Honey chipotle-chicken quesadillas recipe
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My husband finds it strange, but sweet and savory taste combinations are my weakness, and in combination with a spicy kick I can just say no. This quesadilla is an irresistible example of exactly this type of taste magic. The honey and cheese work together to compensate for the heat of the can chip motor, while the crispy tortilla perfectly complements the juicy chicken filling.
Everything about chipotles
Chipotle chili are dried and smoked Jalapeño peppers. They are usually produced by smoking tire jalapeños over a wood fire until they are dry and wrinkled. This process gives chipotle chiles their pronounced smoky taste and aroma.
Chipotle chili can be used entirely, chopped or ground into a powder, and they are usually used to give depth and heat SaucyMarinades, salsas and stews. This recipe uses chipotles in adobo sauce with which you can work comfortably because you are already rehydrated and only have to be interfered in the sauce.
What is Adobo sauce?
Adobo sauce is a rich, lively and spicy sauce from a mixture of dried chillies (such as: Ancho Or chipotle), vinegar, garlic, herbs and spices. The chillies are typically rehydrated and mixed with the other ingredients to create a thick, aromatic sauce. It has a brave, hearty taste with touch of smoke and acidity.
Wear gloves when handling the chipotle chili to protect yourself from the sharpness of the peppers that can easily be transferred to other places like your eyes (ask me where I know). Wash your hands thoroughly after handling Peppers with shit.
What is quesadilla cheese?
Quesadilla cheese is a mild, melting cheese, which is often a mixture of different types of cheese such as Monterey Jack, Cheddar and Asable. It has a smooth texture and a mild taste, which makes it perfect for melting between tortillas to create sticky, kitschy quesadillas. I love a good cheese train!
Serve with something refreshing to add the heat of the chillies such as sour cream or salsa. Fried beansRice and grilled vegetables can help to make this a more balanced meal.
Recipe tips
- Be careful with chilis– taste gloves when handling the chipotle chili to protect yourself from the capsaicin (which makes the peppers hot) that stick to your skin, which can easily be transferred to other places.
- No mixer, no problem– You can process the chipotle sauce in a small food processor if necessary.
- Cook her on your way-The grill brands on these quesadillas are pretty, but they can also cook them in a Pan -Pan pan. Or use an actual grill.
Cooking mode
(Keep your screen awake)
Rapeseed oilto grill
1/4 cup Honey
1/4 cup Water
1 tablespoon chopped seeds Chipotle chiles Plus 3 tablespoons of adobo sauce
1/4 teaspoon fine Salt
2 Cup (approximately 12 ounces) Crazy rotisserie -huhn
2 Cup (8 ounces) Shredd quesadilla cheese
4 (10 inches) Flour tortillas
Collect the ingredients. Preheat a slightly oiled grill pan over medium heat.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Proceedings 1/4 cup of honeyPresent 1/4 cup of waterPresent 1 tablespoon of chopped chipotle -chilis plus 3 tablespoons of adobo sauceAnd 1/4 teaspoon of fine salt In a mixer smooth and emulsified 30 seconds to 1 minute and stop to scrape off the sides as required.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Pour the honey mix into a medium bowl, add 2 cups (about 12 ounces) crushed rotisserie -chicken And stir evenly coated.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Share the chicken mixture and 2 cups (8 ounces) shredded quesadilla cheese In fourth, they are even more than half of each of each of each of each of the 4 (10 inches) flour tortillas. Fold the tortillas over the filling in half.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Place the quesadillas on the oiled grill pan and cook until the cheese has melted and the grill tracks form 45 to 90 seconds per side.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Transfer the quesadillas to a cutting board. Cut each quesadilla into 4 wedges and serve immediately.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
This recipe was developed by Jasmine Smith
How to store
Cool the remains in an airtight container for up to 3 days. Warm up in a same pan to turn around until they are newly crowned and heated.
Do you feel adventurous? Try this:
- Add a little green– The studies would be a great addition to the chicken mix.
- To serve– Ervene with sour cream to cool the chipotle mixture.
| Nutritional information (by portion) | |
|---|---|
| 1073 | Calories |
| 45g | Fat |
| 117g | Carbohydrates |
| 50g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 1073 |
| % Daily value* | |
| 45g | 58% |
| Saturated fat 17g | 83% |
| 160 mg | 53% |
| 1657mg | 72% |
| 117g | 43% |
| Dietary 7g | 24% |
| Total sugar 19G | |
| 50g | |
| Vitamin C 1mg | 6% |
| Calcium 487mg | 37% |
| Iron 7mg | 37% |
| Potassium 585 mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
