Quick and easy 5-ingredient chipotle chicken quesadillas made with tender chicken, smoky chipotle sauce, and melty cheese. A fast weeknight dinner ready in minutes!
Who else is a fan of meals that are put together in just minutes?
Honestly, I’m a simple creature. And that means I make a lot of simple meals. The fewer ingredients, the better.
I have ADHD too, so a short ingredient list means I don’t get overwhelmed by cooking.
These Chipotle Chicken Quesadillas have only FIVE ingredients. They’re ready in less than 30 minutes, perfect for busy weeknights.
They’re made with quickly-grilled chicken strips, a smoky chipotle sauce, and melty cheese. SO good!
My husband John finished his and immediately said, “You can definitely make this again!”.
Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips and tricks!
Ingredients
- Flour tortillas
- Cooked and sliced chicken
- Shredded cheddar cheese: You can also use a taco blend if that suits you better!
- Chipotle sauce: I’m a huge fan of the Taco Bell brand. It’s creamy and smoky, and super delicious!
- Creole seasoning: Gives the chicken a little kick! But you can always use taco seasoning instead.
How to Make
Cook the chicken
Slice a raw chicken breast into thin slices and place onto a heated skillet.
Add your favorite seasonings here. I used my favorite Creole seasoning, but a simple taco seasoning would work as well.
Cook the chicken. flipping each piece over every minute or so, until the inside of the chicken is no longer pink.
Assemble the quesadillas
Lay 4 tortillas out flat. On each one, divide the chicken equally and sprinkle the cheese over top. Drizzle the chipotle sauce over the cheese, then fold over the top half of the tortilla.
Carefully place the quesadilla into a second heated large skillet. Place as many as you can fit in there; I can do up to two in mine.
Let it cook for a minute or two on one side, then use a spatula to carefully flip over. Continue cooking until both sides are golden brown.
Divide onto plates and serve with your favorite sides! I usually cut my quesadilla into two pieces, but if yours is big enough you can cut into four pieces.
How to Store
Once the quesadillas have cooled to room temperature, place each one in an airtight container and keep in the fridge. Use it up within 3-4 days.
How to Reheat Quesadillas
You can reheat your quesadillas in a few different ways!
- Stovetop: Heat a large skillet to medium heat and lay the cooked quesadilla inside. Heat for 2-3 minutes on each side until it’s fully heated through.
- Oven: Reheat in the oven at 350 degrees for 5-6 minutes until fully heated.
- Toaster oven: Let it toast for 1-2 minutes at a time until the insides are heated through.
- Microwave: Not the best method as your quesadilla won’t be crispy. But heat for 20-25 seconds until it’s fully heated.
Can you make a quesadilla with two tortillas?
If you have small tortillas, you can definitely use a second tortilla!
Just cover the entire bottom tortilla with the ingredients, then lay the second tortilla on top. You’ll need to use extra caution when flipping, in case the ingredients start to fall out.
Other 5-Ingredient Recipes
Looking for more easy recipes with only 5 ingredients or less? I’ve got you covered! Check out my full collection below and add them to your next meal plan!
Print the Recipe
5-Ingredient Chipotle Chicken Quesadillas
Quick and easy 5-ingredient chipotle chicken quesadillas made with tender chicken, smoky chipotle sauce, and melty cheese. A fast weeknight dinner ready in minutes!
Ingredients
- 1 pound raw chicken breast, sliced
- 1 tablespoon Creole seasoning (See Notes)
- 4 10-inch flour tortillas
- 1 cup shredded cheddar cheese
- 4 tablespoons Chipotle sauce
Instructions
- Add raw chicken slices to a large heated skillet. Sprinkle with Creole seasoning and cook for 6-7 minutes, flipping occasionally, until the chicken is no longer pink.
- Set out 4 tortillas. On one half of each one, sprinkle 1/4 cup shredded cheddar, 1/4 of the chicken, and 1 tablespoon of the Chipotle sauce. Fold the top half of the tortilla over the bottom.
- Carefully place the folded quesadilla onto a new heated skillet, on medium heat. Cook for 2-3 minutes on each side until the quesadilla is golden brown.
- Place on a plate, slice in half, and serve with your favorite sides.
Notes
To store: When the quesadillas have cooled to room temperature, store leftovers in an airtight container in the fridge. Use up within 3-4 days.
To reheat: Heat a skillet to medium heat, then cook the quesadilla for 1-2 minutes on each side until fully heated through.
Seasoning: You can use whatever seasoning you'd like. Creole seasoning is good, or a simple taco seasoning.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 431Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 112mgSodium: 770mgCarbohydrates: 25gFiber: 0gSugar: 1gProtein: 34g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.