Chicken Quesadillas with Chipotle Chobani Yogurt Sauce
Prep time
Cook time
Total time
For the Chipotle Chobani Yogurt Sauce:
  • 1 cup Chobani Plain Greek Yogurt
  • ⅓ cup sour cream
  • 2 cloves garlic
  • ¼ teaspoon ground cumin
  • 1-2 chipotle peppers in adobo sauce, plus 1½ teaspoons sauce
  • 1 teaspoon lime, juiced
  • ¼ heaping teaspoon salt
  • pinch of pepper
For the Quesadillas:
  • 1 red bell pepper, seeded and sliced into strips
  • 1 green bell pepper, seeded and sliced into strips
  • 1 medium yellow onion, halved and sliced into strips
  • ½ lime, juiced
  • ½ tablespoon garlic powder
  • ½ tablespoon ground cumin
  • ½ tablespoon taco seasoning mix
  • 1½ pounds chicken breasts
  • 2 tablespoons extra virgin olive oil, divided
  • 6 large flour tortillas
  • 1½ cups grated Monterey Jack cheese
  • ¾ cup fresh cilantro, coarsely chopped
For the Chipotle Chobani Yogurt Sauce:
  1. Combine all the ingredients in a food processor. Pulse for about 15 seconds, until smooth. Use immediately or cover and refrigerate.
For the Quesadillas:
  1. In a medium size mixing bowl, toss together the onions, bell peppers, lime juice, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper, then set aside.
  2. In a small bowl, mix together the garlic powder, cumin, taco seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle the seasoning all over the chicken. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and saute for 8 minute on each side, or until the chicken is fully cooked. Remove from the skillet, allow it to cool slightly, and dice into cubes.
  3. Heat up the remaining tablespoon of olive oil over high heat in the same skillet, then add the onions and bell peppers. Cook until they are soft and slightly blacken, about 8 minutes. Plate and set aside.
  4. Preheat the oven to 375 degrees F and line a large baking sheet with foil. Coat one side of the six tortillas with cooking spray, then place three tortillas on the baking sheet, coated side down (if they don't all fit, bake in batches or use multiple baking sheets). Top with chicken, peppers and onions, and cheese. Cover with remaining tortillas, coated side up. Bake for 10-12 minutes, or until the cheese is completely melted. Drizzle with chipotle sauce and sprinkle chopped cilantro on top, then serve warm.
For easy drizzling, pour the sauce into a medium-sized ziplock bag and snip off one corner, then squeeze over the quesadillas.
Nutrition Information
Serving size: 6 Calories: 641 Fat: 26g Saturated fat: 11g Unsaturated fat: 14g Trans fat: 0g Carbohydrates: 48g Sugar: 5g Sodium: 778mg Fiber: 4g Protein: 51g Cholesterol: 133mg
Recipe by Sprig and Flours at