Honey Chipotle Chicken Quesadillas Pressure Cooker Recipe
These honey chipotle chicken quesadillas are the perfect mix of sweet heat and cheesy comfort, packed with juicy shredded chicken, tender veggies, and flavor that hits hard. Quick to prep and always a crowd-pleaser.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup shredded chicken rotisserie or pre-cooked breast
- ½ teaspoon chipotle chili powder
- 1 tablespoon diced chipotles in adobo optional
- ½ teaspoon garlic powder
- kosher salt and pepper to taste
- 1 tablespoon honey
- ½ cup fresh corn cut from cob
- ½ cup sliced sweet peppers
- 4 flour tortillas soft taco size
- 6 ounces sharp cheddar shredded
- 3 ounces Monterey Jack cheese shredded
- pickled onions for topping
- cotija cheese for topping
- shredded lettuce for serving
- cilantro for serving
- salsa ranch for serving
- 1 tablespoon olive oil or butter for cooking
Instructions
Instructions
- Mix the shredded chicken with chipotle powder, diced chipotles in adobo, garlic powder, honey, salt, and pepper in a bowl.
- Heat a skillet over medium with olive oil. Add corn and sweet peppers and sauté for 5 to 7 minutes until lightly charred.
- Place tortillas on a surface. Fill one half with chicken mix, sautéed veggies, and cheese. Fold into a semicircle.
- Heat skillet or griddle on medium. Add oil or butter and cook each quesadilla for 2 to 3 minutes per side until golden and the cheese is melted.
- Let quesadillas rest for a minute, then slice and serve with pickled onions, cotija cheese, lettuce, cilantro, and salsa ranch.
Notes
Leftovers can be stored for up to 4 days or frozen in tightly wrapped portions. Reheat in a skillet for the best texture.