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Nachos get a lot of love as a great party food, and I’m not here to disagree (just check out my Chicken Fajita Nachos for a great option), but I think we need to give quesadillas more credit and space on the table!
A good quesadilla has all the great parts of nachos, the creamy cheesiness, the rich corn tortilla flavor and just the right amount of heat. And the best part? Everything good is in every bite, no dry chips at the bottom here!
But I think quesadillas get a bad reputation because of the fast food version. It’s over priced, often way too oily and half the time the cheese isn’t even melted! No spicy sauce is going to overcome that.
That’s why I created these Spicy Chipotle Quesadillas. They’re pan fried so they’re melty on the inside and crispy on the outside. The herbs combined with chipotle peppers make them fresh and flavorful. Serve them up with my spicy queso dip for a quick dinner or as appetizers for a weekend hang. Plus, they’re super simple to make whether you need a few or to feed a whole crowd!
The peppers bring all the flavor!
When I first started developing this chipotle cheese quesadilla recipe, I was only using the cilantro, scallions, and cheese, but guess what...I had a can of chipotle peppers left over from a job, so I figured I would throw them into the quesadillas. Turns out, this was the key to taking these from ordinary to exceptional!
The peppers added some much needed heat to the quesadillas and made them super delicious.
I also like to pair these with an incredibly easy Greek yogurt dip. Just add some cumin, chili powder, and salt to taste and you are set. You’re going to want to use this dip for everything!
Quick Tip!
- You can absolutely use pre-shredded cheese here, but try grating it straight from the block! Not only is the block cheaper for more cheese, the freshly grated cheese is smoother and more creamy when melted!
Ingredient Spotlight!
- Corn Tortillas
- You might be more used to flour tortillas, but I encourage you to give them a try here for corn tortilla quesadillas! Especially if you have a Hispanic grocery store near you where you can get them super fresh and inexpensive (I find them for about 5 cents per tortilla 🎉). You can also use them to make homemade tortilla chips that go great with my avocado cilantro Greek yogurt dip.
- Chipotle Peppers packed in Adobo
- This one is also probably going to be in the Hispanic section in your grocery store, even if you’ve never seen it before. Not only can you use the peppers, but the sauce they’re packed in can be used too! Look for a jar with a reclosable lid and you can store them in the fridge if you don’t use the whole thing at once.
Okay, friend! It’s your turn to make my chipotle pepper quesadillas! If you have any questions about this recipe drop them in the comments below!
🎉🎉🎉 Happy partying!
Recipe
Spicy Chipotle Quesadillas
Ingredients
Quesadillas
- 8 corn tortillas
- 2 tsp. canola oil
- 2 scallions thinly sliced
- 2 tbsp. chopped cilantro
- 4 canned chipotle peppers packed in adobo finely chopped
- 1 cup shredded jack cheese
Dip
- ¾ cup greek yogurt
- ¾ tsp. chili powder
- ¾ tsp. cumin
- salt to taste
Instructions
Quesadillas
- Place 1 tsp. oil onto a large cast iron pan (or large skillet) and set to medium-high heat.2 tsp. canola oil
- Add two of the tortillas side by side, and top each with a quarter each of the scallions, cilantro, chipotle peppers and ¼ cup cheese. Top each with another tortilla.8 corn tortillas, 2 scallions, 2 tbsp. chopped cilantro, 4 canned chipotle peppers packed in adobo, 1 cup shredded jack cheese
- Cook until the cheese has melted and the tortillas have lightly browned, 2-3 minutes per side.
- Add remaining oil to the pan, and repeat with remaining quesadilla ingredients.2 tsp. canola oil
- Cut each quesadilla into six wedges and serve with dip!
Dip
- In a medium bowl mix spices with yogurt and add salt to taste.¾ cup greek yogurt, ¾ tsp. chili powder, ¾ tsp. cumin, salt to taste
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