Smoky Ancho Chicken Quesadillas – Ash's In The Kitchen

I made quesadillas for lunch and they were so quick to make! I wasn’t happy with the tortillas I made last night so I made a second batch. So much better! Of course, you can use store-bought tortillas but I highly recommend making them from scratch at least once!

Ancho Chicken:

3 large Chicken Thighs

1 Tablespoon Olive Oil

1 teaspoon Ancho Chile Powder

1 teaspoon Chipotle Chile Powder

1 teaspoon Garlic Powder

½ teaspoon Salt

¼ teaspoon Pepper

—

1 cup Onion; diced

1 cup Bell Pepper; diced

2 cloves Garlic; minced

Salt and Pepper to taste

½ cup Sweet Corn

3 cups Mexican Blend Cheese

6 Flour Tortillas

  1. Add the chicken ingredients to a medium bowl and mix well. Cover and chill overnight.
  2. Heat a large skillet over medium heat and add a splash of olive oil. Once heated, add the chicken and cook until the internal temperature reaches 165°F; about 8 minutes. Remove the chicken from the pan and tent with foil; set aside.
  3. Add the onions and peppers to the skillet and sauté until tender. Chop the chicken and add it back into the skillet, cover and set aside.
  4. Heat a griddle pan over medium heat and add a pad of butter. Once the pan is hot, add a tortilla and top it with cheese, chicken, onion, peppers and corn. Sprinkle on more cheese and top with the second tortilla. Press the quesadilla down with a skillet and cook until the bottom tortilla is golden brown; flip and weigh it down with the skillet again. Remove the quesadilla from the pan and add it to a warm oven, then repeat with remaining ingredients.
  5. Serve with Mexican Rice and Refried Beans and enjoy!
  • Homemade Flour Tortillas Recipe by Ash’s In The Kitchen

Looking for a side dish? Try one of these recipes!

Restaurant Style Cantina Salsa Rice Weeknight Refried Beans Home Fried Tortilla Chips Elote Street Corn Casserole Jalapeno Popper Scalloped Potatoes Baked Bacon Wrapped Jalapeño Poppers

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