Ingredients
Chipotle Yoghurt Sauce
400g (14oz) Greek Yoghurt
2–3 Chipotles in Adobo, Finely Chopped
2 tsp Adobo Sauce from the Can
1 Lime, Juiced
2 Garlic Cloves, Minced
Salt
Chicken & Chorizo Filling
150g (5.3oz) Spanish Chorizo, Finely Diced
2 Large Chicken Breasts, Small Cubes
1 tsp (2.5g) Chilli Powder
1 tsp (2.5g) Ground Cumin
1 tsp (2.5g) Smoked Paprika
1 tsp (2.5g) Garlic Powder
1 tsp (2.5g) Onion Powder
1 Lime, Juiced
20g (0.7oz) Fresh Coriander, Roughly Chopped
Salt & Cracked Black Pepper
Fajita Vegetables
1 Brown Onion, Thinly Sliced
1 Red Capsicum, Thinly Sliced
1 Green Capsicum, Thinly Sliced
1 Tbsp (15ml) Olive Oil
Salt & Cracked Black Pepper
Quesadillas
6 Large Flour Tortillas
225g (8oz) Cheddar, Freshly Grated
1 1/2 Tbsp (21g) Unsalted Butter, Divided
Method
1
Combine Greek yoghurt, chipotles, adobo sauce, lime juice and garlic. Season with salt and mix until smooth. Refrigerate until needed. Reserve half for inside the quesadillas and half for serving.
2
Heat a large pan over medium heat. Add chorizo and cook for 3–4 minutes until fat has rendered and edges are crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
3
Add chicken to the chorizo fat. Season with chilli powder, cumin, paprika, garlic powder, onion powder, salt and pepper. Cook over medium-high for 2–3 minutes until golden and cooked through. Return chorizo, add lime juice and coriander, toss and remove from heat.
4
Add olive oil to the same pan. Add onion and capsicums, season and cook over high heat for 6–8 minutes until softened with lightly charred edges. Remove and set aside.
5
Heat a large pan over medium-low heat and melt 1/2 Tbsp (7g) butter. Place one tortilla in the pan. Spread 1/6 of the chipotle sauce over the tortilla, then 1/6 of the cheese, 1/3 of the chicken and chorizo, 1/3 of the vegetables and another 1/6 of the cheese. Top with a second tortilla.
6
Press down with a spatula and cook for 3–4 minutes until the bottom is deep golden. Carefully flip and cook a further 2–3 minutes until the second side is golden and the filling is heated through.
7
Repeat twice more with remaining tortillas, filling and butter. Rest for 2 minutes then cut each quesadilla into quarters.
8
Divide between containers with 2–3 quarters per portion. Store remaining chipotle yoghurt sauce separately for dipping.
Chef's Tips
Rendering the chorizo first and cooking the chicken in the fat adds a deep smoky flavour throughout the filling that oil simply can't replicate.
Adding lime juice and coriander at the end keeps the filling bright and fresh, balancing the richness of the chorizo and cheese.
Use 1/2 Tbsp butter per quesadilla and press down during cooking for even browning and properly melted cheese throughout.
Freshly grated cheese melts far better than pre-shredded — worth doing it yourself for this one.
You don't need to use two tortillas — you can make these with a single wrap folded in half instead. Just add filling to one half, fold it over and cook the same way. Do whatever is easiest for you.
Storage & Reheating
Store in the fridge for up to 4 days. Keep the chipotle sauce in a separate container.
Best reheated in the air fryer at 180°C (355°F) for 3–4 minutes until crispy and heated through, or in the oven at 180°C (355°F) for 8–10 minutes. The microwave will heat the filling but the tortilla will go soft — not ideal but it works.
Can be eaten cold straight from the fridge, though not quite as good as when reheated.
