Cheesy Chipotle Chicken Quesadillas

This Tex-Mex quesadilla delivers crowd-pleasing flavours that everyone will love.

  • 10
  • 40
  • 4


  • 3 cups (750 mL) Cracker Barrel Tex Mex Shreds
  • 1/4 cup (60 mL) olive oil, divided
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) shredded cooked chicken
  • 1/2 cup (125 mL) tomato sauce
  • 1 canned chipotle pepper in adobo sauce, finely chopped
  • 4 large flour tortillas (10-inch/25 cm)
  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) guacamole


  1. Heat half of the oil in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until slightly softened. Stir in chicken, tomato sauce and chipotle; bring to boil. Cook for 2 to 3 minutes or until chicken is heated through and sauce is slightly thickened.
  2. Sprinkle half of the cheese over half of each tortilla; top with chicken mixture. Sprinkle with remaining cheese. Fold each tortilla over to enclose filling.
  3. Brush 1 tbsp (15 mL) oil in large skillet set over medium heat. Cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts, adding remaining oil as needed.
  4. Cut each quesadilla into 3 wedges. Serve with sour cream and guacamole for dipping.


Alternatively, cook quesadillas in panini press according to manufacturer’s instructions.

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