Martha Stewart Adobo Marinated Chicken Quesadillas Recipe is a Mexican-inspired dish featuring chicken cutlets soaked in smoky chipotle chillies. These crisp tortillas are packed with melted Monterey Jack cheese and sharp pickled red onion for a balanced, punchy lunch.
If you need a solid midweek meal that packs more punch than your standard sandwich, this is the one. I’ve tried a few versions of quesadillas and this one from Martha Stewart is the one I keep going back to because the pickled onions cut right through the rich cheese.
The first time I made this, I didn’t let the chicken soak long enough and it was quite bland. Now I always give it the full hour in the adobo sauce to let that smoky heat really sink in. Do not skip the straining step for the onions or your tortillas will end up soggy from the vinegar.
Martha Stewart Adobo Marinated Chicken Quesadillas Recipe Ingredients
The Chicken and Marinade
- 200g (7oz) tin chipotle chillies in adobo sauce
- 125ml (4fl oz) water
- 4 chicken cutlets, 115g (4oz) each
The Pickled Onions
- 1 small red onion, thinly sliced
- 2 jalapeno chillies, stems removed and thinly sliced
- 250ml (9fl oz) rice vinegar
- 50g (2oz) caster sugar
The Quesadillas
- 8 eight-inch flour tortillas
- 140g (5oz) low-fat Monterey Jack cheese, shredded
- Vegetable oil for the pan
How To Make Martha Stewart Adobo Marinated Chicken Quesadillas Recipe
- Prepare the marinade: Put the chillies, adobo sauce, and water into a blender and liquidise until the mixture is smooth. Pour this over the chicken cutlets in a shallow dish, turning them to coat every side. Put the dish in the fridge and leave it for 1 hour.
- Pickle the onions: Place the sliced red onion into a heatproof bowl while you combine the jalapenos, rice vinegar, and sugar in a small saucepan over a medium heat. Stir the liquid until the sugar dissolves and let it simmer for 10 minutes until the jalapenos look soft. Pour the hot liquid over the onions and let it sit until the bowl feels cool to the touch. Pour the mixture through a sieve and throw away the liquid.
- Grill the chicken: Set a grill pan over a high heat and cook the chicken cutlets for 2 to 3 minutes on each side until they are firm and charred. Move the chicken to a board and cut it into thin strips. Use kitchen roll to wipe the pan clean so the leftover marinade doesn’t burn the tortillas.
- Assemble the layers: Lay 1 tortilla on your work surface and spread the strips of one chicken cutlet across the surface. Scatter 35g (1.25oz) of the cheese and a spoonful of the onion mixture over the top before covering it with a second tortilla. Press down firmly with your hand to help the layers stick together.
- Toast the tortillas: Place the assembled quesadilla onto the hot grill pan over a medium heat and cook for 4 minutes per side. Watch for the cheese to melt and the tortilla to turn golden and crisp. Slide the quesadilla onto a board, cut into wedges, and serve immediately.
Recipe Tips
- Dry the onions thoroughly. After straining the pickled onions, pat them with kitchen roll to remove any leftover vinegar. Excess moisture inside the tortilla prevents the cheese from sticking and makes the bread soft.
- Use a heavy press. While the quesadillas are in the pan, weight them down with a heavy plate or a smaller frying pan. This ensures the heat reaches the cheese quickly and creates a more even golden colour on the outside.
- Adjust the chilli heat. If you prefer a milder flavour, scrape the seeds out of the jalapenos before simmering them in the vinegar. The adobo sauce provides plenty of smoky depth without needing the extra sting from the seeds.
- Prep the onions early. You can make the pickled onion and jalapeno mixture up to three days in advance and keep it in the fridge. The flavour actually improves the longer they sit in the vinegar.
- Keep them warm. If you are cooking for a crowd, put the finished quesadillas on a wire rack in an oven set to 100°C (225°F/Gas Mark 1/4). The rack keeps air moving so the bottoms don’t get soggy while you finish the rest.
- Freeze the leftover adobo. Most tins contain more sauce than you need for one recipe. Spoon the extra into an ice cube tray and freeze it so you have small portions ready for your next marinade.
What To Serve With Martha Stewart Adobo Marinated Chicken Quesadillas
Serve these hot with a big scoop of cool soured cream and some fresh guacamole. A simple green salad with lime juice and fresh coriander works well to keep the meal light.
