Chipotle Ranch Chicken Quesadillas
Servings: 8 people
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.
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