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These Chipotle Chile Lime Chicken Quesadillas are the yummiest cheesy quesadillas to enjoy for lunch or dinner. Thinly sliced or shredded chicken is folded up with fresh summer corn, pickled or candied jalapeños, and crispy bacon. Then, there’s the creamy chipotle dressing and extra cheese, yum. This colorful chicken quesadilla is simple to make and so delicious. Use leftover grilled chicken or rotisserie chicken, or throw some chicken on the grill. Everyone will love this chicken quesadilla!
Welcome back to life after the long weekend. You all, it’s finally summertime! Well, not technically, according to the US calendar, but in most of our minds, Memorial Day weekends mark the start of summer!
You know how excited I am. With summer days here, our dinner recipes need to be quick and completely no-fuss yet still delicious.
It can be tricky, but I always find my summer recipes to be some of my favorites!
And these quesadillas are definitely a favorite.
When summer rolls around, I focus on only simple recipes and dinners that take no time to make. Quesadillas are perfect!
These quesadillas use leftover or store-bought rotisserie chicken and simple summer ingredients. The Chipotle dressing is the source of all the major flavor. It is delicious!
Let’s Get Into Details
Step 1: make the Chipotle dressing
This might be one of my new favorite dressings/sauces. It’s made with canned chipotle chiles in adobo, which add the most wonderful spicy/smoky flavor.
Blend the chipotle chilies with olive oil, garlic and onion powder, apple cider vinegar, and a small drizzle of honey to balance the heat. Blend this until creamy, then mix in a scoop of mayo and season with salt.
This dressing is truly so perfect. The honey really helps balance out the spiciness. I wouldn’t skip it.
Step 2: assemble each quesadilla
The recipe calls for already-cooked chicken, but you can use whatever you have on hand, cooked, raw, or frozen. You can also toss chicken breasts with olive oil, honey, cilantro, and lime juice, then season with salt and pepper. This is my favorite quick marinade for chicken. You can grill or roast the chicken, then thinly slice it!
Once the chicken is ready, prepare the flour tortillas, cheese, bacon, and corn.
Now assemble. I layer one side of each tortilla with cheese, corn, and chicken. Then I add the bacon and jalapeño and finish with a drizzling of the creamy chipotle dressing.
Step 3: cook!
The last step is simple: cook each quesadilla in a skillet until the cheese is super melty! You can also use a panini press, which is fun.
I serve these topped with cilantro, lime, and avocado, plus extra chipotle dressing.
So delicious, you all. Hands down, this is my favorite quesadilla. The creamy chipotle dressing really does the trick. When paired with chicken, cheese, spicy/sweet jalapeños, and salty bacon—wow, so yummy!
Looking for fun family dinners? Here are my favorites:
Sheet Pan Honey Buffalo Chicken with Broccoli
Cheesy Green Chile and Avocado Rice Quesadillas
One Skillet White Chicken Chili Bake
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
Cauliflower Al Pastor Quesadillas
Lastly, if you make these Chipotle Chile Lime Chicken Quesadillas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chicken Quesadillas with Creamy Chipotle Sauce
Servings: 4
Calories Per Serving: 672 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chipotle Dressing
- 1/2 cup canned chipotle chiles in adobo
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1/2 cup mayo
- salt
Quesadillas
- 4 large tortillas
- 1 1/2 cups Mexican cheese blend
- 1-2 cups fresh or frozen corn kernels
- 1-1 1/2 cups grilled chicken, sliced
- 6 slices cooked bacon, crumbled
- 1/3 cup pickled or candied jalapeños
- avocado, cilantro, and limes, for serving
Instructions
- 1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt. If it's too spicy, add extra mayo. 2. To assemble, layer cheese, corn, chicken, bacon, and jalapeños, on one half of a tortilla. Drizzle over the chipotle dressing, then sprinkle over more cheese. Fold the tortilla over to cover everything.3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado, cilantro, lime and additional chipotle dressing.
LOVED these! quick and easy with rotisserie chicken and frozen corn.
Hey Alison,
Thanks so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! Happy Friday! xT
These were SO good… my boyfriend took one bite and said ‘yummm!’ It was also easy to make – my first time making quesadillas.
Thanks so much, Summer! Glad to hear this recipe turned out well for you! Have a great day:) Xx
These were outstanding. Easy to make and the leftover sauce can be used just about anywhere. Didn’t have bacon on hand (what is WRONG with me?) but still great nonetheless.
Hey Nora,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
I made this last night, and despite not having enough time to cook bacon and find corn, and not having any canned chipotles, it was absolutely delicious. Quesadillas are meant to be flexible anyway. (But next time I will add bacon and corn and take this over the top!)
I added a teaspoon of dried, ground chipotle to the other dressing ingredients and it was very tasty. The candied jalapenos were delicious! They are going to be permanently in my fridge I think.
Hey Karen,
Amazing!! So glad to hear that you enjoyed this recipe, thanks so much for making it! Have a great week! xx
I loved this recipe! I did use half the chipotle peppers because I like less spice and it was amazing!
I have to say I am not a fan of the Jupiter format – I miss when we printed directly from your website. The color on the photos is off – missing red for some reason. I preferred the previous format we used to have printing from your website.
Hey there,
Happy Friday! Thanks a lot for trying this recipe and your comment, love to hear that it was a winner! Thanks for your feedback regarding the printing, we will look into this! Xx
Love this recipe! Didn’t have Tortillas so I made them with small, soft, white corn street taco shells and put the ingredients on top, popped in the oven for about 8 minutes. Delicious. Looked pretty too.
Hey Lynn,
Wonderful!! Love to hear that this recipe was enjoyed, I appreciate you making it and your comment! xT
Absolutely delicious!! I used the marinade you mentioned and the grilled chicken was so good. The chipotle dressing was the perfect addition! Thanks for another winning recipe!
Hey Emily,
Happy Friday! Thanks a lot for making this recipe and your comment, so glad it turned out well! xT
Super yummy!
Thanks so much, Anita:) So glad to hear that this recipe was a hit! I appreciate you making it:)
This was great! We opted to sub the chipotle peppers in adobo for red enchilada sauce. Definitely making again!
Thanks so much, Ashley! Love to hear that this recipe was a hit! xx
Hi! What did you season the chicken with?
Hey Courtney,
You can toss the chicken breasts with olive oil, honey, cilantro, and lime juice, then season with salt and pepper. I hope you love this recipe! xx
You just made shopping for our dinner much easier!! This looks so yummy and easy! Thanks for the recipe!!
Yay!! So glad to hear this, Lisa! I hope you love this recipe! xT