Krolls Korner - 1 chipotle chicken quesadilla cut in half and stacked on top of each other topped with sour cream and guacamole - 2

I know what you’re thinking…a quesadilla doesn’t even need a recipe, but THESE chipotle chicken quesadillas are going to change your mind.

When crispy, golden brown, stuffed flour tortillas are bound with gooey cheese, shredded chicken, and rice you can’t really go wrong.

They are easy to make, and they outshine most quesadillas I’ve ordered out at restaurants.

If you’re in the mood for other Mexican-inspired recipes check out my Southwest Chicken Rice Bowls , Green Chicken Enchilada Soup , and Spicy Vegetarian Stuffed Peppers !

Let’s talk about these chipotle chicken quesadillas…

  • The chicken is baked in the oven (easy!)
  • The long-grain rice quickly cooks while the chicken is cooking in the oven.
  • Easily shred the cooked chicken in a Kitchen Aid Mixer (life-changing hack!)
  • The chipotle pepper adobo sauce and all seasonings are cooked with the chicken.
  • Leftovers can be quickly reheated in the oven for snacks.
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Ingredient Notes

Scroll down to the recipe card for the full list of ingredients and measurements.

  • U.S.-grown long grain white rice: Long grain white rice has a firm, fluffy texture due to its higher amylose content. It works exceptionally well in pilafs, stir-fries, and soups, and accounts for more than 70% of the rice grown in the United States. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Plus, rice is gluten-free and the least allergenic of all grains!
  • Chicken breasts : Use boneless, skinless chicken breasts as I have found that they shred easily. You can also use boneless, skinless chicken thighs to add more flavor to your quesadilla as another option.
  • Chipotle seasoning: This chipotle seasoning goes well with most meats, but we especially love it on chicken. It’s made up of: chipotle chili powder, cumin, smoked paprika, onion powder, ancho chili powder, crushed garlic, salt, pepper
  • Adobo sauce and adobo chili peppers : The adobo chili peppers add a smokey, fiery heat to the Adobo Sauce, which makes it a fantastic flavor in so many traditional Mexican and Tex-Mex recipes.
  • Corn: The corn adds a slightly crisp counterpoint to the rich, creamy cheese.
  • Black beans : I like using black beans because they are a nutritional powerhouse, but you can substitute pinto beans for a creamier texture.
  • Tortillas : Flour tortillas are pliable and soft with a sweet flavor that compliments the heat of the fiery spices. I used a 10-inch tortilla but whatever size tortilla you have, just adjust your amount of filling for each quesadilla appropriately.
  • Cheese : I used cheddar cheese in my quesadillas, but for a more traditional flavor pick up Mexican cheese like Oaxaca or Chihuahua. Another option would be Monterey Jack or Pepper Jack for extra spice.
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Step by Step Directions

You’ll nestle the chicken breasts in a Dutch oven with a homemade chipotle seasoning that has a wonderfully smoky and peppery taste.

We love using the Dutch oven to cook the chicken breasts because it only takes 30-35 minutes and by cooking the chicken at a lower heat with chicken broth and the lid on, it helps to create tender, moist chicken that makes it so easy to pull apart.

Be sure to scroll down to the recipe card for the full recipe instructions.

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  1. Make the chicken, shred it and then put it back into its juices.
  2. Rinse the rice: add the rice to a fine mesh strainer or sieve and rinse until the water becomes clear.
  3. Cook the U.S.-grown long grain rice: Follow the package directions or use this easy stovetop method: Combine 1 cup long grain rice with 2 cups water and a dash of salt in a small saucepan . Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Allow the pot to sit, undisturbed, for another 10 minutes. Fluff with fork and set aside.
  4. Assemble the quesadillas: Divide shredded cheese on one half of a flour tortilla. Add the white rice on top, shredded chicken, corn, black beans, and an additional sprinkle of cheese. Fold the tortillas half over.
  5. Melt ½ Tbsp. butter in a skillet over medium-high heat. Carefully transfer the quesadillas to the hot pan and cook until golden brown underneath, about 3 minutes. Flip and cook on the second side until golden.
  6. Remove from the pan. Slice and enjoy with your favorite quesadilla toppings.
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Expert Tips

