Cheesy Chipotle Chicken Quesadillas with Avocado Lime Crema
Easy to make and insanely flavorful chipotle chicken, sweet corn, and cheddar cheese tucked between two flour tortillas and grilled to golden, melty perfection. Top with the most delicious, creamy Avocado Lime Crema and lots of fresh garnishes!
Ingredients
Chipotle chicken
- 1 pound chicken breasts, thawed
- ⅓ cup chipotles in adobo sauce (about 2-3 peppers + sauce)
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon each oregano, cumin, paprika, sugar
- ½ teaspoon salt
- ½ cup chicken broth
- ¾ cup corn (frozen or canned)
Avocado lime crema
- 2 small avocados
- ¼ cup sour cream (or plain greek yogurt)
- ¼ cup lime juice
- ¼ cup fresh cilantro
- 4-5 pickled jalapeno slices
- 2 garlic cloves, minced
- ½ teaspoon salt
Quesadilla ingredients
- 8-12 flour tortillas
- 2-3 cups cheddar cheese, shredded
- olive oil or fyring oil
Optional garnishes
- shredded lettuce, fresh cilantro, pickled red onion (recipe in notes)
Instructions
Chipotle chicken
- Slow cooker: Add all ingredients except the corn to the slow cooker, cover and cook on high for about 2-3 hours or low for 3-4 hours, or until you can shred the chicken.Instant pot: Add all ingredients to the instant pot, seal and cook on high for 30 minutes. Quick release when it's done.Stovetop: Add all the ingredients plus an extra ½ cup of chicken broth to a skillet with tall sides, cover, and simmer over medium-low heat for 45-50 minutes, or until you can shred the chicken. If needed, add more chicken broth so that there's always liquid in the pan.
- Shred the chicken and return to slow cooker, instant pot or skillet. Mix in the corn.
Avocado lime crema
- Before you assemble the quesadillas, make the crema. Add all the ingredients to a blender and blend until smooth.
Make the quesadillas
- Heat a large fry pan over medium heat with a drizzle of oil. Once heated, lay one tortilla in the pan and top with about ¼ - ½ cup of the chicken and corn mixture, leaving behind the liquid. Sprinkle with about ½ cup cheese and cover with another tortilla. Cook for about 2-3 minutes or until golden, then carefully flip and cook another 2-3 minutes until golden and melty. Repeat with remaining ingredients.
- Serve warm with avocado lime crema and your favorite garnishes!
Notes
Quick pickled red onion: In a small saucepan combine: ½ cup white vinegar, ½ cup water, 1 tablespoon granulated sugar and 1 teaspoon salt. Bring to a simmer over medium heat to dissolve the salt and sugar. Thinly slice one red onion and place in a small bowl. Pour the vinegar mixture over the onion and let cool to room temperature (20-30 minutes) then enjoy. Store in the an air-tight container in the fridge for 2-3 weeks.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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