Chipotle Chicken Quesadillas with Rice

Chipotle chicken quesadillas with rice bring restaurant-quality flavor right to your kitchen with minimal effort. This recipe combines smoky chipotle-spiced chicken, fluffy rice, and gooey melted cheese all wrapped in crispy tortillas. The secret is in the bold seasoning blend featuring chipotle chili powder, smoked paprika, and adobo sauce that infuses every bite with layers of warmth and depth.

I love making these on busy weeknights when my family wants something hearty and satisfying. The rice cooks alongside the chicken, so you can multitask and have dinner ready in about 30 minutes. Plus, leftovers reheat beautifully for next-day lunches.

Ingredients

For the Rice and Chicken:

• 1 cup U.S.-grown long grain white rice
• 3 boneless, skinless chicken breasts (~1 1/2 lb.)
• 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
• 2 Tbsp. adobo sauce and 1 adobo pepper, finely chopped
• 5 cloves garlic, minced
• 1 Tbsp. kosher salt
• 1/4 tsp. black pepper

For the Quesadillas:

• 8 burrito size flour tortillas (10-inch)
• 2-3 cups cheddar cheese, shredded
• 1/2 cup black beans, drained and rinsed
• 1/2 cup yellow corn, drained and rinsed
• 1/2 tbsp butter

Garnish ideas:

• Avocado, sliced
• Guacamole
• Salsa
• Hot sauce
• Sour cream

How To Make Chipotle Chicken Quesadillas with Rice

1. Combine rice with chicken stock in a medium saucepan and bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
2. Season chicken breasts with chipotle chili powder, smoked paprika, cumin, onion powder, Ancho chili powder, salt, and pepper, rubbing the spices evenly on both sides.
3. Heat a large skillet over medium-high heat and cook seasoned chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and let rest for 5 minutes, then shred using two forks and toss with minced garlic, adobo sauce, and chopped adobo pepper.
5. Fluff cooked rice with a fork and set aside.
6. Lay out 4 tortillas on a clean surface and divide shredded chicken, rice, cheese, black beans, and corn evenly among them, placing filling on one half of each tortilla.
7. Fold tortillas in half to create half-moon shapes, pressing gently to seal.
8. Melt butter in a large skillet or griddle over medium heat and cook quesadillas for 3-4 minutes per side until golden brown and cheese melts completely.
9. Cut each quesadilla into 3-4 triangular wedges and serve immediately with desired garnishes.

Flavor Profile and Serving Suggestions

The chipotle chicken in these quesadillas delivers a smoky, slightly spicy kick that’s balanced by the creamy melted cheddar. The rice adds heartiness while the black beans and corn contribute texture and a subtle sweetness. This combination creates a well-rounded meal that satisfies without overwhelming your palate.

These quesadillas work great for casual family dinners, game day gatherings, or meal prep for the week. Serve them alongside Mexican street corn pasta salad for a complete Tex-Mex feast, or pair with a simple green salad to lighten things up. They’re also fantastic cut into smaller wedges as appetizers for parties.

Make-Ahead and Storage Tips

You can prep components ahead to save time on busy nights. Cook the rice and chicken up to 3 days in advance and store separately in airtight containers in the refrigerator. The seasoned chicken actually tastes better after marinating overnight in the adobo mixture.

Assembled but uncooked quesadillas freeze well for up to 2 months. Stack them between sheets of parchment paper in a freezer bag, then cook directly from frozen, adding a few extra minutes to the cooking time. Leftover cooked quesadillas keep in the fridge for 3-4 days. Reheat in a skillet over medium heat for best results, as microwaving can make the tortillas soggy.

Customization Ideas

Feel free to swap ingredients based on what you have on hand. Try pepper jack cheese instead of cheddar for extra heat, or use a Mexican cheese blend for authentic flavor. If you’re not a fan of black beans, pinto beans or refried beans work just as well.

For a lighter version, use whole wheat tortillas and reduce the cheese to 1-1.5 cups. You can also bulk up the veggie content by adding sautéed bell peppers or zucchini to the filling. The chipotle chicken also tastes incredible in buffalo chicken quesadillas if you want to switch up the flavor profile, or try it in cheesy ground beef quesadillas for variety.

Vegetarians can substitute the chicken with roasted sweet potato chunks or extra beans while keeping the same smoky spice blend.

Expert Tips

• Don’t skip resting the chicken after cooking. This step allows juices to redistribute, keeping the meat moist and tender.
• If your skillet isn’t large enough to fit full quesadillas, cook them in batches and keep finished ones warm in a 200°F oven.
• To get extra crispy quesadillas, brush the outside of the tortillas lightly with oil before cooking instead of using butter in the pan.
• The recipe easily doubles or triples for feeding a crowd. Just cook the quesadillas in batches.
• Leftover chipotle chicken and rice make an excellent filling for burritos, burrito bowls, or stuffed bell peppers.
• For milder quesadillas, reduce the chipotle chili powder to 1-2 teaspoons and omit the adobo pepper.

FAQ

Can I use brown rice instead of white rice?

Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically needs 45-50 minutes and about 2.5 cups of liquid. Cook it separately according to package directions, then mix with the shredded chicken.

How do I prevent my quesadillas from getting soggy?

Make sure the rice is fully cooked and not watery before adding it to the tortillas. Also, don’t overfill the quesadillas, and cook them over medium heat so the tortillas crisp up before the filling releases too much moisture.

Can I make these quesadillas on the grill?

Absolutely! Brush the outside of assembled quesadillas with oil and grill over medium heat for 3-4 minutes per side. Keep the lid closed to help the cheese melt evenly.

What’s the best way to reheat leftover quesadillas?

Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through and crispy. You can also use an air fryer at 350°F for 3-4 minutes. Avoid the microwave if possible, as it makes the tortillas chewy.

Can I substitute the chicken stock with water?

You can, but chicken stock adds much more flavor to the rice. If using water, consider adding a chicken bouillon cube or some extra salt and spices to compensate for the lost flavor.

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