These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce. Crisp tortillas filled with gooey melted cheddar and shredded chicken in a sweet and smoky chipotle sauce — these are chipotle kids meal best quesadillas! The recipe is adapted from the website of Curtis Stone, one of my favorite chefs and cookbook authors.
What gives these quesadillas such distinctive flavor is the canned chipotle peppers in adobo sauce. You can find them in the Latin section of most supermarkets. The recipe calls for six peppers, seeds and all. I know that might seem like a lot, but the quesadillas aren’t all that spicy. However, if you’re making them for young children you might want to cut back a bit.
Begin by cooking the red onions and garlic in olive oil. Add the diced tomatoes and minced chipotle peppers. And cook until the liquid is gone and the mixture is thickened. Stir in the shredded chicken, salt, honey, green onions and cilantro. Keep the filling warm while you prepare the quesadillas. Note: the chicken mixture can be made up to two days ahead of time.
Heat a flour tortilla on a griddle or in a sauté pan. Cover the entire tortilla with cheese and spread the filling over one side. When the cheese is mostly melted, fold the tortilla over the filling into a half-moon shape. Cook until crisp and golden, a few minutes per side. Serve immediately with sour cream and lime wedges, if desired. To see the original recipe by Curtis Stone, click here.