Bacon Chicken Chipotle Ranch Quesadillas (Print Version)
Crispy bacon, juicy chicken, cheeses, and chipotle ranch unite in golden, cheesy quesadillas with a creamy kick.
# Ingredients:
→ Main Filling
01 -
1.5 pounds boneless skinless chicken thighs, cut into 1-inch cubes
02 -
1 pound bacon, sliced into ½-inch strips
03 -
2 green onions, thinly sliced
04 -
1 cup shredded cheddar cheese
05 -
1 cup shredded mozzarella cheese
06 -
3 large flour tortillas (10-inch diameter)
→ Chipotle Ranch Sauce
07 -
½ cup buttermilk
08 -
½ cup sour cream
09 -
½ cup mayonnaise
10 -
1 to 2 chipotle peppers in adobo, finely chopped
11 -
1 tablespoon adobo sauce
12 -
2 garlic cloves
13 -
Juice of ½ lime
14 -
2 tablespoons fresh dill, finely chopped
15 -
2 tablespoons fresh parsley, finely chopped
16 -
1 tablespoon fresh chives, finely chopped
17 -
½ teaspoon onion powder
18 -
½ teaspoon garlic powder
19 -
Kosher salt, to taste
20 -
Black pepper, to taste
# Steps:
01 -
Combine buttermilk, sour cream, mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, dill, parsley, chives, onion powder, garlic powder, salt, and black pepper in a blender. Blend until completely smooth. Refrigerate for 30 minutes to allow flavors to develop.
02 -
Arrange bacon strips in a large skillet and cook over medium heat until crisp. Transfer bacon to a plate lined with paper towels. Reserve 2 to 3 tablespoons of rendered bacon fat in the skillet.
03 -
Season chicken thighs with salt and black pepper. Add chicken to the reserved bacon fat in the skillet. Sauté over medium-high heat until golden brown and fully cooked, reaching an internal temperature of 165°F, about 7–9 minutes. Remove from heat.
04 -
In a large bowl, combine cooked chicken, crispy bacon pieces, and chopped green onions. In a separate bowl, mix shredded cheddar and mozzarella cheeses.
05 -
Lay out flour tortillas and spread chipotle ranch sauce on half of each tortilla. Evenly distribute chicken mixture over the sauce, then sprinkle with cheese mixture. Fold tortillas in half to enclose the filling.
06 -
Warm a clean skillet over medium heat. Place one folded quesadilla in the skillet and cook for 3 to 4 minutes per side, until each side is golden brown and the cheese has melted. Repeat with remaining quesadillas.
07 -
Let quesadillas rest for 2 to 3 minutes after cooking. Cut into wedges and serve hot with extra chipotle ranch sauce on the side.
# Notes:
01 -
Chilling the chipotle ranch sauce intensifies the flavor and improves the consistency for spreading.