About the Recipe
Skip the slow stove-top quesadilla cooking process by throwing all your 'dillas into the oven. They cook perfectly, and you don't have to wait around to flip each serving one-by-one.
Ingredients
Adobo marinade
7oz can Chipotle Peppers in Adobo Sauce (I prefer Goya)
1/3 cup cilantro
1/2 lemon, juiced
1/4 cup white onion, roughly chopped
2+ tbsp minced garlic, measure with your heart!
2 tbps paprika
1 tbsp cumin
1 tsp ground mustard, optional
1 cup sour cream
3-4 tbsp mayo
1 lime, juiced
Salt and pepper to taste
Quesadillas
4 medium sized tortillas
10oz shredded boneless, skinless chicken breast
1 cup shredded Mexican cheese blend
1/2 cup Adobo marinade
1/2 cup white onion, diced
4 tbsp cilantro, chopped
Additional toppings and sauces
Adobo dipping sauce
1/4 cup Adobo Marinade
1/4 cup sour cream
Salt and pepper to taste
Lime juice to taste
Water (as needed)
Avocado tomatillo salsa
Medium tomato salsa
Sour cream
Cilantro or green onion
Shredded lettuce
Instructions
Step 1
Preheat your oven to 350 degrees, and start to make the Adobo Marinade by adding the following ingredients to a blender: Chipotle Peppers in Adobo Sauce, cilantro, lemon juice, white onion, garlic, paprika, cumin, and ground msutard. Blend until mixture reaches a thick, paste-like consistency. Taste carefully (this will be spicy!), and add lemon, salt, or pepper as needed.
Step 2
Combine your Adobo sauce paste with the following ingredients in a medium-sized bowl: sour cream, mayo, lime juice, salt, and pepper. Taste, add extra of any ingredient as needed.
Step 3
At this point, you should halve your marinade and completely coat your chicken breasts, letting rest in the fridge for 30 minutes to allow the flavors combine. Then cook the chicken on a stove top for roughly 7 minutes per side on medium heat, or until completely cooked through. I, however, felt lazy and used pre-cooked chicken breasts. Shredding and coating in the sauce.
Step 4
Combine chicken and adobo marinade mixture in a bowl, ensuring it reaches a tuna-salad like texture. Too much sauce and your quesadillas may come out soggy, too much chicken and they may turn out dry.
Step 5
Place 4 tortillas on a baking sheet lined with either silpat or parchment paper. If they don't all fit, that is okay, allow 1/3-1/2 of each quesadilla to hand over the long edge of your baking sheet. When you fold your quesadillas, they will all fit nicely onto your tray.
Step 6
Spoon 2 oz or more of your marinated chicken onto each tortilla. Top with 1/4 cup shredded cheese on each, and sprinkle with diced white onion and cilantro. Fold each quesadilla, pressing firmly with light to medium pressure. Place baking tray in the oven for 5 minutes, watching carefully so they don't burn.
Step 7
Once warmed, flip each quesadilla over and turn oven to Broil. Place baking tray on top rack, broiling for 1-2 minutes, watching closely, until top of quesadillas are cooked golden brown with just a few dark spots on each. Be careful not to burn! Do not take your eyes off the 'dillas.
Step 8
Once out of the oven, cut with a knife or pizza cutter and serve with your favorite toppings and sauces. Don't forget the Topo Chico Twist of Lime!