Cheesy Chipotle Adobo Chicken Quesadillas.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken tenders or small breasts
- 1 poblano pepper, sliced
- 1 (14 ounce) can fire roasted diced tomatoes
- 2 chipotle peppers in adobo, chopped
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon kosher salt and pepper
- 1/4 cup fresh cilantro, chopped
- 8 small corn or flour tortillas
- 1 cup white or brown rice
- 1 cup shredded cheddar cheese
- 1 cup plain Greek yogurt
- zest of 1 lime
- diced mango, pickled red onion, jalapeños, cilantro, and limes, for serving
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Instructions
- 1. Heat 1 tablespoon olive oil in a medium size pot over high heat. When the oil shimmers, add the chicken and season with salt and pepper. Cook until seared on both sides, about 3 minutes per side. Add the poblano pepper and cook 3-4 minutes or until just charred.
- 2. Reduce the heat to medium. Add the tomatoes, 1/2 cup water, the chipotle peppers, chili powder, oregano, cumin, salt and pepper. Stir to combine and then simmer 15-20 minutes, or until the chicken is cooked through and shreds easily. Shred the chicken in the pot. Remove from the heat and stir in the cilantro.
- 3. Preheat the oven to 450 degrees F.
- 4. On a baking sheet, rub the tortillas with the remaining 1 tablespoon olive oil. Lay 4 tortillas flat and then layer evenly with cheese, rice, and chicken. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
- 5. Meanwhile stir together the yogurt and lime zest. Season to taste with salt.
- 6. Serve the quesadillas topped with diced mango, jalapeños, fresh cilantro, and drizzled with yogurt. EAT!
Source
Original recipe: View Original