Copycat Chipotle Chicken Quesadilla
- Jenn Clayton
- Apr 9
- 2 min read
BETTER then the original!! Packed with flavor, protein and healthy fat! Yummy!!
RECIPE:
1 large red onion, chopped (about 1½ cups)
4 garlic cloves, minced
⅓ cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
4 vine-ripened tomatoes (about 1¼ pounds), seeded and diced
3 scallions, thinly sliced
2 tablespoons honey
2½ cups cooked shredded chicken (white and/or dark meat)
1 teaspoon salt
½ cup chopped cilantro
6 10-inch diameter flour tortillas- low-carb
4 cups shredded light cheddar cheese
Sour cream, for serving (optional)
Lime wedges, for serving (optional)
In a large sauté pan, heat over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
6 Servings:
5 points
273 calories
10g fat
22g carbs
27g protein
not including toppings
YouTube Video: https://youtu.be/6kyG32Hv6g0
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