Chipotle Ranch Chicken Quesadillas (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 lbs chicken breast, cut into small pieces
02 -
Olive oil
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1/4 teaspoon cayenne pepper
06 -
4 teaspoons chili powder
07 -
2 teaspoons ground cumin
08 -
2 teaspoons paprika
09 -
2 teaspoons dried cilantro
10 -
1 lime, juiced
11 -
Fresh or dried cilantro for finishing
→ For the Chipotle Ranch Sauce
12 -
3/4 cup mayonnaise
13 -
1/4 cup milk
14 -
1 tablespoon lemon juice
15 -
1 to 2 chipotle peppers in adobo
16 -
1 teaspoon garlic powder
17 -
1 teaspoon onion powder
18 -
1 teaspoon dried dill
19 -
1/2 teaspoon salt
20 -
1/2 teaspoon black pepper
21 -
1/2 teaspoon smoked paprika
→ For Assembly
22 -
Large burrito-size flour tortillas
23 -
Shredded Chihuahua cheese (or Monterey Jack, cheddar, or mozzarella)
# Instructions:
01 -
Add all the chipotle ranch ingredients to a blender - mayo, milk, lemon juice, chipotle peppers, garlic powder, onion powder, dried dill, salt, pepper, and smoked paprika. Blend until smooth. Put it in the fridge while you make the chicken.
02 -
Cut the chicken breast into small pieces and put it in a bowl. Drizzle with a little olive oil, then season with salt, black pepper, cayenne, chili powder, cumin, paprika, and dried cilantro. Stir until the chicken is evenly coated.
03 -
Heat a little olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until it's fully cooked through and golden.
04 -
Once the chicken is cooked, add the lime juice and some fresh or dried cilantro. Stir well to combine.
05 -
Lay out a tortilla and spread some chipotle ranch sauce on half of it. Add a layer of shredded cheese, then some of the chicken, then more cheese on top. Fold the tortilla in half.
06 -
Heat a clean skillet over medium heat. Cook each quesadilla for a few minutes on each side until both sides are golden brown and crispy and the cheese is melted.
07 -
Cut into wedges and serve with extra chipotle ranch sauce on the side for dipping. Enjoy!
# Notes:
01 -
This recipe uses 2 lbs of chicken for leftovers. You can use 1 lb and halve the seasonings if you prefer.
02 -
Chihuahua cheese melts beautifully, but Monterey Jack, cheddar, or mozzarella all work great too.
03 -
In a pinch, you can use Taco Bell Creamy Chipotle sauce from Walmart instead of making your own.
04 -
Start with 1 chipotle pepper if you're not sure about the heat - you can always add more next time!