Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken thighs
- 3 tbsp adobo sauce (from canned chipotles in adobo)
- 1 chipotle pepper in adobo, finely minced (about 1 tbsp)
- 2 tbsp fresh lime juice
- 1 tbsp neutral oil (plus more for cooking)
- 2 cloves garlic, grated or minced
- 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp kosher salt
- 1 large yellow onion, 2 bell peppers, sliced
- 4 large flour tortillas (10-inch/25 cm)
- 12 oz (340 g) Monterey Jack, shredded (about 3 cups)
- 3 tbsp unsalted butter, softened
- Dip: 1/2 cup sour cream, 1 tbsp adobo sauce, 1 1/2 tbsp honey, 1 tbsp lime juice, pinch salt
Do This
- 1. Marinate chicken 30 minutes (or up to 24 hours) in adobo sauce, minced chipotle, lime, oil, garlic, cumin, oregano, and salt.
- 2. Mix the creamy chipotle–honey–lime dip; chill.
- 3. Sauté sliced peppers and onion on medium-high until crisp-tender; season and set aside.
- 4. Cook chicken on medium-high until browned and 165°F (74°C) inside; rest 5 minutes, then slice.
- 5. Fill tortillas with Monterey Jack and chicken; fold in half.
- 6. Butter outsides; griddle on medium until deeply golden and melty, about 2–3 minutes per side.
- 7. Serve with fajita veggies and dip (plus lime wedges if you like).
Why You’ll Love This Recipe
- Buttery-crisp tortilla: Griddling with butter gives that signature restaurant crunch and rich flavor.
- Juicy, smoky chicken: The adobo-lime marinade brings heat, tang, and depth without being complicated.
- Real “quesadilla pull”: Monterey Jack melts smoothly and stretches beautifully.
- Full meal vibes: Fajita veggies and a creamy chipotle–honey–lime dip make it feel complete and customizable.
Grocery List
- Produce: 1 large yellow onion, 2 bell peppers (any colors), 2–3 limes, 2 cloves garlic
- Dairy: Monterey Jack cheese, unsalted butter, sour cream (or plain Greek yogurt)
- Meat: Boneless, skinless chicken thighs
- Pantry: Flour tortillas (10-inch), canned chipotle peppers in adobo, honey, neutral oil (avocado/canola), ground cumin, dried oregano, kosher salt, black pepper
Full Ingredients
Adobo-Marinated Chipotle Chicken
- 1 1/2 lb (680 g) boneless, skinless chicken thighs (about 6–8 thighs)
- 3 tbsp adobo sauce (from canned chipotle peppers in adobo)
- 1 chipotle pepper in adobo, finely minced (about 1 tbsp)
- 2 tbsp fresh lime juice (from 1–2 limes)
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
- 2 cloves garlic, finely grated or minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp kosher salt
Fajita Veggies
- 1 large yellow onion, thinly sliced
- 2 medium bell peppers, thinly sliced (about 4 cups total; mix colors if you want)
- 1 tbsp neutral oil
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1 tbsp fresh lime juice (optional, for finishing)
Quesadillas
- 4 large flour tortillas (10-inch/25 cm)
- 12 oz (340 g) Monterey Jack cheese, shredded (about 3 cups), loosely packed
- 3 tbsp unsalted butter, softened (for griddling)
Creamy Chipotle–Honey–Lime Dip (Choose One Base)
- Option A (classic, richer): 1/2 cup (120 g) sour cream
- Option B (lighter, tangy): 1/2 cup (120 g) plain Greek yogurt (2% or whole)
- 1 tbsp adobo sauce (from canned chipotles in adobo)
- 1 1/2 tbsp honey
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt
For Serving (Optional but Great)
- Lime wedges
- Chopped cilantro
- Hot sauce
Step-by-Step Instructions
Step 1: Marinate the chicken
In a medium bowl, whisk together 3 tbsp adobo sauce, 1 minced chipotle pepper, 2 tbsp lime juice, 1 tbsp oil, garlic, 1 tsp cumin, 1/2 tsp oregano, and 1 tsp kosher salt.
Add the chicken thighs and toss until fully coated. Cover and refrigerate for 30 minutes (or up to 24 hours). If marinating longer than 2 hours, give it a quick stir halfway through so the coating stays even.
Step 2: Mix the creamy chipotle–honey–lime dip
In a small bowl, combine your chosen base (1/2 cup sour cream or 1/2 cup Greek yogurt) with 1 tbsp adobo sauce, 1 1/2 tbsp honey, 1 tbsp lime juice, and 1/4 tsp kosher salt.
