New This Month

Chipotle Chicken Filling for Quesadillas

Pair this filling with mild queso blanco cheese and guacamole when making our Basic Quesadillas.

  • Yield: Makes about 2 1/2 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2000


  • 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


  1. 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.

  2. 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 Add a comment

  • trishmarie
    27 FEB, 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 :)
  • aerynsun
    6 AUG, 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.