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- 2 cups cooked chicken, shredded - 1 tablespoon chipotle sauce - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 cup shredded cheese (cheddar or Monterey Jack) - 1/2 cup black beans, rinsed and drained - 1/2 cup corn kernels (fresh or frozen) - 4 large flour tortillas - 1/4 cup fresh cilantro, chopped - 1 avocado, sliced - Sour cream and salsa for serving - Cooking oil for frying Pair your quesadilla with fresh avocado slices. Sour cream and salsa add zest. You can also serve chips or a side salad for extra crunch. Enjoy your meal with a drink like iced tea or lemonade for a refreshing touch. {{ingredient_image_1}} To start, grab a large bowl. Add 2 cups of cooked, shredded chicken to the bowl. Then, pour in 1 tablespoon of chipotle sauce. This gives the chicken its spicy kick. Next, add 1 teaspoon of ground cumin and 1 teaspoon of garlic powder. Mix everything well. You want the chicken to be fully coated in the sauce and spices. Now, stir in 1/2 cup of black beans and 1/2 cup of corn. Don’t forget 1/4 cup of chopped fresh cilantro! Mix again until everything is even. Heat a skillet on medium heat. Add a small splash of cooking oil to it. Once hot, place one large flour tortilla in the skillet. Sprinkle half of your cheese over the tortilla. Use 1 cup of shredded cheese; cheddar or Monterey Jack both work well. Next, spread half of your chicken mixture over the cheese. Top it with the rest of the cheese. Fold the tortilla in half and cook it. After about 3-4 minutes, check the bottom. It should be golden brown and the cheese melted. Carefully flip the quesadilla. Cook the other side for another 3-4 minutes until it’s also golden. Once cooked, remove the quesadilla from the skillet. Let it cool for a minute before slicing it into wedges. Repeat the cooking steps with the remaining tortillas and chicken mixture. To serve, plate the wedges with slices of avocado, sour cream, and salsa on the side. For a nice touch, drizzle extra chipotle sauce over the quesadilla and add a sprinkle of cilantro. Enjoy your meal! To get that perfect crunch, use the right heat. Medium heat is key. If it’s too low, the quesadilla will be soft. If it’s too high, it can burn. Use enough cooking oil to coat the skillet. This helps the tortillas crisp up nicely. Flip the quesadilla gently to keep it intact. Wait until it turns golden brown on both sides. One common mistake is using cold tortillas. Always warm them up a bit first. This helps them fold easier and crisp up better. Avoid overstuffing your quesadilla. Too much filling can make it soggy. Watch the cooking time carefully. If you leave it too long, it can burn. Lastly, don’t skip the cheese. It binds everything together and adds great flavor. A good skillet is a must. A non-stick skillet works best for easy flipping. A spatula helps you turn the quesadilla without spilling the filling. You may also want to use a lid to cover the skillet. This helps melt the cheese faster. A sharp knife is great for cutting the quesadilla into wedges. If you have a quesadilla maker, that’s even better! Pro Tips Use Fresh Ingredients: Fresh cilantro and ripe avocados will enhance the flavors of your quesadilla, making it more vibrant and delicious. Customize Your Spice Level: Adjust the amount of chipotle sauce based on your heat preference. Start with less and add more if you like it spicier. Perfectly Crispy Quesadillas: Make sure your skillet is hot enough before adding the quesadilla. This ensures a crispy outer layer while keeping the cheese perfectly melted. Serving Suggestions: Pair your quesadillas with a refreshing side salad or guacamole for a complete meal that balances flavors and textures. {{image_2}} You can easily make a vegetarian version of this quesadilla. Replace the chicken with sautéed mushrooms or grilled zucchini. Black beans and corn still work great for protein and flavor. For a vegan option, swap out cheese with dairy-free cheese. You can also add avocado for creaminess. Want to make this dish a bit healthier? Use whole wheat tortillas instead of white flour ones. You can also cut back on cheese. Try using low-fat cheese or even skip it entirely. Adding more veggies like spinach or bell peppers boosts fiber and nutrients without adding many calories. To kick up the flavor, add some spices. A pinch of smoked paprika or cayenne pepper gives a nice kick. For a fresh taste, try adding diced tomatoes or pickled jalapeños. You can even drizzle lime juice on top before serving for a zesty finish. To keep your quesadilla crunch fresh, store the leftovers in an airtight container. Place pieces in a single layer if possible. This helps to keep the quesadilla's crunch. You can store them in the fridge for up to three days. If you have a lot, consider wrapping them in foil first. For the best taste, reheat your quesadillas in a skillet. Heat the skillet over medium heat. Add a tiny bit of cooking oil to help crisp them up. Place the quesadilla in the skillet and heat for about three minutes on each side. This keeps them crunchy and melty inside. You can also use an oven if you want to reheat more at once. Set it to 350°F (175°C) and heat for about 10-15 minutes. Yes, you can freeze quesadillas! Wrap each one tightly in plastic wrap or foil. Place the wrapped quesadillas in a freezer bag to keep out air. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. This way, you'll always have a tasty meal ready to go! A Chipotle Chicken Quesadilla Crunch is a tasty dish made with chicken, cheese, and spices. You use flour tortillas to hold the filling. The chipotle sauce gives it a smoky, spicy kick. It’s crispy on the outside and cheesy on the inside. You can serve it with avocado, sour cream, and salsa for extra flavor. Yes, you can make quesadillas ahead of time. Prepare the filling and store it in the fridge. When you're ready to eat, just assemble and cook the quesadillas. This saves time and makes it easy for busy days. You can also cook them fully and warm them later in the oven. Just make sure to keep them wrapped to stay moist. You can customize your quesadilla in many ways. Swap chicken for beef, shrimp, or tofu. Add vegetables like bell peppers, onions, or mushrooms for extra crunch. Try different cheeses, too! Pepper jack adds heat, while mozzarella gives a nice stretch. You can even play with spices, like adding more chipotle or some taco seasoning. The choices are endless! You now know how to make a Chipotle Chicken Quesadilla Crunch. We covered main and optional ingredients, plus the best sides to serve with it. I shared step-by-step cooking tips and tricks for achieving the perfect crunch. Don’t forget the tasty variations, storage tips, and answers to common questions. Enjoying this dish is easy and fun. Make it your own with different flavors and fillings. Now it's your turn to get cooking!

