Strawberry Ripple Almond Cheesecake.
If only all Mondays could include these quesadillas.
Wouldn’t that be amazing?! Well, now they can, because I have pretty good feeling you guys are going to LOVE this recipe. I mean, cheesy Mexican food on a Monday?
These quesadillas are such a fun way to start the week. My weekend was pretty non-eventful, but still a great weekend. I spent a little sister time with Asher watching Mary-Kate and Ashley movies (more on these later…I still love them at 23 years old), planning her summer trip to Italy after watching When in Rome (I like the way the girl thinks), and working on a food photography presentation for an upcoming conference I’m speaking at (yeah, nervous times like ten!). I didn’t really do anything too fun food-wise, so this recipe just felt kind of perfect for today!
And really when is Mexican food ever a bad idea? Hint…it’s always a the best idea…duh.
So I have to tell you guys a little secret…I know that Cinco De Mayo is still a few weeks away, but I’ve been secretly planning for it for weeks now, I am SO excited. And I have so many Mexican-ish recipes to share between now and May 5th (which happens to fall on a Friday this year making it all the more fun) that I figured I might want to start now and spread them out a bit. Didn’t want to completely overwhelm you guys with my Cinco inspired recipes the entire first week of May, so we’ll start today!
Plus, I feel like there’s been so much talk of Easter, that you guys just might be looking for a delicious and easy dinner for tonight. Hoping you are, because these quesadillas, filled with chipotle chicken, peppers, rice, and lots of cheddar, need to happen in everyone’s kitchen’s soon. <–for real.
Let me explain these quesadillas and how they came to be. It’s kind of rare that I don’t always have food ready for eating in the fridge at any given time. I’m constantly cooking and baking (and making messes in the process), but then there are those times when I either don’t cook for a day or I tested a bunch of baking recipes and only have desserts on hand (my mom’s kind of dinner…fortunately I don’t think she would actually go there).
These are the nights I improvise and use whatever I have on hand. I’m pretty sure I’ve probably told you guys this same story a time or two before, but honestly some of my best recipes come out of just throwing things together. It takes me back to the days when I first started to cook and I’d just use the odds and ends that were in the fridge at the time. My Dad taught me pretty well how to just throw a bunch of ingredients into a dish and pray for the best.
With these cheesy quesadillas I had an idea of where I wanted them to go, and how I wanted them to taste, so I grabbed what I had, which was rice (I always have rice in the fridge around here), chicken, one poblano pepper, a can of tomatoes and some seasonings. In less than an hour, these quesadillas were ready. I knew the second I pulled them out of the oven that they were going to be so freaking good. I mean, the cheese oozing out from inside practically had me jumping for joy.
A few important factors to these…
…instead of just cooking the chicken in a skillet with spices, I decided to sear the chicken and simmer it with fire roasted tomatoes and chipotle peppers. I wanted an extra saucy chicken (surprise, surprise), and a chicken that would be anything but dry. Once the chicken is fully cooked, just shred it right in the pot and toss with the sauce.
…with every quesadilla I make you will notice two things, there’s always rice and plenty of cheese! And typically peppers too. These have all the three.
…typically quesadillas are pan-fried on the stove, but I’m going to be honest, I was just lazy and didn’t feel like dirtying up the stove top. So instead I opted to cook these in the oven, and you know what? They actually turned out amazing. The tortillas got crispy on the outside and the cheese that oozed out got that nice golden, almost fried like crust, so good.
…to finish, I drizzled them with a little lime yogurt and topped with fresh mango, cilantro and sliced avocado. Perfection.
Now come on, after reading all that you guys have to admit these sound perfect for dinner tonight, right?
Yes, yes, YES!
Cheesy Mexican dinner for the win!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
PS. Margaritas on a Monday may or may not be the best idea ever. <–maybe just one.
This was very good. I felt like we ate out in.
I didn’t listen to anyone when they mentioned spicy…. I didn’t use just 2 adobo peppers- I used the whole can! It was awesome nice spice. It was hot but yummy!
I had the same issue as others where my tortillas didn’t crisp + some places did become rubbery. I used corn + my husband had flour. We had the same issue with both. I think maybe sautéing them next time would be better. Idk. Anyway, overall yum. We have plenty left over to keep going for it again + again.
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
These look great – I am just curious – I see the ingredient list recommends 1 cup of rice .. is the thought that this rice is incorporated into the chicken mixture? Or made and served as a side? I didn’t see the rice mentioned in the following steps.
Thank You for clarifying! Looking forward to trying this deliciousness!
You are going to add the rice to the quesadillas in step 4. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made these. Very yummy! I was confused about the rice though. Is it supposed to be one cup of rice, prepared separately, or was it supposed to be added into the sauce to cook? I wasn’t sure, so I cooked it separately, then tossed it in the veg sauce as the chicken came out. In any case, it was great.
Thank you so much Ashley! That is really great to hear! xTieghan
These quesadillas were sooooooo spicy! I had to throw away the rest because my whole face and hands were burning. Any tips on making these less spicy ? I loved the the taste but just couldn’t bare the spice
Sorry that you did not enjoy the spice level. Next time I would recommend leaving out the chipotle peppers and just use the adobo sauce. I hope this helps, please let me know if you have any other questions! xTieghan
This was a different method of assembling and cooking quesadillas than I’ve tried before. Started with precooked, leftover chicken breast so modified the method a bit. Used fresh Roma tomatoes from the garden as well, so the mixture was a little less saucy. Will probably make again, but with less chipotle pepper. Two in this recipe was WAYYYY too hot for me, and I have a pretty high heat tolerance. The flavor was great but much too spicy.
Hi Emma! I hope you do try this again with a little less spice! Thank you for trying this! xTieghan
Great flavors, but your pictures don’t match the recipe. The poblanos in the picture are charred and put on top and not mixed with chicken. Also, when I made this, it did not end up crispy like the pics depicted. It was a mushy mess but still delicious.
I wish the comments on your bog were more helpful instead of just praising but thank you for the great cooking inspiration!
Hi there. Is there something I can help you with specifically? I did indeed stir the peppers into the chicken as directed. I find the recipe works best this way. As for the crispiness, did you rub the tortillas with oil before baking? that will help them crisp. Please let me know if there is anything I can actually help you with. Very glad you enjoyed this recipe! Thank you! xTieghan