Bacon Chicken Chipotle Ranch Quesadillas
Savory quesadillas filled with smoky chipotle ranch, tender chicken, crispy bacon, and melted cheese, cooked until golden and served with extra sauce for dipping.
Equipment
- 1 skillet
- 1 blender or food processor
- 1 knife and cutting board
- 1 spatula
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
Instructions
- Blend buttermilk, sour cream, mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, dill, parsley, chives, onion powder, garlic powder, salt, and pepper until smooth, then chill for 30 minutes.
- Cook bacon in a skillet until crispy, remove and reserve 2 to 3 tablespoons of the bacon fat.
- Season cubed chicken thighs and cook them in the reserved bacon fat until golden brown and fully cooked to 165°F internal temperature.
- Combine cooked chicken, crispy bacon, and chopped green onions in a bowl; mix shredded cheddar and mozzarella cheeses in another bowl.
- Spread chipotle ranch sauce on half of each tortilla, add chicken filling and cheese, then fold the tortilla over.
- Cook each quesadilla in the skillet over medium heat for 3 to 4 minutes per side until golden brown and cheese has melted.
- Let cooked quesadillas rest for 2 to 3 minutes, cut into wedges, and serve with extra chipotle ranch sauce.
Notes
- Use chicken thighs for juicier quesadillas.
- Adjust chipotle peppers to control spice level.
- Avoid overfilling to prevent spilling.
- Reheat leftovers in skillet for crisp texture.