Bacon Chicken Chipotle Ranch Quesadillas

Name: Bacon Chicken Chipotle Ranch Quesadillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs boneless skinless chicken thighs (cubed); 1 lb bacon (sliced); 2 green onions (chopped); 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 3 large flour tortillas; ½ cup buttermilk; ½ cup sour cream; ½ cup mayonnaise; 1-2 chipotle peppers; 1 tablespoon adobo sauce; 2 cloves garlic; Juice of ½ lime; 2 tablespoons fresh dill; 2 tablespoons fresh parsley; 1 tablespoon fresh chives; ½ teaspoon onion powder; ½ teaspoon garlic powder; Salt and pepper (to taste)

By Tyla | Last modified on Feb 14, 2026

Featured in: Dinner

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Indulge in the smoky, savory flavors of these Bacon Chicken Chipotle Ranch Quesadillas. With tender cubed chicken thighs, crispy bacon, and a creamy chipotle ranch sauce, each bite delivers layers of delectable textures and bold Mexican-American flair.

This skillet-cooked dish is perfect for an exciting dinner that’s both satisfying and simple to prepare. Melted cheddar and mozzarella cheese bring everything together in golden, crispy tortillas that will have everyone asking for seconds.

Why You’ll Love This Recipe

The rich chipotle ranch sauce offers a smoky heat balanced with fresh herbs and lime.
Using chicken thighs keeps the meat juicy and flavorful throughout cooking.
Crispy bacon fat enhances the chicken’s taste and adds a depth of savory complexity.
Quick skillet preparation makes it ideal for a moderate-skill weekday dinner.

Ingredients

Boneless skinless chicken thighs: 1.5 pounds cubed, chosen for tender, juicy meat that stays flavorful.
Bacon: 1 pound sliced, cooked to crispy perfection to add smoky crunch.
Green onions: 2 chopped for fresh, mild sharpness complementing the rich flavors.
Shredded cheddar cheese: 1 cup to provide sharpness and creamy melting texture.
Shredded mozzarella cheese: 1 cup for a milder flavor and excellent meltability.
Large flour tortillas: 3, providing a soft yet stable base to hold the filling.
Buttermilk: 1/2 cup for tangy creaminess in the chipotle ranch sauce.
Sour cream: 1/2 cup contributing smooth richness to the sauce.
Mayonnaise: 1/2 cup, adds a velvety texture and balances acidity.
Chipotle peppers: 1-2, blended for smoky, spicy depth in the sauce; adjustable to taste.
Adobo sauce: 1 tablespoon intensifies the chipotle flavor with a subtle heat.
Garlic: 2 cloves, adds pungent savory notes to the sauce.
Lime juice: From half a lime to brighten and balance richness.
Fresh dill: 2 tablespoons finely chopped, providing herbaceous freshness.
Fresh parsley: 2 tablespoons chopped, enhances flavor with slight earthiness.
Fresh chives: 1 tablespoon chopped, adds delicate oniony nuance.
Onion powder: 1/2 teaspoon, enhancing the savory profile.
Garlic powder: 1/2 teaspoon, layering additional garlicky warmth.
Salt and pepper: To taste, seasoning the sauce perfectly.

Instructions

Make the Chipotle Ranch Sauce

Blend buttermilk, sour cream, mayonnaise, chipotle peppers, adobo sauce, garlic cloves, lime juice, fresh dill, parsley, chives, onion powder, garlic powder, salt, and pepper until the mixture is completely smooth. This sauce combines smoky heat and fresh herbs for a vibrant creamy base.

Chill the sauce in the refrigerator for at least 30 minutes to let the flavors meld and intensify, improving the overall taste of the quesadillas.

Cook Bacon to Crispy Perfection

In a large skillet, cook the sliced bacon until browned and crispy. Remove the bacon and drain on paper towels, reserving about 2-3 tablespoons of the rendered bacon fat in the skillet.

Keeping the bacon fat imparts extra smoky flavor to the chicken when sautéing, enhancing the depth of this dish.

Season and Cook the Chicken

Season the cubed chicken thighs lightly with salt and pepper. Using the reserved bacon fat heated over medium heat, cook the chicken until golden brown and fully cooked through, with an internal temperature of 165°F.

The bacon fat helps sear the chicken, sealing in juices while infusing smoky undertones that complement the bacon crispiness.

Combine Filling Ingredients

In a mixing bowl, combine the cooked chicken, crispy bacon pieces, and chopped green onions. Separately, mix the shredded cheddar and mozzarella cheeses together for a perfect melt blend.

This combination creates a savory, textured filling with balances of smoky, salty, and fresh flavors from the onions.

Assemble the Quesadillas

Lay each flour tortilla flat, then spread a generous layer of chipotle ranch sauce on one half. Add the chicken bacon filling evenly, then top with the shredded cheese mixture, before folding the tortilla over to create a half-moon shape.

Spreading the sauce first ensures every bite is flavorful and prevents the filling from spilling out during cooking.

Cook Until Golden and Melty

Heat a clean skillet over medium heat and cook each quesadilla for 3-4 minutes per side. Cook until the tortillas are crisp and lightly browned, and the cheese inside has fully melted.

Skillet cooking provides even heat to melt cheese and gives the quesadilla an irresistible crunchy exterior.

Rest and Serve

Allow the cooked quesadillas to rest on a plate for 2 to 3 minutes before slicing into wedges. Serving with extra chipotle ranch sauce on the side enhances the smoky, creamy flavor profile.

Resting helps the filling set slightly, so it doesn’t spill out when cut, making presentation neat and appetizing.

You Must Know

For spicier quesadillas, increase chipotle peppers or add a dash of cayenne pepper to the sauce.
Do not overfill tortillas to avoid filling spilling and challenging flipping during cooking.
Use medium heat when cooking to crisp tortillas without burning.
Leftovers reheat best in a skillet to keep crispness rather than microwaving.

Storage Tips

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on medium heat to restore crispiness instead of using a microwave, which may result in sogginess.

Serving Suggestions

Serve these quesadillas hot with fresh salsa, guacamole, or a light side salad to balance the richness. A cold beer or a citrusy margarita pairs wonderfully with the smoky and spicy flavors.

Professional Tips

Using chicken thighs instead of breasts keeps the meat juicy and tender after cooking.
Adjust chipotle pepper quantity gradually; these peppers vary in heat intensity.
Reserve some bacon fat for cooking chicken – it intensifies flavor without requiring extra oil.

FAQs

Can I use chicken breasts instead of thighs?: Yes, but chicken breasts tend to be leaner and can dry out faster. Be careful not to overcook if substituting.
Is it possible to make this recipe vegetarian?: Omit bacon and chicken, and substitute with sautéed mushrooms or black beans for a vegetarian alternative. Use plant-based cheese if desired.
How spicy is the chipotle ranch sauce?: The level of spice depends on the number of chipotle peppers used. Start with one pepper and adjust to preferred heat.
Can I prepare the chipotle ranch sauce ahead of time?: Yes, the sauce can be made up to 2 days in advance and stored refrigerated to allow flavors to develop more fully.
What type of tortillas works best?: Large flour tortillas are ideal due to their flexibility and ability to hold fillings without breaking during cooking.
How do I know when the chicken is fully cooked?: The safest way is to use a meat thermometer to check that the internal temperature reaches 165°F (75°C).