Chipotle Chicken Quesadilla Crunch

A delicious and spicy quesadilla filled with shredded chicken, cheese, and black beans, perfect for a quick meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 tablespoon chipotle sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or frozen)
  • 4 large flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1 whole avocado, sliced
  • to taste none sour cream
  • to taste none salsa
  • to taste none cooking oil for frying

Instructions
 

  • In a large bowl, combine the shredded chicken, chipotle sauce, cumin, and garlic powder. Mix until the chicken is well coated with the sauce and spices.
  • Stir in the black beans, corn, and chopped cilantro into the chicken mixture until evenly combined.
  • Heat a skillet over medium heat and add a small amount of cooking oil.
  • Place one tortilla in the skillet. Sprinkle half of the cheese evenly over the tortilla.
  • Spread half of the chicken mixture over the cheese, then sprinkle the remaining cheese on top.
  • Fold the tortilla in half and cook until the bottom is golden brown and the cheese has melted, about 3-4 minutes.
  • Carefully flip the quesadilla and cook the other side until golden brown, about another 3-4 minutes.
  • Remove from the skillet and let it cool for a minute before slicing into wedges.
  • Repeat the steps with the remaining tortillas and filling mixture.
  • Serve warm with avocado slices, sour cream, and salsa on the side.

Notes

Arrange the quesadilla wedges on a large plate, drizzling with extra chipotle sauce, and add a garnish of cilantro and lime wedges for a fresh touch.
Keyword chicken, dinner, easy, quesadilla, spicy