Chicken Quesadilla With Chipotle and Lime Sour Cream


8 ounces chicken breast, cooked and shredded
1 can Rotel tomatoes original or spicy , drained
1/4 cup cilantro, finely chopped
1/4 cup onion, finely chopped
8 tablespoons light sour cream
1 tablespoon lime juice
1/4 teaspoon cumin
1/8 teaspoon chipotle powder
1/4 cup cilantro, chopped
8 tablespoons low fat cheddar cheese, shredded


Combine chicken, Rotel tomatoes, onion and cilantro in a bowl.
Combine sour cream, lime juice, cumin, chipotle spice and cilantro in a small bowl to make sauce.
Top one corn tortilla with 1/4 cup re-fried beans, 1/4 chicken mixture and 2 tablespoons cheese. Place second tortilla on top.
Preheat skillet over medium heat and spray with cooking spray. Using a large spatula, place tortillas in the pan and cook 3 – 4 minutes until browned on one side. Flip with spatula and cook another 3 – 4 minutes until cheese is melted and the other side is lightly browned.
Cut into quarters and serve with sauce.




Diabetic Foodie's picture

Made this last night and got rid of a lot of leftovers! I used chicken that had been roasted with 40 cloves of garlic and herbs (an oldie, but a goodie). I also used the Rotel tomatoes w/lime and cilantro because it's what I had on hand and I substituted Chipotle Tabasco sauce for the chipotle powder. Very tasty! Next time I'll probably use a larger tortilla and fold it in half so it's easier to flip. There are a couple of typo-type things you might want to fix: (1) ingredients list says refried beans, but instructions say black beans and (2) cheese appears in instructions, but not in ingredients list.

Kristi Rimkus's picture

Thank you so much for catching these mistakes. I've fixed them here and in the blog post. Too much multitasking. :)

I'm glad you enjoyed it!


These spicy quesadillas were made with corn tortillas and stuffed with shredded chicken breast, tomatoes, peppers, re-fried beans and cheese. We dipped them in a creamy chipotle and lime sauce, and chased it down with our favorite beer.




Friday, April 23, 2010 - 6:44am


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