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4.7 from 18 votes

Chipotle Chicken Quesadillas with Rice

These Chipotle Chicken Quesadillas feature juicy shredded chipotle chicken, perfectly cooked white rice, black beans, corn and melty cheese.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8 quesadillas
Calories: 462 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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. 
  2. 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
  3. 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. 
  4. 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.
  5. 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

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

% 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.