Chipotle Ranch Chicken Quesadillas
These Chipotle Ranch Chicken Quesadillas are super easy to make, delicious, and will be a hit with the whole family!
The cheesy quesadillas are made with simple ingredients like seasoned chicken breast, shredded cheese, tortillas, and a homemade chipotle ranch sauce.
Easy recipes like this one are perfect for a busy weeknight dinner and great for Taco Tuesday!
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Need some easy delicious sides for these quesadillas? Check out my easy copycat Taco Bell Nacho Fries, one pan Spanish rice, Pomegranate seed guacamole, or Fresh Pico de Gallo.
If you are looking for other recipes to switch up your Taco Tuesday my Steak Cheese and Rice is always a big hit with the family! This recipe goes viral every time I post it!
My family also loves these Cheesy Beef and Bean Enchiladas.
Ingredients
- Chicken breast
- Olive oil
- Salt, pepper, cayenne, chili powder, cumin, paprika, dried cilantro
- 1 lime, juiced
- Large burrito size flour tortillas
- Shredded Chihuahua cheese
- Homemade Chipotle Ranch
Make Chipotle Ranch Sauce
Before making the chicken quesadillas, start with making the homemade chipotle ranch sauce! This sauce is super easy to make and is so good on the quesadillas.
There aren’t many steps to making the homemade sauce.
To make chipotle ranch, start by measuring out your seasonings.
You will need 1 tsp each of garlic powder, onion powder, and dried dill. Along with 1/2 tsp each salt, pepper, and smoked paprika.
In a blender or food processor, add about 3/4 cup of mayo.
Next, add 1/4 cup of milk, 1 tbsp lemon juice, the seasonings, and 1-2 chipotle peppers in adobo.
The chipotle peppers in adobo come in a little can. Start with 1 pepper and add another if you want the chipotle ranch to have more heat.
Blend the ingredients together until smooth. Pour the chipotle ranch sauce into a small bowl and place it in the refrigerator until it is time to assemble the quesadillas.
Make Chicken Quesadillas
To make the cheesy chicken quesadillas, there aren’t many ingredients to prep.
Start by cutting the chicken into small strips or cubes and measure out all of your seasonings. Add the chicken to a bowl.
Season with a little oil, salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper.
Stir until the chicken is well coated in seasoning and oil.
Add a little bit more olive oil to a large skillet over medium high-heat and cook your chicken.
Once the chicken is fully cooked, add the juice from one lime and some fresh cilantro. If you are one of those people that thinks cilantro tastes like soap you can skip that step.
Now it’s time to build your quesadillas!
Lay out a large flour tortilla, add some shredded Chihuahua cheese and top with a big scoop of your cooked chicken.
If you don’t have Chihuahua cheese you could use shredded Monterey Jack, pepper jack for some more heat, or even some shredded mozzarella or cheddar cheese.
Any cheese you have in your refrigerator will work!
Top the chicken with the homemade chipotle ranch sauce and add a little bit more shredded cheese.
Fold the tortillas in half and cook in a big skillet over medium heat until both sides are golden brown and crispy.
Serve Chipotle Ranch Chicken Quesadillas
Once all of the quesadillas are made, it’s time to eat!
I served these chicken quesadillas with copycat Taco Bell Nacho Fries, nacho cheese, and the rest of the homemade chipotle ranch sauce on the side.
These would also be good with a Mexican Street Corn or Southwest Ranch salad kit if you want to add a veggie! I find both of those salad kits from Walmart and they go well with dinners like this one.
You will love this recipe because they are easy to make, the ingredients can all be prepped ahead of time, and you can customize these to your family’s liking!
Save any leftovers in an air tight container in the refrigerator. Leftovers reheat well for lunch the next day.
Tips and Frequently Asked Questions
- I used 2 lbs of chicken breast for this recipe, so we would have plenty of chicken for leftovers for lunch the next day. You could use 1 lb of chicken and half the seasonings instead.
- The shredded Chihuahua cheese melts really well for quesadillas, but you could really use any cheese you already have in your refrigerator. These would be good with Monterey Jack, cheddar, or mozzarella cheese.
- If you don’t have the time or patience to make the homemade chipotle ranch sauce, you can buy Taco Bell Creamy Chipotle sauce at Walmart and use that instead. In a pinch that sauce is good on these too.
- If you have the budget you could swap out the chicken for some thin sliced New York Steak and make steak quesadillas instead of chicken. These would even be great made with some ground beef.
Similar Recipes
- Copycat Taco Bell Nacho Fries
- One Pan Chicken Fajitas
- Sheet Pan Chicken Thigh Fajitas
- Air Fryer Steak Fajitas
- Air Fryer Steak and Fajita Veggie Nachos
- Steak Quesadillas
If you make these Chipotle Ranch Chicken Quesadillas I hope you enjoy them! Leave me a comment or pin this recipe to your Pinterest account to save it for later.
Ingredients
CHICKEN QUESADILLA INGREDIENTS
- 2 lb chicken breast
- Olive oil
- 1 tsp each salt and pepper
- 1/4 tsp cayenne
- 4 tsp chili powder
- 2 tsp each of cumin, paprika, and dried cilantro
- 1 lime juiced
- Fresh or dried cilantro
- Large burrito size flour tortillas
- Shredded Chihuahua cheese
CHIPOTLE RANCH INGREDIENTS
- 3/4 cup mayo
- 1/4 cup milk
- 1 tbsp lemon juice
- 1-2 chipotle peppers in adobo
- 1 tsp each garlic powder, onion powder, dried dill
- 1/2 tsp each salt, pepper, smoked paprika
Instructions
- Combine all ingredients for the Chipotle ranch in a blender and blend until smooth. Place in refrigerator.
- Cut the chicken up into small pieces and add it to a bowl.
- Season the chicken with a little oil, salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper. Stir until coated.
- Add a little bit of olive oil to skillet over medium high-heat and cook your chicken.
- Once the chicken is fully cooked, add lime juice and some fresh or dried cilantro. Stir well. Build your quesadillas with the shredded cheese and chipotle ranch sauce.Top with more shredded cheese.
- Fold tortillas in half and cook in a skillet over medium heat until both sides are golden brown and crispy.
- Serve with the extra chipotle ranch sauce and enjoy!
Notes
- I used 2 lbs of chicken breast for this recipe, so we would have plenty of chicken for leftovers for lunch the next day. You could use 1 lb of chicken and half the seasonings instead.
- The shredded Chihuahua cheese melts really well for quesadillas, but you could really use any cheese you already have in your refrigerator. These would be good with Monterey Jack, cheddar, or mozzarella cheese.
- If you don’t have the time or patience to make the homemade chipotle ranch sauce, you can buy Taco Bell Creamy Chipotle sauce at Walmart and use that instead. In a pinch that sauce is good on these too.