Chicken Quesadilla Rolls

Name: Chicken Quesadilla Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 300 g chicken breast (boneless, skinless); 0.5 tsp salt (for seasoning chicken and filling, divided); 1 pinch black pepper; 0.5 tsp cumin powder; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp olive oil (for cooking chicken); 4 pcs flour tortilla (large, burrito-size); 1 cup cheddar cheese (shredded); 0.5 cup monterey jack cheese (shredded); 3 tbsp sour cream; 1 pcs chipotle pepper in adobo sauce (minced, plus 1 tsp adobo sauce from the can); 1 tbsp lime juice (freshly squeezed); 0.5 pcs bell pepper (red, finely diced); 0.5 pcs onion (small, finely chopped); 2 tbsp cilantro (chopped); 2 tsp oil (for pan-frying rolls)

RATING

4.6/5(87)

TASTE SCORE

9/10

Crispy, golden tortilla rolls stuffed with seasoned shredded chicken, melted cheese, and a smoky chipotle-lime crema. These pinwheels are everything you love about a quesadilla, rolled up tight and sliced into bite-sized spirals that are perfect for dipping, snacking, or a fun weeknight dinner.

PREP

20m

COOK

15m

SERVES

2 PIECES

533 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Season and cook the chicken.
1.Mix cumin powder, smoked paprika, garlic powder, onion powder, 0.25 tsp salt, and black pepper in a small bowl.
2.Coat chicken breasts evenly with the spice mix on both sides.
3.Heat 1 tsp olive oil in a skillet over medium-high heat.
4.Cook chicken 6-7 minutes per side until golden and internal temperature reaches 165°F.
5.Transfer to a cutting board, rest 5 minutes, then shred with two forks.
TIPLetting the chicken rest keeps it juicy when shredded.
saute · ~4 min
Sauté the bell pepper and onion.
1.In the same skillet over medium heat, add the chopped onion and bell pepper.
2.Sauté for 3-4 minutes until softened.
3.Remove from heat and stir in the shredded chicken and chopped cilantro.
mix · ~2 min
Make the chipotle-lime crema.
1.In a small bowl, combine sour cream, minced chipotle pepper, adobo sauce, and lime juice.
2.Mix well until smooth and uniform in color.
TIPAdjust heat by adding more or less chipotle — one pepper gives medium warmth.
assemble · ~8 min
Assemble the tortilla rolls.
1.Lay a tortilla flat on a clean surface.
2.Spread 1 tablespoon chipotle crema evenly across the tortilla, leaving a 1-inch border.
3.Sprinkle a quarter of the cheddar and monterey jack cheese over the crema.
4.Spoon a quarter of the chicken mixture in a line along the lower third of the tortilla.
5.Fold in the sides and roll tightly from the bottom up into a snug cylinder.
6.Secure the seam with toothpicks.
TIPDon't overfill — a tight roll ensures the cheese seals the layers together.
fry · ~6 min
Pan-fry the rolls until golden and crisp.
1.Heat 2 tsp oil in a clean skillet over medium heat.
2.Place rolls seam-side down in the pan.
3.Cook for 1-2 minutes per side, rolling gently, until all sides are golden brown and cheese is melted.
4.Transfer to a cutting board and rest 1 minute.
TIPKeep the heat medium — too high and the outside burns before the cheese melts.
assemble · ~2 min
Slice and serve.
1.Remove toothpicks carefully.
2.Using a sharp serrated knife, slice each roll into 2-inch thick pinwheels.
3.Arrange on a plate with the spiral facing up and serve warm.
TIPA serrated knife cuts cleanly without squashing the roll.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the cooked chicken for 5 minutes before shredding to keep it moist and juicy.
2
Use a serrated knife to slice the rolls cleanly without squashing the tortilla.
3
Don't overfill the tortillas; a tight roll ensures the cheese melts and seals the layers.
4
Fry seam-side down first so the roll stays closed and doesn't unravel.
5
Keep the pan heat at medium; too high burns the outside before the cheese melts.
6
Make the chipotle crema a day ahead to let the flavors meld for a deeper smoky taste.

RECIPE VARIATIONS