Chipotle Chicken Bacon Ranch Quesadillas
Directions
- 1Blend chipotle peppers, garlic, oregano, cumin, lime juice, salt, pepper, and oil until smooth for the marinade.
- 2Marinate chicken thighs with the blended mixture for at least 30 minutes.
- 3Combine mayo, sour cream, buttermilk, fresh dill, fresh parsley, chives, garlic powder, onion powder, salt, pepper, and lemon juice for the ranch dressing.
- 4Crisp up bacon.
- 5Sauté onion and bell pepper in bacon grease.
- 6Sear chicken thighs on both sides until cooked through.
- 7Dice chicken and toss with its juices.
- 8Melt butter in a pan, lay tortilla down and stack cheese, chicken, bacon, sautéed onion and bell pepper, ranch, and another layer of cheese.
- 9Fold the tortilla.
- 10Cook until golden brown on both sides.
Ingredients
- 2 Ibs boneless, skinless chicken thighs
- 2 3 chipotle peppers in adobo sauce
- 3 garlic cloves
- 1 tsp oregano
- 1 tsp cumin
- 1 of lime juice
- 2 tsp salt
- 0.5 tsp black pepper
- 0.25 cup neutral oil
- 1 cup mayo
- 1 cup sour cream
- 0.5 cup buttermilk
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 tbsp chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 tsp lemon juice
- tortilla
- Monterey Jack cheese
- bacon
- onion
- bell pepper
- butter
Equipment
knifecutting boardblenderpan
Tips
- Marinate the chicken for at least 30 minutes.
- Cook the chicken until it's charred on both sides and reaches an internal temperature of 165F
- Make extra ranch dressing because you're going to want to drizzle it on all your meals.
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