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Creamy Chipotle Chicken Quesadillas

Updated: Jan 15

Ever since I was a kid, I loved chicken quesadillas. It used to be my favorite dish to order at restaurants besides pasta. Now that I've gotten older, I still love quesadillas but know that I can't pig out on them like I used to but like to indulge in them sometimes. I've also fallen in love with chipotles in adobo sauce and have been experimenting with what dishes can use the perfectly smoky flavor and subtle heat of chipotles in adobo sauce. Surprisingly, this already simple dish gets elevated with lots more flavor with the addition of cream cheese and chipotles in adobo sauce. I guaranteed that this recipe will be your new favorite way to make chicken quesadillas! Just don't fill up on these too often ;)

Above: my favorite brand of chipotles in adobo sauce because the chipotles are already minced


-8 oz. cream cheese or neufchatel

-2 tbs. minced chipotle peppers in adobo sauce

-1 tsp. onion powder

-1 tsp. garlic powder

-1/2 tsp. salt

-1 cup freshly grated sharp cheddar cheese mixed

-3 cups diced Perdue Grilled precooked chicken (2 9 oz. bags would work)

-5 burrito size flour tortillas


  1. Combine the cheeses and chipotle peppers together in a bowl.

2. Spread cheese mixture over half of a tortilla. Add about 1/3 cup of the diced chicken to the mixture.

3. Fold over tortilla, making sure to press down on the edges.

4. Add 3 tbs. oil to a pan on medium high heat. Add tortilla and cook for about 3 minutes until lightly browned on each side.

5. Set aside and repeat steps one and two until all of the cheese mixture and chicken are used up. Cut the tortilla into four pieces. Enjoy!

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