Chipotle Chicken Quesadillas

Chipotle Chicken Quesadilla  recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 300gm Coles Chicken Thigh Fillets, cut into 1 inch strips
  • 4 Simson’s Pantry Regular Premium White Wraps
  • 3 Tbsp. Cobram Extra Light Virgin Olive Oil, plus extra
  • 1 red onion, diced
  • 1 cup corn kernels
  • 150gm cherry tomatoes, roughly chopped
  • 3 Tbsp. chipotle in adobo sauce
  • 1 tsp brown sugar
  • Salt and Pepper
  • 2 cups shredded cheese


  • 2 avocados, roughly mashed
  • 100 tbs ZoOSh Sour Cream & Chives Dip
  • 2 spring onions, finely sliced
  • 1/3 cup picked coriander leaves
  • Juice of 1 lime


  • Drizzle 1 Tbsp. of the oil over the chicken and season with salt and pepper. Heat a frypan over medium-high heat and cook chicken for 4-5 minutes on each side until golden brown. Add the onion, cherry tomatoes, corn kernels and chipotle in adobo sauce and sauté for 2-3 minutes or until onions are translucent.
  • To assemble quesadillas, on a medium lay out wraps and sprinkle one half with cheese. Top with chicken filling and top with some more cheese. Fold wrap over itself into a half-moon shape.
  • Heat a large frypan or griddle pan over medium-high heat and drizzle with oil. Place quesadillas into the warm pan and cook for approximately 2-3 minutes on each side, or until the cheese has melted and the wrap caramelised. Cut into 3 triangles and serve immediately with avocado sour cream on the side.


  • Combine all ingredients into a small bowl and mix to combine and season with salt and pepper to taste.

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