the seeds from the chipotles in adobo or use just 1 teaspoon of the adobo sauce.
Keep the skillet at medium-low so the tortillas get crisp and golden before the cheese fully melts.
Assemble the quesadillas up to a few hours ahead, cover, and refrigerate; cook them straight from the fridge.
Let each quesadilla rest for 1 to 2 minutes before slicing so the filling stays put.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a dry skillet or a 350°F oven.
Serve with salsa ranch, pickled onions, shredded lettuce, cilantro, or sliced avocado on the side.

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