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Loaded Quesadillas

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 457kcal
Servings: 5
Metric - Imperial

Ingredients

Chipotle Yoghurt Sauce

  • 400 g Greek Yoghurt
  • 18 g Chipotles in Adobo Chopped
  • 1 Lime Juiced
  • 2 Garlic Cloves Minced or Grated
  • Salt & Pepper To Taste

Chicken & Chorizo Filling

  • 150 g Spanish Chorizo Diced
  • 2 Chicken Breasts Diced
  • 4 g Chilli Powder
  • 4 g Ground Cumin
  • 4 g Smoked Paprika
  • 4 g Garlic Powder
  • 4 g Onion Powder
  • 1 Lime Juiced
  • 20 g Coriander (Cilantro) Chopped
  • Salt & Pepper To Taste

Fajita Vegetables

  • 15 ml Olive Oil
  • 1 Brown (Yellow) Onion Sliced
  • 1 Red Bell Pepper (Capsicum) Sliced
  • 1 Green Bell Pepper (Capsicum) Sliced
  • Salt & Pepper To Taste

Quesadillas

  • 20 g Unsalted Butter Divided
  • 6 Large Flour Tortillas
  • 225 g Cheddar Cheese Grated

Method

  • Combine the 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.
  • Heat a large pan over medium heat. Add the chorizo and cook for 3-4 minutes until the fat has rendered and the edges are crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
  • Add the 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, reaching an internal temperature of 74°C (165°F). Return the chorizo, add the lime juice and coriander, toss and remove from heat.
  • Add the olive oil to the same pan. Add the onion and capsicums, season and cook over high heat for 6-8 minutes until softened with lightly charred edges. Remove and set aside.
  • Heat a large pan over medium-low heat and melt ½ tbsp (7g) butter. Place one tortilla in the pan. Spread ⅙ of the chipotle sauce over the tortilla, then ⅙ of the cheese, ⅓ of the chicken and chorizo, ⅓ of the vegetables and another ⅙ of the cheese. Top with a second tortilla.
  • 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.
  • Repeat twice more with the remaining tortillas, filling and butter. Rest for 2 minutes then cut each quesadilla into quarters.
  • Divide between containers with 2-3 quarters per portion. Store the 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.
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.
Serving 350gCalories 457kcalCarbohydrates 37.8gProtein 43gFat 15.3gSaturated Fat 6.5gPolyunsaturated Fat 1.01gMonounsaturated Fat 2.53gTrans Fat 0.1gCholesterol 77.1mgSodium 1059.1mgPotassium 528.9mgFiber 3.2gSugar 9.6gVitamin A 457.07IUVitamin C 52.98mgCalcium 243.4mgIron 0.8mg