Reviews (2)
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Martha Stewart Member
Rating: Unrated
02/27/2011
Love love love this recipe! Not too spicy at all- It's just perfect! This is also great with chips or over rice. Definitely a meal to share with everyone :)
Martha Stewart Member
Rating: Unrated
08/06/2008
This was WAY too spicy for me and my boyfriend. I actually used half the amount of chiles and took out every single seed, but my mouth is still on fire even after eating ice cream for dessert. I used the basic quesadilla recipe along with this. Next time I will add refried beans to the quesadillas to cover up some of the spiciness, when I use the leftover chipotle chicken filling from tonight.
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Chipotle Chicken Filling for Quesadillas
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes about 2 1/2 cups
Ingredients
Ingredient Checklist
1 tablespoon olive oil
1/2 cup onion, diced
1 large clove garlic
1/2 teaspoon dried oregano
1/8 teaspoon freshly ground pepper
2 cups Homemade Chicken Stock, or low-sodium canned
1 boneless, skinless whole chicken breast (about 12 ounces)
2 canned chipotle chiles in adobo sauce, seeded and finely chopped
1 cup roughly chopped canned plum tomatoes (about 6 tomatoes)
1 whole star anise
1 cinnamon stick
Gallery
Chipotle Chicken Filling for Quesadillas
Credit:
Lisa Hubbard
Recipe Summary
Yield: Makes about 2 1/2 cups
Gallery
Chipotle Chicken Filling for Quesadillas
Credit:
Lisa Hubbard
Chipotle Chicken Filling for Quesadillas
Credit:
Lisa Hubbard
Chipotle Chicken Filling for Quesadillas
Recipe Summary
Yield: Makes about 2 1/2 cups
Recipe Summary
Yield: Makes about 2 1/2 cups
Yield: Makes about 2 1/2 cups
Makes about 2 1/2 cups
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 large clove garlic
- 1/2 teaspoon dried oregano
- 1/8 teaspoon freshly ground pepper
- 2 cups Homemade Chicken Stock, or low-sodium canned
- 1 boneless, skinless whole chicken breast (about 12 ounces)
- 2 canned chipotle chiles in adobo sauce, seeded and finely chopped
- 1 cup roughly chopped canned plum tomatoes (about 6 tomatoes)
- 1 whole star anise
- 1 cinnamon stick
Directions
Heat a saucepan over medium heat; add oil. When oil is hot, add onion, garlic, oregano, and pepper; cook until onion is translucent, 3 to 5 minutes. Add stock and chicken; bring to a simmer, cover, and cook until chicken is cooked through, about 10 minutes. Remove chicken from pan, and set aside.
Add chipotles, tomatoes, star anise, and cinnamon, and simmer until liquid is reduced by half, about 15 minutes. Shred chicken, and return to sauce. Simmer gently until most of the liquid has been absorbed, 5 to 10 minutes. Remove cinnamon stick and star anise before using.
Reviews (2)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
02/27/2011
Love love love this recipe! Not too spicy at all- It's just perfect! This is also great with chips or over rice. Definitely a meal to share with everyone :)
Martha Stewart Member
Rating: Unrated
08/06/2008
This was WAY too spicy for me and my boyfriend. I actually used half the amount of chiles and took out every single seed, but my mouth is still on fire even after eating ice cream for dessert. I used the basic quesadilla recipe along with this. Next time I will add refried beans to the quesadillas to cover up some of the spiciness, when I use the leftover chipotle chicken filling from tonight.
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
02/27/2011
Love love love this recipe! Not too spicy at all- It's just perfect! This is also great with chips or over rice. Definitely a meal to share with everyone :)
Martha Stewart Member
Rating: Unrated
08/06/2008
This was WAY too spicy for me and my boyfriend. I actually used half the amount of chiles and took out every single seed, but my mouth is still on fire even after eating ice cream for dessert. I used the basic quesadilla recipe along with this. Next time I will add refried beans to the quesadillas to cover up some of the spiciness, when I use the leftover chipotle chicken filling from tonight.
Martha Stewart Member
Rating: Unrated
02/27/2011
Love love love this recipe! Not too spicy at all- It's just perfect! This is also great with chips or over rice. Definitely a meal to share with everyone :)
Rating: Unrated
Rating: Unrated
08/06/2008
This was WAY too spicy for me and my boyfriend. I actually used half the amount of chiles and took out every single seed, but my mouth is still on fire even after eating ice cream for dessert. I used the basic quesadilla recipe along with this. Next time I will add refried beans to the quesadillas to cover up some of the spiciness, when I use the leftover chipotle chicken filling from tonight.
All Reviews for Chipotle Chicken Filling for Quesadillas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chipotle Chicken Filling for Quesadillas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
