This Copycat Chipotle Chicken Quesadilla is an ideal quick dinner or a satisfying lunch you can make any night of the week. Shredded rotisserie chicken is simmered in a smoky tomato-chipotle sauce, then toasted inside a flour tortilla with plenty of melty cheese for a crunchy, gooey finish.
I love recreating Chipotle-style chicken quesadillas at home because they come together fast and deliver big flavor. Using store-bought rotisserie chicken and a jarred chipotle salsa keeps prep minimal while still producing the smoky, slightly spicy filling that pairs perfectly with shredded Monterey Jack. This recipe is beginner-friendly and scales easily for families or meal prep.
Recipe Overview
A Few Key Ingredients
Below are the core ingredients you’ll need to make Copycat Chipotle Chicken Quesadillas. Full quantities are listed in the recipe card further below.
Shredded chicken: Rotisserie chicken is the fastest option and adds great flavor, but you can shred poached or roasted chicken if you prefer. About 3 cups shredded will be enough for four quesadillas.
Tomato passata: A smooth tomato puree gives the filling body and a fresh tomato taste. If you don’t have passata, good-quality crushed canned tomatoes will work fine.
Chipotle salsa: Jarred chipotle salsa brings smoky heat and depth. Brands vary in spiciness, so start with less if you prefer milder quesadillas and add more to taste.
Flour tortillas: Large flour tortillas are recommended because they fold well and hold the filling. If you only have smaller tortillas, pair two together per quesadilla or make smaller folded sandwiches.
Shredded cheese: Monterey Jack melts beautifully and has a mild, creamy flavor. Oaxaca or low-moisture mozzarella also melt well; for more punch use sharp cheddar or a blend.
How to Make Copycat Chipotle Chicken Quesadillas
Step 1. Heat 1 tablespoon olive oil or avocado oil in a skillet over medium heat. Add 2–3 minced garlic cloves and cook until fragrant, about 30 seconds.
Step 2. Stir in 1 cup tomato passata, 1/2 cup chipotle salsa, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer and cook for 3–4 minutes to marry the flavors.
Step 3. Add 3 cups shredded rotisserie chicken and stir until the sauce coats the meat evenly. Continue to cook 4–5 minutes, until the sauce thickens and clings to the chicken.
Step 4. Lay out 4 large flour tortillas. On one half of each tortilla, sprinkle about 1/4 cup shredded Monterey Jack, then add a generous scoop of the chipotle chicken, and top with another 1/4 cup of cheese to help seal the quesadilla.
Step 5. Fold each tortilla in half to enclose the filling.
Step 6. Heat a large skillet or griddle over medium heat. Cook the quesadillas 2–3 minutes per side until the tortillas are golden brown and crisp and the cheese is fully melted. If you like extra crispness, very lightly oil the skillet or brush the outside of the tortilla with a thin layer of oil before cooking.
Quick tip!
If you used the same skillet for the chicken, wipe it clean with a paper towel before browning the quesadillas so they crisp evenly.
Step 7. Remove the quesadillas from the skillet, let rest a minute, then slice and sprinkle with 1/4 cup chopped fresh cilantro. Serve immediately while still warm and melty.
Recipe Notes
Storage: Allow quesadillas to cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat so they re-crisp without burning.
Freezing: Assemble uncooked quesadillas and wrap each individually in foil or plastic wrap, then place in a freezer bag for up to 3 months. To cook from frozen, thaw briefly in the microwave for 30–60 seconds covered with a damp paper towel, then pan-fry to crisp both sides.
Reheating: Reheat in a skillet or oven until warmed through; avoid the microwave if you want to preserve crispiness.
Other add-ins: Sautéed onions and peppers, corn, black beans, or pickled jalapeños are all great mixed into the filling for more texture and flavor.
Protein swaps: Try shredded beef, sliced steak, ground turkey, or cooked shrimp. For a vegetarian version, substitute canned drained pinto or black beans or sautéed mushrooms.
Questions I Get Asked a Lot
The heat comes from the chipotle salsa. Different brands vary in spiciness, so taste before adding and adjust to your preference. Use a milder tomato salsa if you want little to no heat.
Oaxaca or low-moisture mozzarella melts very well, but Monterey Jack offers a nice balance of flavor and stretch. Pre-shredded cheese often contains anti-caking agents and won’t melt as smoothly as freshly shredded cheese.
You can dry-grill the quesadillas for a lower-fat option. If you want an extra-crispy exterior, brush a thin layer of avocado oil on the skillet or tortilla before cooking.
Fresh pico-style salsa, corn salsa, guacamole, a simple slaw, or a bowl of Mexican rice all pair nicely and add balance to the richness of the quesadilla.
Cook over medium heat so the tortilla browns evenly while the cheese melts. High heat will burn the outside before the cheese has a chance to melt.
Easy Variations
- Make it extra cheesy: Increase the Monterey Jack, or add cheddar or pepper jack for more flavor and gooeyness.
- Turn up the heat: Add extra chipotle in adobo, sliced jalapeños, or a pinch of cayenne.
- Add more veggies: Sautéed bell peppers, onions, corn, spinach, or black beans bulk up the filling and add color.
- Try different proteins: Swap chicken for shredded beef, steak, ground turkey, or cooked shrimp.
- Go vegetarian: Use black or pinto beans, roasted vegetables, or mushrooms instead of meat.
- Fresh toppings: Serve with guacamole, avocado slices, chopped cilantro, or a wedge of lime for bright, fresh contrast.
You May Also Enjoy
- Chipotle-style chicken al pastor
- Chicken avocado melt
- Mexican rice
- Shrimp quesadillas
- Chicken rice bowl
- Chicken fajita bowls
- Pico de gallo
Made these quesadillas? Leave a comment below to share how they turned out and what variations you tried. Tag your photos on social media so others can find inspiration and enjoy this easy, flavorful meal.
Copycat Chipotle Chicken Quesadilla
Ingredients
Chipotle Chicken Filling:
- 1 tablespoon olive oil or avocado oil
- 2–3 garlic cloves, minced
- 1 cup tomato passata
- 1/2 cup chipotle salsa
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 cups rotisserie chicken, shredded
Quesadillas:
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
Optional Garnish:
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato passata, chipotle salsa, smoked paprika, cumin, and salt. Simmer 3–4 minutes.
- Add the shredded chicken and stir to coat. Cook 4–5 minutes until the sauce thickens and clings to the chicken.
- Lay out the tortillas and divide the cheese and chicken among them. Place cheese on one half of each tortilla, spoon on the chicken, and top with more cheese.
- Fold each tortilla in half to enclose the filling.
- Cook on a preheated skillet or griddle over medium heat, 2–3 minutes per side, until golden brown and the cheese is melted.
- Slice, sprinkle with chopped cilantro, and serve while hot.
Notes
Storage: Refrigerate cooled quesadillas in an airtight container for up to 3 days.
Freezing: Wrap assembled, uncooked quesadillas individually and freeze up to 3 months. Thaw briefly in the microwave (covered with a damp paper towel) then pan-fry to crisp.
Reheating: Warm in a covered skillet over medium-low heat to keep them crispy.
Swaps: Add vegetables, swap proteins, or make a vegetarian version with beans or mushrooms.
Nutrition
Carbohydrates: 24 g
Protein: 67 g
Fat: 38 g
Sodium: 1699 mg
Nutrition information is an approximation.