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Delicious Chipotle Ranch Chicken Quesadillas served with fresh toppings

Chicken Quesadillas with Chipotle Ranch

A delightful blend of flavors featuring tender chicken, melted cheese, and crispy tortillas, perfect for quick dinners and gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 pieces boneless skinless chicken breasts Cut into small pieces for even cooking.
  • 1 medium onion Diced.
  • 1 tablespoon vegetable oil For frying.
  • 1 teaspoon Slap Ya Mama seasoning Adds flavor and spice.
  • 1 teaspoon garlic powder Adds savory flavor.
  • 1 teaspoon cumin Brings earthiness.
  • 1 teaspoon pepper Freshly cracked.
  • ½ teaspoon red pepper flakes For extra spice.
  • 4 ounces diced green chilies Adds flavor and mild heat.
  • ⅓ cup chipotle ranch dressing Adds creaminess and smoky flavor.
  • ⅓ cup avocado ranch dressing For fresh flavor.
  • 2 cups Monterey Jack cheese Shredded.
  • 2 cups Sharp cheddar cheese Shredded.
  • 8 pieces flour tortillas Burrito-sized.
  • 1 tablespoon butter For frying.

Method
 

Preparation
  1. Heat the vegetable oil in a frying pan or large skillet over medium heat.
  2. Add the chicken pieces and diced onions into the pan along with the Slap Ya Mama seasoning, garlic powder, cumin, pepper, and red pepper flakes. Stir and cook until the chicken is fully cooked and the onions become translucent.
  3. Pour in the diced green chilies, chipotle ranch dressing, and avocado ranch dressing. Stir until well combined and cook for a few more minutes.
Cooking
  1. Melt 1 tablespoon of butter in another frying pan. Place one tortilla into the pan and heat one side until lightly golden. Flip and add a generous scoop of the chicken mixture on one half.
  2. Top with both types of shredded cheese, fold the tortilla over to cover, pressing down to keep the filling inside.
  3. Fry the quesadilla for a couple of minutes on each side until golden brown. Repeat with the remaining tortillas and filling.
Serving
  1. Once cooked, remove from the pan and slice into wedges. Serve immediately.
  2. Top with sour cream, diced green onions, fresh cilantro, or creamy avocado as desired.

Notes

Rest the chicken for a few minutes after cooking to retain its juices. Experiment with different cheeses and make a vegetarian version by omitting the chicken.