Delicious spicy chipotle quesadillas, filled with scallions, cilantro, chipotle peppers and jack cheese served with a delicious Greek yogurt dip!
I live in the San Fernando Valley of Los Angeles, and for the most part, I really like it!
Being able to walk or bike to so many things is great and extremely different from the way I grew up, which is probably part of the reason I enjoy it so much. Growing up, my family lived in a small town about a 30 minute drive from everything. To go to the grocery store, the movies, and even high school, was a drive.
Now Stephen and I can bike to the grocery store, the mall, and our Sunday breakfast spot 🙂
I also love having a small Vallarta Supermarket literally a block and a half away from my apartment. For those of you who don’t live in Southern California — they are all over the place here. Vallarta Supermarkets carry the normal grocery store foods (meat, dairy and produce) but cater to the Hispanic community. Their cheese selection is great. I purchased the queso fresco for my tasty spicy potato tacos recipe there.
One of the things I always buy there are the corn tortillas. They are super inexpensive (about 5 cents per tortilla) and have that homemade corn tortilla deliciousness about them. Since one package is gigantic, I usually freeze them in batches of 10 and thaw them overnight in the fridge whenever we start to run low.
I love using them for homemade chips (a perfect companion to some avocado cilantro Greek yogurt dip) and these quesadillas that Stephen and I eat at least once per week!
I usually make them with just 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. The peppers added some much needed heat to the quesadillas and made them super delicious. I am now convinced that I have to include the peppers in our weekly quesadillas all the time! We also like to eat these with a way easy Greek yogurt dip. Just add some cumin, chili powder, and salt to taste and you are set.
Stephen and I usually eat these for dinner with some veggies, but they would also be great as an appetizer for a party or a snack. If you give them a try, let me know how you like them in the comments below!
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
- 3/4 cup greek yogurt
- 3/4 tsp. chili powder
- 3/4 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.
- Add two of the tortillas side by side, and top each with a quarter each of the scallions, cilantro, chipotle peppers and 1/4 cup cheese. Top each with another tortilla.
- 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.
- Cut each quesadilla into six wedges and serve with dip!
Dip
- In a medium bowl mix spices with yogurt and add salt to taste.
Chipotles in adobo are pretty much the best thing ever – These look great!
Thank you! Yeah, I do love chipotles in adobo too!
Yum!! I love how simple this is, but how absolutely amazing it sounds! Quesadillas are one of my favorite foods – I will definitely try this out soon! ?
I hope you do make these soon! They are so yummy!
These look great! I love quesadillas for a quick lunch or dinner.
Me too! I’d eat quesadillas for any meal!
These look so delicious! And I love the fact that your recipe uses such easy to find ingredients!
Thank you Sarah! Yeah, it is so nice when recipes call for easy to find ingredients!
I love this…looks so tasty! What a great idea…thanks for sharing!
Thank you and you are most certainly welcome Jodee! They are a little spicy so you can always adjust the amount of chipotle peppers as needed!
Stop the train!!! I found my dinner for tonight…which means I have to make my own tortillas because there are none left in the freezer. Oh, well! That’s half the fun, right? Thanks for sharing this gorgeous platter, Michelle!
Mila I am sure you will love them…especially with HOMEMADE tortillas!!! You are a culinary rockstar and I hope you share your recipe 😉