21 Reviews of Grilled Chipotle-Chicken Quesadillas

From: DebS #2

On Oct 5, 2008

Fantastic! I can't find Chiptole Chilies in Adobo - so I've been using cans of roasted chilies. They were tricky to turn - then I discovered using 2 dinner plates to slide them onto and then flipping them. Worked like a charm! I've been using this recipe as an appetizer and a main dish! I can't wait to try these when I find the right chilies! Thanks for sharing!

From: Vino p.o. prn

On Nov 4, 2008

The chipotle sauce was Excellent!! to make it healthier, I substituted plain Greek yogurt and some salt for the mayo and served this with Shredded Chicken for Enchiladas, Tostadas, Tacos (#169500). I'll be making this one again and again!

From: Bobbie

On Apr 14, 2007

Wished I could add a few more stars!!! I made cookiedog's Cilantro Chicken and had some left over so used that to make these quesadillas. I think the extra flavor in the chicken really took these over the top (and that's the way I'll prepare the chicken each time I make these). We had the two leftover quesadillas for lunch today and they were even better heated in the microwave than they were last night! My husband wants me to make up several of these and freeze them. That way he can have one any time he wants. I served some sour cream with along with the pico de gallo/salsa. We usually use flour tortillas for quesadillas and I almost stuck with them — but I'm soooooo glad I gave the corn tortillas a try. They were excellent, and I'm sure added to the wonderful blend of flavors. Cookdog — these ROCK!

From: Bert's Kitchen Witch

On May 15, 2007

Excellent!! I can not say any much more than, "These are the best Quesadillas that I have ever made at home!!" Way to go cookiedog! This one is another winner!

From: BakerBeth

On May 28, 2007

These reminded me of a Bobby Flay recipe. It has excellent flavor and plenty of heat. My family loved them.

From: HEP MEP

On Mar 2, 2007

Excellent. We all liked these a lot! I didn't grill my chicken - I boiled it in some chicken broth to which I added some cumin and chili powder. Then I pulled it apart. I also used flour tortillas instead of corn since we prefer them for quesadillas. I made them my usual way by brushing one side of a tortilla with a little oil, folding it over, and then filling half with the ingredients. Had Mexican rice on the side. Will be made again. Thanks!

From: Chef #446900

On Feb 8, 2007

My husband just raved over this recipe. He even wanted the leftovers (cold) in his lunch the following day. Very easy to prepare.

From: Muffin Goddess

On Oct 10, 2006

I made these with your Cilantro Chicken, and boy, were they good! I couldn't get the grill out of the shed, so I just used the Foreman grill instead — a little messy with the melted cheese, but not terrible. The chipotle sauce adds a great smoky touch (I love chipotle anything). They were crispy on the outside, gooey and cheesy on the inside. The marinaded chicken made them nice and garlicky, too. Thanks for posting, we really enjoyed these!

From: lazyme

On Nov 28, 2006

Oh, these are good! I had to grill the chicken on my stovetop grill pan because the outdoor grill is covered in snow. I made these as stated except that I used flour tortillas because that's what I had on hand. I also ended up putting a dab of the leftover sauce on top of the finished wedges and topped that with some salsa and jalapeno rings. Yummy! Thanks, cookiedog.

From: Gingernut

On Jan 1, 2007

Delicious! DH said I should give this 5 1/2 stars. I never met a quesadilla that I didn't like, but as you mentioned, the "sauce" really adds something (as does the chargrilled flavour of the chicken). Like another reviewer, I used Cilantro Chicken to make the chicken. I didn't even use half of the 2 lbs of chicken, so will use the leftovers in a salad tomorrow. I also added some finely chopped green capsicum and onions. Made both the chicken and the quesadillas on a cast iron grill pan. This worked just fine, except I only had room to make one quesadilla at a time.