Chicken Quesadillas with Chipotle Ranch: A Beginner’s Guide to a Delicious, Easy Meal
Cheesy, crispy, and packed with flavor—these Chicken Quesadillas with Chipotle Ranch are everything a beginner cook could want! 🍗🧄 Just layer the fillings, toast until golden, and drizzle with smoky chipotle ranch for a mouthwatering finish. 🌮🔥
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 Quesadillas 1x
Ingredients
- 3 boneless skinless chicken breasts, cut into small pieces
- 1 medium onion, diced
- 1 tablespoon vegetable oil
- 1 teaspoon Slap Ya Mama seasoning (or any seasoning you like)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 4 ounces diced green chilies (canned or fresh)
- ⅓ cup chipotle ranch dressing
- ⅓ cup avocado ranch dressing
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded sharp cheddar cheese
- 8 large flour tortillas (burrito size)
- 1 tablespoon butter (for frying)
Instructions
Step 1: Cook the Chicken and Onions
Start by heating 1 tablespoon of vegetable oil in a frying pan or large skillet over medium heat. Once the oil is hot, add your diced chicken and onions. Sprinkle the Slap Ya Mama seasoning, garlic powder, cumin, pepper, and red pepper flakes (if using) over the mixture. Stir it around to make sure the chicken and onions are evenly coated in the spices. Cook for about 6–8 minutes, or until the chicken is fully cooked through and the onions become translucent. You can check if the chicken is cooked by cutting through a piece—there should be no pink left inside.
Step 2: Add the Chilies and Dressing
Once the chicken is cooked, add in the diced green chilies along with the chipotle ranch and avocado ranch dressing. Stir everything together so that the chicken and chilies are coated with the creamy dressings. Let it cook for another 3–4 minutes, allowing the flavors to meld together. At this point, the mixture should be a bit thick and creamy, with a slight tang from the chipotle ranch.
Step 3: Prepare the Tortillas
In another frying pan, melt 1 tablespoon of butter over medium heat. Once the butter is melted and sizzling, place one tortilla into the pan. Let it heat for about 1–2 minutes on one side, then flip it over. On one half of the tortilla, add a generous scoop of the chicken mixture. Make sure the filling stays on one side, as you’ll be folding the tortilla in half to create the quesadilla.
Step 4: Add the Cheese
On top of the chicken mixture, sprinkle a good amount of both shredded Monterey Jack cheese and sharp cheddar cheese. This will ensure that the quesadilla has a nice gooey cheese filling. Once the cheese is added, carefully fold the tortilla over the chicken mixture, creating a half-moon shape. Press down gently to ensure everything stays inside.
Step 5: Fry the Quesadilla
Now comes the best part—frying the quesadilla! Let it cook for 2–3 minutes on each side, or until the tortilla is golden brown and crispy. You want the cheese inside to melt and the tortilla to become nice and crunchy, so be patient and don’t rush this step. Once both sides are golden and crispy, remove the quesadilla from the pan and place it on a plate.
Step 6: Repeat with Remaining Tortillas
Repeat the process for the remaining tortillas and chicken mixture, making sure to add butter to the pan each time you cook a new quesadilla. After each one is cooked, slice it into wedges, just like a pizza, and you’re ready to serve!
Notes
- Cook the Chicken Just Right: One of the biggest challenges with cooking chicken is ensuring it doesn’t overcook and dry out. Since you’re using small pieces of chicken in this recipe, the cooking time is relatively short. As soon as the chicken is no longer pink inside and the onions are translucent, it’s ready. If you’re unsure, use a meat thermometer to check—chicken should reach an internal temperature of 165°F.
- Use Medium Heat: When frying the quesadillas, it’s important to keep the heat on medium. Too high, and the tortillas might burn before the cheese melts. Too low, and the quesadilla won’t crisp up as nicely. Medium heat gives you a perfect balance.
- Don’t Overfill the Quesadilla: It can be tempting to add more filling, but remember that less is more. Overfilling the quesadilla can lead to it bursting open while frying. Stick to a generous but controlled amount of chicken mixture and cheese.
- Adjust the Heat: If you’re sensitive to spice, feel free to reduce the amount of red pepper flakes or skip them entirely. If you want more heat, add extra chipotle ranch dressing or a dash of hot sauce.
- Tools to Use: If you don’t have a frying pan or large skillet, a griddle or flat-top grill works just as well. Just ensure you’re able to control the heat properly.