Adobo Chicken Quesadillas
Chef Santiago's take on a classic from Mexico: the chicken quesadilla. Juicy chunks of adobo-marinated chicken thighs are tucked into flour tortillas alongside refried beans, as well as Oaxaca and mozzarella cheeses. The golden brown crispy quesadillas are accompanied by grilled cabbage, pico de gallo made with roasted and grilled peppers, and a delicious, smoky Chile de Arbol sauce.
Nutritional facts
Protein
44g
Carbs
49g
Calories
670
Fat
34g
Ingredients
Flour Tortilla, Chicken Thigh, Canola and Olive Oil Blend, Yellow Bell Pepper, Oregano, Plum Tomato, Cumin, Cilantro, Garlic, Achiote Paste, Mozzarella Cheese, Red Kidney Beans, Sour Cream, Canned Tomato, Onion, Kosher Salt, Chile de Arbol, Jalapeno Peppers, Cabbage, Guajillo Chile, Apple Cider Vinegar, Lime Juice, Oaxacan Cheese, Lemon Juice, Orange Juice, Red Cabbage, Red Bell Pepper, Canola Oil, Whole Milk, Pasilla Pepper Powder
Reviews
4.4
Based on 2620 reviews
Jae · 05/07/25
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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