• 8 Soft Wrap Mini tortillas
  • 8 oz chicken breast
  • 1 cup onion, thick sliced
  • 1/4 cup + 1 tblsp olive oil
  • 1 tblsp butter
  • 1 tblsp chipotle chili powder
  • 2 tblsp lime juice
  • 1 cup Monterey Jack cheese
  • Salt
  • Cooking Spray
  • Sour Cream, Salsa, Guacamole

If there was one thing that I could not live without it would be Mexican food. I honestly could eat it every day if you let me. Enchiladas. Tacos. Quesadillas. Especially quesadillas. Chicken, steak, black bean. Dunked in sour cream and guacamole. I’m drooling just thinking about it. Today I’m bringing you a quick and easy smoky chipotle chicken quasadilla made to the perfect serving size using La Tortilla Factory Soft Wrap Minis. These come in 5 different flavors offering only 50 calories per tortilla. I opted for the Fiesta flavor. I’m pretty much in love with these tortillas since they are so low in calories. I’ve been using them in my lunches because they work well with my calorie counting. Be sure to read through today’s post to find out how you can win all 5 flavors to try for yourself!

Let’s start with the chicken. Place the chicken in a shallow dish and cover it with the chipotle chili seasoning, a pinch of salt, lime juice, 1/4 cup olive oil and salt. Allow the chicken to marinate for at least 1 hour before grilling. Grill the chicken over medium heat for 6-10 minutes, flipping halfway through. Remove the chicken from the grill and allow it to cool slightly before slicing.

Heat a saucepan over medium heat. Add in the remaining olive oil, butter and onions and saute for 10 minutes to caramelize the onions. Remove from the heat.

Lay 4 tortillas out onto a clean work surface. Evenly divide the chicken and onions among the 4 tortillas, spreading them out over the tortilla. Divide the cheese evenly among the 4 tortillas and top each with a second tortilla.

Heat a large saucepan over medium heat and coat with cooking spray. Place one quesadilla at a time in the pan, cooking for 2-3 minutes per side until crisp.  Remove from the pan and cut into 4 wedges. Repeat with each quesadilla. Serve with sour cream, guacamole and salsa. Perfect for a snack or meal!

Smoky Chipotle Chicken Quesadillas | foodnfocus.com

Smoky Chipotle Chicken Quesadillas
 
Author:
Cuisine: Mexican
Ingredients
  • 8 Soft Wrap Mini tortillas
  • 8 oz chicken breast
  • 1 cup onion, thick sliced
  • ¼ cup + 1 tblsp olive oil
  • 1 tblsp butter
  • 1 tblsp chipotle chili powder
  • 2 tblsp lime juice
  • 1 cup Monterey Jack cheese
  • Salt
  • Cooking Spray
  • Sour Cream, Salsa, Guacamole
Instructions
  1. Place the chicken in a shallow dish and cover it with the chipotle chili seasoning, a pinch of salt, lime juice, ¼ cup olive oil and salt. Allow the chicken to marinate for at least 1 hour before grilling. Grill the chicken over medium heat for 6-10 minutes, flipping halfway through. Remove the chicken from the grill and allow it to cool slightly before slicing.
  2. Heat a saucepan over medium heat. Add in the remaining olive oil, butter and onions and saute for 10 minutes to caramelize the onions. Remove from the heat.
  3. Lay 4 tortillas out onto a clean work surface. Evenly divide the chicken and onions among the 4 tortillas, spreading them out over the tortilla. Divide the cheese evenly among the 4 tortillas and top each with a second tortilla.
  4. Heat a large saucepan over medium heat and coat with cooking spray. Place one quesadilla at a time in the pan, cooking for 2-3 minutes per side until crisp. Remove from the pan and cut into 4 wedges. Repeat with each quesadilla. Serve with sour cream, guacamole and salsa.

Smoky Chipotle Chicken Quesadillas | foodnfocus.com