Chicken Adobo and Peanut Quesadillas

After throwing together all the ingredients, these Chicken Adobo and Peanut Quesadillas only take a couple of minutes to get the melty cheese and crisp tortilla we all love.

Dishes To Spice Up Your Life

  • To begin, we know not everyone around here is a fan of bell peppers, but for those of us that are, these Ground Turkey Stuffed Peppers are perfect for you! They’re kind of like a Chile Reyano and a 
  • Another favorite low carb option, Turkey Taco Lettuce Wraps. These wraps remind us of all the good things about P.F Changs Lettuce Wraps, with a Hispanic twist. 
  • Rice is an essential part of our Mexican Dishes! This Cilantro Lime Rice is a long time family favorite and it a simple way to spice up your rice.

More Than Just Quesadillas!

While we love Chicken Adobo fried up with cheese and a crispy tortilla, there are so many other ways to enjoy this dish! You guessed it, this chicken is perfect for meal prep. If you leave the chicken breast whole, we love it over rice with a side of your choice.  Another option for shredded chicken is Macho Nachos. With this recipe, you don’t have to add much other than chips (or cauliflower for a low carb option) and guacamole. They are so good, it’ll be hard to share! 

Is This Recipe Gluten Free?

Yes! As long as you make sure your tortillas are Gluten-Free, this recipe is safe for our Gluten-Free friends. To be entirely certain, you may want to check the label for the chili in adobo sauce because some brands are known to contain wheat flour. If it is a concern, you can always make your own

Chicken Adobo and Peanut Quesadillas

Everyone loves a good cheese quesadilla, but sometimes it needs to be spiced up a bit. These Chicken Adobo and Peanut Quesadillas do just that! After throwing together all the ingredients, they only take a couple of minutes to get the melty cheese and crisp tortilla we all love.


*You can replace the vegetables with 1 1/2 cups Baja Vegetable Blend (#5353)


  1. Add chicken, PBfit® Peanut Butter Powder, cheese, corn, red pepper, and coriander to a large bowl. Squeeze juice of one-half of the lime over top. Add 1 teaspoon adobo sauce and mix everything together. Taste the mixture. Add more adobo if you want it spicier.
  2. Brush a large frying pan lightly with Coconut Oil and set over medium heat.
  3. Add a tortilla to the pan. Spoon about 1 cup of the chicken mixture over half the tortilla. Fold the other half of the tortilla over the filling, pressing together. Cook until the underside of the tortilla is golden brown, about 2 minutes. Flip the tortilla and cook the other side until golden brown, 1-2 minutes. Keep warm until all tortillas are ready to eat. Repeat with remaining tortillas and chicken mixture.
  4. Slice each tortilla into 4 wedges. Serve with sour cream, guacamole (#1060), or salsa on the side.

Adapted from:


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