  • Use different cheese. For a more traditional flavor add Mexican cheese like Oaxaca or Chihuahua.
  • Once the chicken is cooked I use my kitchen aid mixer to shred the chicken. It’s a quick alternative to pulling it apart, and you don’t have to let the chicken cool off before shredding.
  • Tortillas can burn easily, so make sure you keep the temperature on medium heat when frying up the quesadilla.
  • Filling the chipotle chicken quesadilla: The best way to fill the tortilla is to spread the chicken and cheese mixtures over half of a single tortilla. Once that is done, then top off the filling with more cheese and fold the other half of the tortilla over the top . Also, leave just a little boarder around the edges so that the filling doesn’t ooze out.
  • I like using a pizza wheel to cut the quesadilla. Just slide it onto a cutting board and cut away!
  • This recipe makes a lot of leftover chicken. It can be used in a variety of other recipes like tacos, burritos, chicken and rice burrito bowls, taco salad and chicken tortilla soup . These are just a few recipe ideas as your options are endless.
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More Recipes You’ll Love

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Chicken and Sausage Gumbo

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Mediterranean Chicken and Rice

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chipotle chicken quesadilla cut in half and stacked on top of each other topped with sour cream and guacamole - 10

Chipotle Chicken Quesadillas with Rice

Ingredients

  • 1 cup U.S.-grown long grain white rice
  • 3 boneless, skinless chicken breasts (~1 1/2 lb.)

Chicken seasoning

  • 2 cups chicken stock
  • 1 Tbsp. chipotle chili powder
  • 1/2 Tbsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. Ancho chili powder
  • 2 Tbsp. adobo sauce and 1 adobo pepper
  • 5 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • 1/4 tsp. black pepper

For the quesadillas

  • 8 burrito size flour tortillas (10-inch)
  • 2-3 cups cheddar cheese, shredded
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup yellow corn, drained and rinsed
  • 1/2 tbsp butter
  • Garnish ideas: avocado, guacamole, salsa, hot sauce, sour cream
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Instructions

  • Preheat the oven to 350°F. Place the chicken breasts in a Dutch oven and pour broth in. Add in all the seasonings and gently stir. Bake in the oven for 30-40 minutes or until the chicken reaches an internal temperature of 165°F. Shred chicken and keep in the juices. 3 boneless, skinless chicken breasts (~1 1/2 lb.), 2 cups chicken stock, 1 Tbsp. chipotle chili powder, 1/2 Tbsp. smoked paprika, 1 tsp. cumin, 1 tsp. onion powder, 1 tsp. Ancho chili powder, 2 Tbsp. adobo sauce and 1 adobo pepper, 5 cloves garlic, minced, 1 Tbsp. kosher salt, 1/4 tsp. black pepper
  • Rinse the rice: add the rice to a fine meshed strainer or sieve and rinse until the water becomes clear. Cook the U.S.-grown long grain rice: Follow the package directions or use this easy stovetop method: Combine 1 cup long grain rice with 2 cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Allow the pot to sit, undisturbed, for another 10 minutes. Fluff with a fork and set aside 1 cup U.S.-grown long grain white rice
  • Assemble the quesadillas: Divide shredded cheese on one half of a flour tortillas. Add the white rice on top, shredded chicken, corn, black beans and an additional sprinkle of cheese. Fold the tortillas half over. 8 burrito size flour tortillas (10-inch), 2-3 cups cheddar cheese, shredded, 1/2 cup black beans, drained and rinsed, 1/2 cup yellow corn, drained and rinsed
  • Melt ½ Tbsp. butter in a skillet over medium-high heat. Carefully transfer the quesadillas to the hot pan and cook until golden brown underneath, about 3 minutes. Flip and cook on the second side until golden. 1/2 tbsp butter
  • Remove from the pan. Slice and enjoy with your favorite quesadilla toppings. Garnish ideas: avocado, guacamole, salsa, hot sauce, sour cream

Video

Notes

  • For a more traditional flavor add Mexican cheese like Oaxaca or Chihuahua.
  • If you have one handy, use a kitchen aid stand mixer to shred the chicken. It’s a quick alternative to pulling it apart, and you don’t have to let the chicken cool off before shredding.
  • Use a pizza wheel to cut the quesadilla. Simply slide it onto a cutting board and cut away!
  • Use the shredded chicken in a variety of other recipes like tacos, burritos, chicken and rice burrito bowls, taco salad and chicken tortilla soup.

Nutrition