Diet: Gluten Free, Nut Free, Soy Free
Serves: 5
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Description

These smoky chipotle chicken quesadillas are packed with juicy marinated chicken, melted cheese, fresh homemade salsa and a creamy chipotle lime crema.

This recipe balances flavour with wholesome ingredients, using a high-protein chicken filling, fresh vegetables and homemade toppings instead of shop-bought alternatives. Crispy on the outside and packed with smoky, spicy flavour, they’re perfect for an easy weeknight dinner. If you’re looking to reduce the fat content, simply leave out the cheese – the smoky chipotle chicken, fresh salsa and creamy chipotle lime crema still make for a delicious, satisfying meal.

Nutritionist’s Tip: Chicken is a fantastic source of high-quality protein, helping to keep you fuller for longer. Pairing it with a fresh homemade salsa adds extra fibre and nutrients, while making your own chipotle lime crema allows you to control the ingredients. For a lighter version, simply omit the cheese – the quesadillas are still packed with flavour thanks to the smoky marinade and vibrant homemade toppings.

Ingredients

Chicken & marinade

• 1.5kg chicken thigh or breast (chopped into bite sized chunks)
• 3 tbsp chipotle paste
• Juice of 1 lime
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Sprinkling of salt and pepper

Chipotle Lime Crema:

• 2 heaped tbsp mayonnaise
• 2 tbsp sour cream
• 1 heaped tbsp chipotle paste
• Juice of 1 lime

Salsa

• 2 tomatoes (diced)
• 1 red onion (diced)
• Juice of 1 lime
• 1 jalapeno (diced)
• 1 large handful coriander (chopped)
• 100g drained sweetcorn (optional)

Assembly

• 200g of a grated mozzarella cheese blend (I used a blend of mozzarella, cheddar and Monterey jack, but you can keep it simple with just mozzarella if you prefer).
• 5 large wheat tortilla wraps (use gluten-free alternative if you're gluten-free)

Method

1. Add the chipotle paste, garlic powder, onion powder, lime juice, salt and pepper to a large bowl and mix in the chicken pieces until every piece is evenly coated. Cover and marinate in the fridge for at least 30 minutes. If you're short on time, you can cook it straight away, but marinating gives the chicken a deeper smoky flavour.
2. In a separate bowl mix together the chipotle lime crema ingredients and set aside.
3. In another bowl combine all the salsa ingredients together along with the sweetcorn if using.
4. In a large frying pan heat up one tablespoon of extra virgin olive oil on a medium to high heat. Once the pan is hot, add the chicken marinade and allow the chicken pieces to cook evenly on one side for 6 minutes before flipping each piece over to cook for another 6 minutes.
5. Heat a clean frying pan over a medium heat and lightly brush with oil. Place one tortilla into the pan and sprinkle one handful of cheese evenly over one half. Top with a generous spoonful of cooked chicken before folding the tortilla over to create a half-moon shape.
6. Cook for 2–3 minutes until the underside is golden and crisp. Carefully flip and cook for another 2–3 minutes until the cheese has melted and both sides are crispy.
7. Transfer the quesadilla to a plate and carefully open it. Spoon over a generous amount of the chipotle lime crema and fresh salsa before folding it closed again. Repeat with the remaining tortillas and serve immediately.
8. Repeat steps 5-7 for the remaining four quesadillas and serve.