Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce
Cheesy Chicken Quesadillas with Creamy Chipotle BBQ Sauce bring bold flavors to a simple meal, making it perfect for lunch, dinner, or snacks.
Ingredients
For the Chicken Quesadilla
- 1 medium hatch pepper Blistered and diced
- 2 9-inch flour tortillas
- ¾ cup cooked chicken (shredded)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon unsalted butter For cooking
For the Creamy Chipotle BBQ Sauce
- ½ cup sour cream
- 2 tablespoons barbecue sauce
- ½ teaspoon chipotle powder
Instructions
Blister the Hatch Pepper
- Heat a medium-sized cast iron skillet over medium heat.
- Add the hatch pepper and cook, turning occasionally, until the skin is blistered on all sides (about 6 minutes).
- Remove the pepper from the skillet and place it in a small resealable plastic bag. Seal the bag and let the pepper steam for 15 minutes to loosen the skin.
Prepare the Pepper
- Once the pepper is cool enough to handle, remove the skin, slice it open, and discard the top ½ inch and the seeds.
- Dice the pepper and set it aside.
Make the Quesadilla
- Heat a large skillet over medium heat and melt the butter in the pan.
- Place one tortilla in the skillet and layer it with shredded chicken, shredded cheddar, Monterey Jack cheese, and the diced hatch pepper.
Cook the Quesadilla
- Place the second tortilla on top of the fillings.
- Cook for 1-2 minutes until the bottom tortilla is golden brown.
- Carefully flip the quesadilla and cook for an additional 1-2 minutes until the other side is golden brown and the cheese is melted.
Prepare the Chipotle BBQ Sauce
- In a small bowl, whisk together the sour cream, barbecue sauce, and chipotle powder until smooth.
- Refrigerate until ready to serve.
Serve
- Cut the quesadilla into 6 wedges and drizzle with the creamy chipotle BBQ sauce or serve the sauce on the side for dipping.
Notes
Use cold shredded chicken or warm it slightly before adding to the tortilla. Don’t skip steaming the hatch pepper; it makes peeling easy and removes bitter char. Cook over medium heat so the cheese melts before the tortilla burns.