Bacon Chicken Chipotle Ranch Quesadillas (Print Format)
Skillet quesadillas packed with smoky chipotle ranch, succulent chicken, bacon, and melted cheese.
# Ingredients:
→ 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
→ Chipotle Ranch Sauce
07 -
½ cup buttermilk
08 -
½ cup sour cream
09 -
½ cup mayonnaise
10 -
1-2 chipotle peppers
11 -
1 tablespoon adobo sauce
12 -
2 cloves garlic
13 -
Juice of ½ lime
14 -
2 tablespoons fresh dill
15 -
2 tablespoons fresh parsley
16 -
1 tablespoon fresh chives
17 -
½ teaspoon onion powder
18 -
½ teaspoon garlic powder
19 -
Salt and pepper, to taste
# Steps:
01 -
Blend buttermilk, sour cream, mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, dill, parsley, chives, onion powder, garlic powder, salt, and pepper until smooth. Chill for 30 minutes.
02 -
Cook sliced bacon until crispy, then remove and reserve 2-3 tablespoons of the bacon fat.
03 -
Season cubed chicken thighs and cook in the reserved bacon fat until golden brown and fully cooked (internal temperature of 165°F).
04 -
Combine cooked chicken, crispy bacon, and chopped green onions in a separate bowl. Mix cheddar and mozzarella cheeses in another bowl.
05 -
Spread chipotle ranch sauce on one half of each tortilla. Add the chicken filling and shredded cheese, then fold the tortilla over.
06 -
Cook each quesadilla in a skillet over medium heat for 3-4 minutes per side, until golden brown and the cheese has melted.
07 -
Let the cooked quesadillas rest for 2-3 minutes. Cut into wedges and serve with extra chipotle ranch sauce on the side.
# Tips:
01 -
Chicken thighs retain more moisture compared to chicken breasts.
02 -
Adjust the number of chipotle peppers to suit taste preferences.
03 -
Avoid overfilling quesadillas to prevent spilling during cooking.
04 -
Reheat leftovers in a skillet to maintain their crisp texture.