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chipotle chicken quesadilla cut in half and stacked on top of each other topped with sour cream and guacamole
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Chipotle Chicken Quesadillas with Rice

These Chipotle Chicken Quesadillas feature juicy shredded chipotle chicken, perfectly cooked white rice, black beans, corn and melty cheese.
Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 quesadillas
Calories 462kcal

Ingredients

  • 1 cup U.S.-grown long grain white rice
  • 3 boneless, skinless chicken breasts (~1 1/2 lb.)

Chicken seasoning

  • 2 cups chicken stock
  • 1 Tbsp. chipotle chili powder
  • 1/2 Tbsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. Ancho chili powder
  • 2 Tbsp. adobo sauce and 1 adobo pepper
  • 5 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • 1/4 tsp. black pepper

For the quesadillas

  • 8 burrito size flour tortillas (10-inch)
  • 2-3 cups cheddar cheese, shredded
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup yellow corn, drained and rinsed
  • 1/2 tbsp butter
  • Garnish ideas: avocado, guacamole, salsa, hot sauce, sour cream

Instructions

  • Preheat the oven to 350°F. Place the chicken breasts in a Dutch oven and pour broth in. Add in all the seasonings and gently stir. Bake in the oven for 30-40 minutes or until the chicken reaches an internal temperature of 165°F. Shred chicken and keep in the juices. 
    3 boneless, skinless chicken breasts (~1 1/2 lb.), 2 cups chicken stock, 1 Tbsp. chipotle chili powder, 1/2 Tbsp. smoked paprika, 1 tsp. cumin, 1 tsp. onion powder, 1 tsp. Ancho chili powder, 2 Tbsp. adobo sauce and 1 adobo pepper, 5 cloves garlic, minced, 1 Tbsp. kosher salt, 1/4 tsp. black pepper
  • Rinse the rice: add the rice to a fine meshed strainer or sieve and rinse until the water becomes clear. Cook the U.S.-grown long grain rice: Follow the package directions or use this easy stovetop method: Combine 1 cup long grain rice with 2 cups water and a dash of salt in a small saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer for 15 minutes or until most of the water is absorbed. Allow the pot to sit, undisturbed, for another 10 minutes. Fluff with a fork and set aside
    1 cup U.S.-grown long grain white rice
  • Assemble the quesadillas: Divide shredded cheese on one half of a flour tortillas. Add the white rice on top, shredded chicken, corn, black beans and an additional sprinkle of cheese. Fold the tortillas half over. 
    8 burrito size flour tortillas (10-inch), 2-3 cups cheddar cheese, shredded, 1/2 cup black beans, drained and rinsed, 1/2 cup yellow corn, drained and rinsed
  • Melt ½ Tbsp. butter in a skillet over medium-high heat. Carefully transfer the quesadillas to the hot pan and cook until golden brown underneath, about 3 minutes. Flip and cook on the second side until golden.
    1/2 tbsp butter
  • Remove from the pan. Slice and enjoy with your favorite quesadilla toppings. 
    Garnish ideas: avocado, guacamole, salsa, hot sauce, sour cream

Video

Notes

  • For a more traditional flavor add Mexican cheese like Oaxaca or Chihuahua.
  • If you have one handy, use a kitchen aid stand mixer to shred the chicken. It’s a quick alternative to pulling it apart, and you don’t have to let the chicken cool off before shredding.
  • Use a pizza wheel to cut the quesadilla. Simply slide it onto a cutting board and cut away!  
  • Use the shredded chicken in a variety of other recipes like tacos, burritos, chicken and rice burrito bowls, taco salad and chicken tortilla soup.

Nutrition

Serving: 1quesadilla | Calories: 462kcal | Carbohydrates: 42g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 850mg | Potassium: 596mg | Fiber: 4g | Sugar: 3g | Vitamin C: 2mg | Calcium: 282mg | Iron: 3mg