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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?
Yes, please!
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.
Took me longer than 45 minutes but oh my god… it was amazing and so worth the effort!!
I am so glad this turned out amazing for you! Thank you Erin!
We made these last night and really liked them. Mine didn’t get as crispy on the bottom and they cooked really fast even though I decreased the temperature even more since I have a fan oven (200c in a fan oven) so might decrease that more next time. Really love the chicken mixture, might use that on burrito bowls for lunches as well 😀 Thanks for another lovely recipe!
As a side note, my whole ‘to make soon’ list is basically just your website! Can’t wait for the cookbook!
I am thrilled you loved these Shannon! Thank you so much and the chicken on burrito bowls sounds amazing!
Did you use flour or corn tortillas?
Hi Monique, I used corn tortillas, but either or will work. Let me know if you have questions. Hope you love the quesadillas!
Yes I used corn also. They were delicious paired with your pineapple lime beer rita.
When I saw the picture of these quesadillas I knew I had to have them! Made them last night, except I didn’t have time to stand at the stove, so I threw all the ingredients into my pressure cooker. They were delicious and the whole family loved them. Thanks for the recipe!
Sounds easy, and delish!! So happy you liked them Stephanie, thank you!
These look so good! I am a vegetarian and kind of new to cooking – do you think this would work with black beans and how many cans would you use?
I think black beans will be amazing. I’d use around 2 cans, drained and rinsed. Let me know if you have questions. Hope you love it!
I used about 1.5 cans (in case anyone else is wondering) and it turned out great. thanks!
Oh wow, awesome thank you!
Man, I’m so late to this party but I am 100% making these! I can’t even. So.much.everything…!!!!!
How fun!! I hope you love them (: Thank you!
Listen…made these last night, and the whole family devoured them before I could post a pic on Instagram. These are literally going bring peace to the world! I cannot tell you how good all of your recipes have been! I’ve been so inspired to cook everyday because of your blog! The Pozole, buffalo falafel pitas, Zucchini pitas, and Vodka Pasta(just to name a few!) have injected new life into my weeknight menu. Thank you so much for all of your hard work, creativity, and ingenuity!
Haha!! YES! SO happy you guys liked them!!
Love that i’m inspiring you (:
Thank you so much Aliyah!
When I saw this recipe this morning I knew i had most of the ingredients so I knew I was going to make it. But when I went to start, I had forgotten the tenders were frozen. So I cooked those sou vide. These quesadillas turned out fantastic! Easy and so so delicious. Thanks for the great recipe!
Ah so awesome when you have everything ready!
So happy you liked them Terence! Thank you.
Oh, would I love all Mondays to include these quesadillas!!
I can agree with that! Thanks Mary Ann!
These quesadillas are seriously epic. I mean, WOW! And that saucy chicken!
Ah thank you so much Joanne!
These sounds HEAVENLY!! Totally making these soon! Just give me all the cheese #drooling
I hope you love them Danielle!! Thank you!
Loving these loaded quesadillas!
Thank you Matt!
This looks freaking amazing!!! and that chipotle adobo chicken!!! oh my gawd! yummm!!!
So happy you like it Alice (: Thank you!
I’ll be in Mexico on Sunday and I’m hoping for a quesadilla (or two) that resembles these bad boys!
Ah so jealous Gina! Hope you get one and have an amazing time!
Literally perfect. This + your lime margarita = Monday perfection!
Awh thanks Jennifer (: