These Mini Chipotle Chile Chicken and Vegetable Quesadillas are a delightful mix of smoky, spicy flavors, combined with tender chicken and a medley of fresh vegetables. Perfect as an appetizer or a quick meal, these quesadillas are packed with flavor and easy to make. Serve with your favorite salsa or guacamole for a complete treat.
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons chipotle chiles in adobo sauce, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Vegetables:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Quesadillas:
- 12 small flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Sour cream, for serving
- Fresh cilantro, chopped, for garnish
Instructions:
1. Cook the Chicken:
- In a large bowl, mix together the diced chicken, chopped chipotle chiles, cumin, smoked paprika, minced garlic, olive oil, salt, and pepper.
- Heat a large skillet over medium heat. Add the seasoned chicken and cook for about 6-8 minutes, until the chicken is fully cooked and slightly browned. Set aside.
2. Sauté the Vegetables:
- In the same skillet, add a tablespoon of olive oil over medium heat.
- Add the diced bell peppers, red onion, zucchini, and corn. Season with salt and pepper, and sauté for 5-7 minutes, until the vegetables are tender and slightly caramelized. Remove from heat.
3. Assemble the Quesadillas:
- Lay out the flour tortillas on a clean surface.
- On half of each tortilla, sprinkle a layer of cheddar and Monterey Jack cheese.
- Add a few spoonfuls of the cooked chicken and sautéed vegetables over the cheese.
- Fold the other half of the tortilla over the filling to form a half-moon shape.
4. Cook the Quesadillas:
- Heat a large non-stick skillet or griddle over medium heat.
- Place the quesadillas in the skillet, cooking each side for about 2-3 minutes, until the tortillas are golden and crispy, and the cheese is melted.
- Work in batches if necessary, keeping the cooked quesadillas warm in a low oven.
5. Serve:
- Cut each quesadilla into thirds or quarters for easy serving.
- Garnish with a dollop of sour cream and a sprinkle of fresh cilantro.
- Serve these Mini Chipotle Chile Chicken and Vegetable Quesadillas hot, with your favorite salsa or guacamole on the side for dipping. Enjoy the perfect balance of smoky, spicy, and cheesy goodness in every bite!
