This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! When crispy, golden brown, stuffed flour tortillas are bound with gooey cheese, shredded chicken, and rice you can’t really go wrong. They are easy to make, and they outshine most quesadillas I’ve ordered out at restaurants. If you’re in the mood for other Mexican-inspired recipes check out my Southwest Chicken Rice Bowls, Green Chicken Enchilada Soup, and Spicy Vegetarian Stuffed Peppers!
U.S.-grown long grain white rice: Long grain white rice has a firm, fluffy texture due to its higher amylose content. It works exceptionally well in pilafs, stir-fries, and soups, and accounts for more than 70% of the rice grown in the United States. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Plus, rice is gluten-free and the least allergenic of all grains! Chicken breasts: Use boneless, skinless chicken breasts as I have found that they shred easily. You can also use boneless, skinless chicken thighs to add more flavor to your quesadilla as another option. Chipotle seasoning: This chipotle seasoning goes well with most meats, but we especially love it on chicken. It’s made up of: chipotle chili powder, cumin, smoked paprika, onion powder, ancho chili powder, crushed garlic, salt, pepper Adobo sauce and adobo chili peppers: The adobo chili peppers add a smokey, fiery heat to the Adobo Sauce, which makes it a fantastic flavor in so many traditional Mexican and Tex-Mex recipes. Corn: The corn adds a slightly crisp counterpoint to the rich, creamy cheese. Black beans: I like using black beans because they are a nutritional powerhouse, but you can substitute pinto beans for a creamier texture. Tortillas: Flour tortillas are pliable and soft with a sweet flavor that compliments the heat of the fiery spices. I used a 10-inch tortilla but whatever size tortilla you have, just adjust your amount of filling for each quesadilla appropriately. Cheese: I used cheddar cheese in my quesadillas, but for a more traditional flavor pick up Mexican cheese like Oaxaca or Chihuahua. Another option would be Monterey Jack or Pepper Jack for extra spice.
We love using the Dutch oven to cook the chicken breasts because it only takes 30-35 minutes and by cooking the chicken at a lower heat with chicken broth and the lid on, it helps to create tender, moist chicken that makes it so easy to pull apart. Be sure to scroll down to the recipe card for the full recipe instructions.
