Chipotle Chicken Quesadillas with Rice
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
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Servings
8 quesadillas
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Calories
462 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Chicken Quesadillas with Rice
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These Chipotle Chicken Quesadillas feature juicy shredded chipotle chicken, perfectly cooked white rice, black beans, corn and melty cheese.
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Ingredients
- 1 cup U.S.-grown long grain white rice
- 3 boneless, skinless chicken breasts (~1 1/2 lb.)
Chicken seasoning
- 2 cups chicken stock
- 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 and 1 adobo pepper
- 5 cloves garlic, minced
- 1 Tbsp. kosher salt
- 1/4 tsp. black pepper
For the 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 ideas: avocado, guacamole, salsa, hot sauce, sour cream
Instructions
- Preheat the oven to 350°F. Place the chicken breasts in a Dutch oven and pour broth in. Add in all the seasonings and gently stir. Bake in the oven for 30-40 minutes or until the chicken reaches an internal temperature of 165°F. Shred chicken and keep in the juices.
- Rinse the rice: add the rice to a fine meshed strainer or sieve and rinse until the water becomes clear. Cook the U.S.-grown long grain rice: Follow the package directions or use this easy stovetop method: Combine 1 cup long grain rice with 2 cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Allow the pot to sit, undisturbed, for another 10 minutes. Fluff with a fork and set aside
- Assemble the quesadillas: Divide shredded cheese on one half of a flour tortillas. Add the white rice on top, shredded chicken, corn, black beans and an additional sprinkle of cheese. Fold the tortillas half over.
- Melt ½ Tbsp. butter in a skillet over medium-high heat. Carefully transfer the quesadillas to the hot pan and cook until golden brown underneath, about 3 minutes. Flip and cook on the second side until golden.
- Remove from the pan. Slice and enjoy with your favorite quesadilla toppings.
Notes
- For a more traditional flavor add Mexican cheese like Oaxaca or Chihuahua.
- If you have one handy, use a kitchen aid stand mixer to shred the chicken. It’s a quick alternative to pulling it apart, and you don’t have to let the chicken cool off before shredding.
- Use a pizza wheel to cut the quesadilla. Simply slide it onto a cutting board and cut away!
- Use the shredded chicken in a variety of other recipes like tacos, burritos, chicken and rice burrito bowls, taco salad and chicken tortilla soup.
Nutrition Information
Show Details
Serving
1quesadilla
Calories
462kcal
(23%)
Carbohydrates
42g
(14%)
Protein
32g
(64%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
850mg
(35%)
Potassium
596mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin C
2mg
(2%)
Calcium
282mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8quesadillas
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 462kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 850mg | 35% |
| Potassium | 596mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 282mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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