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Chipotle Chicken Quesadillas with Rice Recipe

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3.8 from 124 reviews

These Chipotle Chicken Quesadillas with Rice combine smoky, spicy chipotle-seasoned chicken with melty cheddar cheese, black beans, and corn, all wrapped in warm flour tortillas. Served with fluffy seasoned rice, this comforting Tex-Mex dish is perfect for a satisfying lunch or dinner that’s easy to prepare and full of bold flavors.

  • Total Time: 50 minutes
  • Yield: 8 quesadilla halves (serves 4-6)

Ingredients

Rice

  • 1 cup U.S.-grown long grain white rice
  • 2 cups chicken stock

Chicken Seasoning

  • 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
  • 1 adobo pepper
  • 5 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • 1/4 tsp. black pepper

Chicken

  • 3 boneless, skinless chicken breasts (~1 1/2 lb.)

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 (Optional)

  • Avocado
  • Guacamole
  • Salsa
  • Hot sauce
  • Sour cream

Instructions

  1. Prepare the Chicken Seasoning: In a small bowl, combine the chipotle chili powder, smoked paprika, cumin, onion powder, Ancho chili powder, adobo sauce, minced adobo pepper, minced garlic, kosher salt, and black pepper to create the chipotle chicken seasoning mix.
  2. Season the Chicken: Pat the chicken breasts dry with paper towels. Rub the seasoning mixture evenly over all sides of each chicken breast, ensuring thorough coverage for maximum flavor.
  3. Cook the Chicken: In a skillet over medium heat, cook the seasoned chicken breasts until cooked through and no longer pink inside, approximately 6-7 minutes per side depending on thickness. Alternatively, you can bake the chicken at 375°F (190°C) for 20-25 minutes until fully cooked. Once done, let rest for a few minutes, then shred or dice the chicken into bite-sized pieces.
  4. Cook the Rice: Rinse the white rice under cold water until the water runs clear. In a medium saucepan, bring the 2 cups of chicken stock to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
  5. Prepare the Quesadilla Filling: In a large bowl, combine the shredded chipotle chicken, black beans, yellow corn, and shredded cheddar cheese.
  6. Assemble the Quesadillas: Heat a large skillet or griddle over medium heat and melt 1/2 tablespoon butter. Place one flour tortilla flat on the skillet. Evenly spread a portion of the chicken and cheese mixture over half of the tortilla. Fold the other half over the filling to create a half-moon shape.
  7. Cook the Quesadillas: Cook for 3-4 minutes on each side or until the tortilla is golden brown and the cheese has melted. Carefully flip using a spatula to avoid spilling the filling. Repeat for remaining tortillas and filling, adding more butter as needed.
  8. Serve: Slice the quesadillas into wedges and serve warm alongside the fluffy seasoned rice. Garnish with avocado slices, guacamole, salsa, hot sauce, or sour cream as desired.

Notes

  • Use canned black beans and corn for convenience, but fresh or frozen can work as well.
  • Adjust the amount of chipotle chili powder and adobo sauce to control the spice level.
  • For a crispier quesadilla, cook over medium-low heat to allow the cheese to fully melt without burning the tortilla.
  • Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
  • Substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor profile.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://allyumcooks.com/chipotle-chicken-quesadillas-with-rice-recipe/