Al Pastor Chicken Quesadillas
Al Pastor Chicken Quesadillas
Ingredients
For the Al Pastor Chicken
- 1 1/2 pounds chicken thighs
- 2 chipotle peppers in adobo
- 3 tablespoons adobo sauce, from can of chipotle peppers
- 1/2 cup pineapple, diced
- 1/2 lime, juiced
- 2 garlic cloves, minced
- 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon vegetable oil, as needed for searing
For the Creamy Guacamole
- 1/4 yellow onion, roasted
- 1 garlic clove, roasted
- 1 1/2 avocados, pitted and scooped
- 1/3 cup cilantro, roughly chopped
- 1 1/2 tablespoons Mexican crema
- 1/2 lime, juiced
- 1 pinch salt
For the Quesadilla Assembly
- 4 flour tortillas, medium to large
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup white onion, finely chopped, for topping
- 2 tablespoons cilantro, chopped, for topping
Instructions
- 1
Place the chicken thighs into a large mixing bowl.
⏱️ 1 min
- 2
Add the chipotle peppers, adobo sauce, diced pineapple, lime juice, minced garlic, apple cider vinegar, honey, salt, black pepper, paprika, and cumin to the bowl with the chicken.
⏱️ 5 min
- 3
Mix all the ingredients thoroughly by hand until the chicken is well coated with the marinade. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably longer (up to 8 hours) for best flavor.
⏱️ 3 min
- 4
While the chicken is marinating, prepare the roasted onion and garlic for the guacamole. Preheat your oven to 400°F (200°C). Place the 1/4 yellow onion and 1 garlic clove on a small baking sheet. Roast for 15-20 minutes, or until softened and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 5
Once roasted, let the onion and garlic cool slightly. Then, add the scooped avocado, roasted yellow onion, roasted garlic, chopped cilantro, Mexican crema, lime juice, and a pinch of salt into a tall blending cup or food processor. Use an immersion blender or food processor to blend all the ingredients together until a smooth, creamy guacamole is formed. Set aside.
⏱️ 5 min
- 6
Heat 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs and sear for 5-7 minutes per side, or until browned and cooked through (internal temperature reaches 165°F). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 15 min
- 7
Once cooked, remove the chicken from the pan and place it on a cutting board. Let it rest for a few minutes, then chop the cooked chicken into small, bite-sized pieces.
⏱️ 5 min
- 8
To assemble the quesadillas, wipe out the skillet if needed and return it to medium heat. Place one tortilla in the hot pan. Sprinkle about 1/4 cup of shredded cheese over one half of the tortilla.
⏱️ 1 min
- 9
Add a generous amount of the chopped Al Pastor chicken (about 1/4 of the total amount) on top of the cheese on one half of the tortilla. Add another layer of shredded cheese (about 1/4 cup) on top of the chicken.
⏱️ 1 min
- 10
Fold the other half of the tortilla over the filling, pressing down gently with a spatula. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted.
⏱️ 5 min
- 11
Remove the quesadilla from the pan and place it on a cutting board. Repeat steps 8-10 for the remaining tortillas and chicken.
⏱️ 1 min
- 12
Cut each quesadilla in half. Open the quesadilla, then add a dollop of the creamy guacamole, a sprinkle of chopped white onion, and chopped cilantro on top of the chicken and cheese filling. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Al Pastor Chicken
- 1 1/2 pounds chicken thighs
- 2 chipotle peppers in adobo
- 3 tablespoons adobo sauce, from can of chipotle peppers
- 1/2 cup pineapple, diced
- 1/2 lime, juiced
- 2 garlic cloves, minced
- 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon vegetable oil, as needed for searing
For the Creamy Guacamole
- 1/4 yellow onion, roasted
- 1 garlic clove, roasted
- 1 1/2 avocados, pitted and scooped
- 1/3 cup cilantro, roughly chopped
- 1 1/2 tablespoons Mexican crema
- 1/2 lime, juiced
- 1 pinch salt
For the Quesadilla Assembly
- 4 flour tortillas, medium to large
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/4 cup white onion, finely chopped, for topping
- 2 tablespoons cilantro, chopped, for topping
Instructions
- 1
Place the chicken thighs into a large mixing bowl.
⏱️ 1 min - 2
Add the chipotle peppers, adobo sauce, diced pineapple, lime juice, minced garlic, apple cider vinegar, honey, salt, black pepper, paprika, and cumin to the bowl with the chicken.
⏱️ 5 min - 3
Mix all the ingredients thoroughly by hand until the chicken is well coated with the marinade. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably longer (up to 8 hours) for best flavor.
⏱️ 3 min - 4
While the chicken is marinating, prepare the roasted onion and garlic for the guacamole. Preheat your oven to 400°F (200°C). Place the 1/4 yellow onion and 1 garlic clove on a small baking sheet. Roast for 15-20 minutes, or until softened and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 5
Once roasted, let the onion and garlic cool slightly. Then, add the scooped avocado, roasted yellow onion, roasted garlic, chopped cilantro, Mexican crema, lime juice, and a pinch of salt into a tall blending cup or food processor. Use an immersion blender or food processor to blend all the ingredients together until a smooth, creamy guacamole is formed. Set aside.
⏱️ 5 min - 6
Heat 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs and sear for 5-7 minutes per side, or until browned and cooked through (internal temperature reaches 165°F). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 15 min - 7
Once cooked, remove the chicken from the pan and place it on a cutting board. Let it rest for a few minutes, then chop the cooked chicken into small, bite-sized pieces.
⏱️ 5 min - 8
To assemble the quesadillas, wipe out the skillet if needed and return it to medium heat. Place one tortilla in the hot pan. Sprinkle about 1/4 cup of shredded cheese over one half of the tortilla.
⏱️ 1 min - 9
Add a generous amount of the chopped Al Pastor chicken (about 1/4 of the total amount) on top of the cheese on one half of the tortilla. Add another layer of shredded cheese (about 1/4 cup) on top of the chicken.
⏱️ 1 min - 10
Fold the other half of the tortilla over the filling, pressing down gently with a spatula. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted.
⏱️ 5 min - 11
Remove the quesadilla from the pan and place it on a cutting board. Repeat steps 8-10 for the remaining tortillas and chicken.
⏱️ 1 min - 12
Cut each quesadilla in half. Open the quesadilla, then add a dollop of the creamy guacamole, a sprinkle of chopped white onion, and chopped cilantro on top of the chicken and cheese filling. Serve immediately and enjoy!
⏱️ 2 min