Who doesn’t love a good quesadilla? Step up your game with our incredible chipotle chicken and rice quesadillas! This recipe brings together juicy shredded chipotle chicken, black beans, corn, and rice for a flavorful, nutrient-dense, and well-textured meal that all will enjoy.
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Ingredients
Filling
- 3 boneless skinless chicken breasts
- 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
- 5 cloves garlic minced
- 1 Tbsp Kosher salt
- 1/4 tsp black pepper
- 1 chipotle pepper in adobo sauce minced
- 2 Tbsp adobo sauce
- 1 cup long grain white rice
Quesadillas
- 2–3 cups shredded Cheddar cheese
- 8 10-inch burrito-size flour tortillas
- 1/2 cup yellow corn drained and rinsed
- 1/2 cup black beans drained and rinsed
- 4 Tbsp butter
- Avocados or guacamole
- Salsa
- Hot sauce
- sour cream
Ingredients
Filling
Quesadillas
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Rate this recipe!
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Instructions
Filling
- Preheat the oven to 350 degrees. Place the chicken breasts in a Dutch oven and pour broth in. Add in all of the seasonings, chipotle pepper, and adobo sauce, and gently stir. Bake for approx. 30–40 minutes or until the chicken reaches an internal temperature of 165 degrees. Shred chicken and retain the juices.
- Combine 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 fork and set aside.
Quesadillas
- Divide shredded cheese on half of a flour tortilla. On top of the cheese, add spoonfuls of rice, shredded chicken, corn, black beans, and an additional sprinkle of cheese, leaving a small border around the edge. Fold over the remaining half of the tortilla.
- Melt 1/2 tablespoon butter in a skillet over medium-high heat. Carefully transfer the quesadilla to the hot pan and cook until golden brown underneath, approx. 3 minutes. Flip and cook on the second side until golden.
- Remove from the pan. Slice with a pizza wheel cutter and enjoy with your favorite quesadilla toppings such as avocados, guacamole, salsa, hot sauce, and sour cream.
Recipe Notes
Notes: For a more traditional flavor, try using a Mexican cheese like Oaxaca or Chihuahua. Once the chicken is cooked, use a 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. Tortillas can burn easily, so keep the temperature on medium heat when frying the quesadilla.
Recipe and photo courtesy of Tawnie at Kroll’s Korner, via the USA Rice Federation (USA Rice).
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