Best 3 Chipotle Chicken Quesadillas With Smashed White Beans Corn Salsa Tomato Watermelon Salsa And Watermelon Mint Drink Recipes

Indulge in a tantalizing culinary journey with our Chipotle Chicken Quesadillas, a symphony of flavors that will delight your taste buds. These quesadillas feature succulent chicken infused with the smoky heat of chipotle peppers, nestled within a golden-brown tortilla. Accompanying this delectable dish are three exceptional salsas: a refreshing Corn Salsa bursting with sweet corn and zesty cilantro; a vibrant Tomato Watermelon Salsa that combines the sweetness of watermelon with the tangy bite of tomatoes; and a unique Watermelon Mint Drink that offers a refreshing and hydrating complement to the spicy quesadillas. Rounding out this culinary experience are Smashed White Beans, a creamy and flavorful side dish that adds a touch of heartiness to the meal. Get ready to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHIPOTLE CHICKEN QUESADILLAS

Chipotle Chicken Quesadillas image

Old El Paso® salsa and tortillas provide a simple addition to homemade chicken quesadilla that's ready in 35 minutes. Perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 3

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1/2 red bell pepper, cut into thin strips
1/2 large onion, thinly sliced
1/2 cup frozen corn
1 1/2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (2 oz)
1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons chopped cilantro
6 (8-inch) Old El Paso™ flour tortillas
6 tablespoons Old El Paso™ Salsa

Steps:

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

Nutrition Facts : Calories 650, Carbohydrate 58 g, Cholesterol 75 mg, Fat 4, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 6 g, TransFat 1 1/2 g

WATERMELON TIKI DRINKS

Watermelon Tiki Drinks image

Provided by Food Network Kitchen

Categories beverage

Time 10m

Yield 1 drink

Number Of Ingredients 5

Ingredients

1 small watermelon, rind washed well
Lemonade, as needed
2 ounces vodka or white rum, or as needed, optional
Lemon slices, for garnish
Fresh mint sprigs, for garnish

Steps:

Cut off a small piece of the bottom of the watermelon so that it can sit without rolling. Set the watermelon in a bowl to stabilize it and catch any drips/overflow. Using an immersion blender (but not turning it on yet), press it gently into the top of the watermelon and twist to score the rind. Then twist and push harder, working in a circle to pop out the top "plug" of rind. If your immersion blender head is not sharp, you may have to use a knife to help get the "plug" out.
Now for the fun part: Press the immersion blender into the flesh and pulse to start liquefying it. Make sure to scrape down the sides and be careful not to go through the bottom. The process can be a little messy, so wear an apron. Once the flesh is mostly liquid, top it off with lemonade and a shot of vodka or rum if desired.
Garnish with lemon slices, mint sprigs and a cocktail umbrella or other fun garnish.

GRILLED CHIPOTLE-CHICKEN QUESADILLAS

Grilled Chipotle-Chicken Quesadillas image

The "sauce" is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine

Provided by cookiedog

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves
1 tablespoon olive oil
salt & freshly ground black pepper
1 canned chipotle chile in adobo, drained and minced
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
8 (6 inch) corn tortillas
2 cups grated monterey jack cheese
pico de gallo or other salsa

Steps:

Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
Slice each quesadilla into wedges and serve with salsa on the side.

Nutrition Facts : Calories 508.5, Fat 27.8, SaturatedFat 13.8, Cholesterol 133.3, Sodium 473.1, Carbohydrate 22.6, Fiber 3, Sugar 1.3, Protein 41.9

Tips:

To ensure your quesadillas are perfectly crispy, heat your skillet over medium-high heat before adding the tortillas and fillings. This will create a nice sear on the outside while keeping the inside gooey and delicious.
Don't overload your quesadillas with fillings, or they will be difficult to fold and may fall apart. Aim for a thin layer of fillings that is evenly distributed across the tortilla.
For the smashed white beans, be sure to use ripe avocados. This will give the beans a creamy and smooth texture.
When making the corn salsa, use fresh, in-season corn for the best flavor. If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before adding it to the salsa.
The tomato watermelon salsa is a great way to use up leftover watermelon. This salsa is also a great way to add a refreshing and sweet flavor to your quesadillas.
For the watermelon mint drink, use fresh watermelon and mint for the best flavor. If you don't have fresh mint, you can use dried mint, but be sure to use less, as it is more concentrated.

Conclusion:

These chipotle chicken quesadillas with smashed white beans, corn salsa, tomato watermelon salsa, and watermelon mint drink are a delicious and refreshing meal that is perfect for any occasion. The quesadillas are cheesy, gooey, and packed with flavor, while the salsas and drink are refreshing and light. This meal is sure to be a hit with everyone who tries it!