If you want something heartier, try a side of spicy black beans or a charred corn salad. These quesadillas are filling enough to stand alone, but a few lime wedges on the side for squeezing over the chicken are essential.
How To Store Martha Stewart Adobo Marinated Chicken Quesadillas
Fridge
Wrap any leftover wedges tightly in clingfilm or store them in a sealed container once they have cooled. They will stay fresh for up to two days, though the tortilla will lose its crunch.
Reheat
The best way to reheat these is in a dry frying pan over a medium heat for 2 minutes on each side. Do not use a microwave unless you are in a rush, as it makes the tortillas rubbery and tough.
Freeze
You can freeze the assembled, uncooked quesadillas by placing greaseproof paper between each one. Wrap the whole stack in foil and freeze for up to two months, then cook from frozen for an extra 3 minutes per side.
Martha Stewart Adobo Marinated Chicken Quesadillas Recipe Nutrition Facts
Per serving (1 of 4):
- Calories 485
- Protein 32g
- Fat 14g
- Carbohydrates 58g
- Sugar 12g
- Sodium 1150mg.
FAQs
Can I use chicken thighs instead of cutlets?
Yes, but you will need to increase the grilling time to about 5 to 6 minutes per side. Make sure the internal temperature reaches 75°C (165°F) before slicing.
Why is my Martha Stewart Adobo Marinated Chicken Quesadillas Recipe soggy?
This usually happens if the pickled onions weren’t drained well or if the pan wasn’t hot enough. Make sure the grill pan is preheated so the tortilla crisps up immediately.
What is a good substitute for Monterey Jack?
A mild white cheddar or a British Gouda works well as they both melt easily. Avoid using pre-grated cheese if possible, as the added starch stops it from melting smoothly.
Can I bake these instead of using a grill pan?
Yes, you can brush the outsides with oil and bake them at 200°C (400°F/Gas Mark 6) for 10 minutes. Flip them halfway through to make sure both sides get crisp.
Is the adobo sauce very spicy?
It has a medium heat and a very smoky flavour from the dried chipotle chillies. If you are sensitive to spice, use half the amount of sauce and increase the water in the marinade.
Try More Recipes:
- Martha Stewart Chicken Salad Sandwich Recipe
- Martha Stewart Chicken Divan Recipe
- Martha Stewart Chicken Enchiladas Recipe
Martha Stewart Adobo Marinated Chicken Quesadillas Recipe
Description
Martha Stewart Adobo Marinated Chicken Quesadillas Recipe is a Mexican-inspired dish featuring chicken cutlets soaked in smoky chipotle chillies. These crisp tortillas are packed with melted Monterey Jack cheese and sharp pickled red onion for a balanced, punchy lunch.
Ingredients
The Chicken and Marinade
The Pickled Onions
The Quesadillas
Instructions
- Prepare the marinade: Put the chillies, adobo sauce, and water into a blender and liquidise until the mixture is smooth. Pour this over the chicken cutlets in a shallow dish, turning them to coat every side. Put the dish in the fridge and leave it for 1 hour.
- Pickle the onions: Place the sliced red onion into a heatproof bowl while you combine the jalapenos, rice vinegar, and sugar in a small saucepan over a medium heat. Stir the liquid until the sugar dissolves and let it simmer for 10 minutes until the jalapenos look soft. Pour the hot liquid over the onions and let it sit until the bowl feels cool to the touch. Pour the mixture through a sieve and throw away the liquid.
- Grill the chicken: Set a grill pan over a high heat and cook the chicken cutlets for 2 to 3 minutes on each side until they are firm and charred. Move the chicken to a board and cut it into thin strips. Use kitchen roll to wipe the pan clean so the leftover marinade doesn’t burn the tortillas.
- Assemble the layers: Lay 1 tortilla on your work surface and spread the strips of one chicken cutlet across the surface. Scatter 35g (1.25oz) of the cheese and a spoonful of the onion mixture over the top before covering it with a second tortilla. Press down firmly with your hand to help the layers stick together.
- Toast the tortillas: Place the assembled quesadilla onto the hot grill pan over a medium heat and cook for 4 minutes per side. Watch for the cheese to melt and the tortilla to turn golden and crisp. Slide the quesadilla onto a board, cut into wedges, and serve immediately.