Bacon Chicken Chipotle Quesadillas (Print Version)
# Ingredients:
→ For the Main Ingredients
01 -
1.5 lbs boneless skinless chicken thighs, cubed
02 -
1 lb bacon, sliced
03 -
2 green onions, chopped
04 -
1 cup shredded cheddar cheese
05 -
1 cup shredded mozzarella cheese
06 -
3 large flour tortillas
→ For the Chipotle Ranch Sauce
07 -
1/2 cup buttermilk
08 -
1/2 cup sour cream
09 -
1/2 cup mayonnaise
10 -
1 to 2 chipotle peppers
11 -
1 tablespoon adobo sauce
12 -
2 cloves garlic
13 -
Juice of 1/2 lime
14 -
2 tablespoons fresh dill
15 -
2 tablespoons fresh parsley
16 -
1 tablespoon fresh chives
17 -
1/2 teaspoon onion powder
18 -
1/2 teaspoon garlic powder
19 -
Salt and pepper to taste
# Instructions:
01 -
In a blender, combine the buttermilk, sour cream, mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, fresh dill, parsley, chives, onion powder, garlic powder, salt, and pepper. Blend until smooth. Put it in the fridge for 30 minutes to let all the flavors blend together.
02 -
Cook the sliced bacon in a skillet until it's crispy. Remove the bacon and set it aside, but save 2 to 3 tablespoons of the bacon fat in the pan.
03 -
Season the cubed chicken thighs with salt and pepper. Cook them in the reserved bacon fat until they're golden brown and fully cooked - the internal temperature should reach 165 degrees. This usually takes about 8 to 10 minutes.
04 -
Chop up the crispy bacon. In one bowl, combine the cooked chicken, bacon, and chopped green onions. In another bowl, mix together the cheddar and mozzarella cheeses.
05 -
Spread a generous layer of chipotle ranch sauce on one half of each flour tortilla. Add some of the chicken filling on top, then sprinkle with the mixed cheeses. Fold the tortilla over to create a half-moon shape. Don't overfill them or the filling will spill out!
06 -
Heat a clean skillet over medium heat. Cook each quesadilla for 3 to 4 minutes per side until it's golden brown and the cheese has melted inside.
07 -
Let the quesadillas rest for 2 to 3 minutes - this helps the cheese set so it doesn't all ooze out when you cut them. Cut into wedges and serve with extra chipotle ranch sauce on the side for dipping!
# Notes:
01 -
Chicken thighs stay more moist than chicken breasts and have better flavor.
02 -
Start with 1 chipotle pepper if you're not sure about the heat level - you can always add more!
03 -
Don't overfill the quesadillas or the filling will spill out when you flip them.
04 -
Reheat leftovers in a skillet, not the microwave, to keep them crispy.
05 -
The chipotle ranch is amazing - make extra because you'll want to use it on everything!