Stir until smooth. Cover and refrigerate while you cook (at least 10 minutes helps the flavor meld). Taste and adjust: more honey for sweeter, more lime for brighter, or a touch more adobo for smokier heat.
Step 3: Cook the fajita veggies until crisp-tender
Heat a large skillet (12-inch works well) over medium-high heat for 2 minutes. Add 1 tbsp oil, then add the sliced onion and bell peppers.
Cook for 6–8 minutes, stirring occasionally, until the edges are lightly browned and the vegetables are still a bit snappy (not mushy). Season with 1/2 tsp salt, 1/2 tsp cumin, and 1/4 tsp oregano. If using, finish with 1 tbsp lime juice. Transfer veggies to a plate and set aside.
Step 4: Cook the adobo chicken
Wipe out the skillet if needed, then return it to the stove over medium-high heat. Add a thin film of oil (about 1 tsp). Lay the chicken thighs in a single layer (cook in two batches if your pan is crowded).
Cook for 5–6 minutes on the first side, then flip and cook another 4–6 minutes, or until the thickest piece reaches 165°F (74°C) on an instant-read thermometer.
Transfer chicken to a cutting board and rest for 5 minutes, then slice into thin strips or bite-size pieces.
Step 5: Assemble the quesadillas
Lay out 4 large tortillas. On one half of each tortilla, sprinkle about 3/4 cup (about 3 oz / 85 g) Monterey Jack. Add a portion of chicken (about 1/4 of the sliced chicken per quesadilla), then top with another light sprinkle of cheese (this helps glue everything together).
Fold each tortilla over to form a half-moon. Press gently so the filling is evenly distributed and the quesadilla sits flat.
Step 6: Griddle until buttery-crisp and melted
Heat a clean skillet, griddle, or cast-iron pan over medium heat (aim for a steady surface temperature around 325°F (163°C)). Spread a thin layer of softened butter on the outside of each folded quesadilla (both sides). Use about 3 tbsp butter total across all quesadillas.
Cook 1–2 quesadillas at a time (don’t crowd the pan). Griddle for 2–3 minutes per side, pressing lightly with a spatula, until the tortilla is deep golden brown and the cheese is fully melted. If the tortilla browns too fast before melting, lower the heat to medium-low and give it another 1–2 minutes.
Transfer to a cutting board and rest for 1 minute, then cut each quesadilla into 3–4 wedges.
Step 7: Serve with fajita veggies and dip
Serve the quesadilla wedges hot with a pile of fajita veggies on the side and the creamy chipotle–honey–lime dip for dunking. Add lime wedges, cilantro, or hot sauce if you like.
Pro Tips
- Use thighs for juiciness: Chicken thighs stay tender even with high-heat cooking. If you prefer breast, watch the temperature closely and pull at 165°F (74°C).
- Control the heat level: For milder flavor, use only adobo sauce (skip the minced chipotle pepper). For spicier, add 1 extra tsp minced chipotle pepper.
- Shred your own cheese: Pre-shredded cheese has anti-caking agents that can melt a little less smoothly. A block of Monterey Jack gives the best pull.
- Medium heat is the sweet spot: Too hot and the tortilla burns before the cheese melts; too low and it dries out. Aim for a steady sizzle, not aggressive smoking.
- Press lightly, not hard: A gentle press helps browning and melt; pressing too hard can push filling out.
Variations
- “Extra fajita” quesadilla: Add a thin layer of the cooked fajita veggies inside the quesadilla (about 1/4 cup per quesadilla). Keep it light so it still seals and crisps well.
- Cheese swap: Use 8 oz (225 g) Monterey Jack plus 4 oz (115 g) sharp cheddar for a slightly bolder, tangier flavor.
- Air fryer re-crisp (leftovers): Reheat at 350°F (177°C) for 4–6 minutes until hot and crisp.
Storage & Make-Ahead
Store: Refrigerate cooked chicken and fajita veggies in separate airtight containers for up to 4 days. Store dip for up to 5 days. Assembled, cooked quesadillas keep well for 3 days in the fridge.
Make-ahead: Marinate the chicken up to 24 hours ahead. You can also cook the chicken and veggies up to 2 days ahead; then assemble and griddle fresh when ready to eat.
Reheat: For best texture, reheat quesadillas in a dry skillet over medium heat for 2–3 minutes per side, or in the oven at 375°F (190°C) for 8–10 minutes until hot throughout.
Nutrition (per serving)
Approximate, per 1 quesadilla with 1/4 of the veggies and 2 tbsp dip: 820 calories; 44 g protein; 55 g carbohydrates; 48 g fat; 18 g saturated fat; 1,480 mg sodium; 4 g fiber; 16 g sugars.
