Chipotle chicken quesadillas with pineapple crema

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This was the best quesadilla I’ve ever made. Spicy, sweet, salty, crunchy, and cheesy. Not to mention there’s some dipping involved. I don’t know about you but I love dipping. Playing with food is just fun I guess. The ingredients should all be easy to find. Unlike a lot of my other recipes I’ve posted this one uses more intuition and personal preference. Quesadillas usually always turn out good even when they’re bad. I used my Duxtop induction burner to cook this recipe along with my trusty cast iron. Review on these products coming soon.

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Adding water then simmering chicken
Finished chipotle chicken
Adding ingredients to blender cup for the dippin sauce
Assembling the quesadillas


Chipotle chicken:
1.25lbs chicken thighs, boneless/skinless
1/2 onion
2 garlic cloves
2 bay leaves
1 poblano pepper
1 red onion, julienned
Reserved chicken cooking liquid
3 chipotle pods, roughly chopped
All the excess adobo sauce in the can
Salt to taste

Pineapple dipping

8 oz Sour cream
1/2 cup pineapple
Lime juice

Flour tortilla
Chipotle chicken


Chipotle chicken:
1. Start by searing the chicken thighs until they’ve slightly browned. If there’s room in the pan brown one side of the onion and the garlic cloves
2. Deglaze the pan with water then add the bay leaves and a pinch of salt. Bring the pan to a simmer for about 45 mins. Remove the chicken thighs to cool before shredding. Reserve the cooking liquid, only a small amount will be needed for deglazing.
3. While the chicken is cooling sauté the red onion and poblano pepper for about 7 minutes. Then add the shredded chicken, chipotle pods, and salt to taste. Use the reserved cooking liquid to deglaze the pan if any bits are stuck to the bottom of the pan. There shouldn’t be any excess liquid in the bottom of the pan.

Pineapple dippin sauce:
1. Add the sour cream, pineapple, and lime juice to a blender. Blend until the pineapple is liquified. Then tear the cilantro by hand into the sauce. Pour into a serving dish.

Quesadilla assembly:
1. Preheat a cast iron/non stick sauté pan over medium heat. Place one tortilla in the center of the pan followed by pile of shredded cheese in the center of the quesadilla. Evenly spread the cheese around the edges of the tortilla. Then add the chipotle chicken the same way, place a pile in the center spreading to the edges. Then add cheese on top of the chicken. Finally top it off with another flour tortilla.
2. Gently heat the tortilla to slowly brown the bottom and melt the cheese. A good indicator that the quesadilla is ready to flip is that the second layer of cheese is beginning to melt. To check use a spatula to lift up the quesadilla slightly to peek underneath.
3. To flip the quesadilla, slide a spatula underneath, carefully place your hand on the top tortilla to hold it in place. Then in one fluid motion give it a flip. Be carful around the edges of the pan, your wrists will thank you.
4. Cook for a few more minutes then remove with a spatula to a cutting board. Let it cool for about 3 minutes then it should be ready to eat.

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