Chipotle Chicken Filling for Quesadillas

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

Martha Stewart Living, May 2000

Gallery

Credit: Lisa Hubbard

Recipe Summary

Yield:
Makes about 2 1/2 cups
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (2)

Martha Stewart Member
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
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.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/09/2022