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Bacon chicken chipotle ranch quesadillas cut into wedges on black plate with creamy chipotle ranch dipping sauce, showing golden crispy tortilla exterior

Bacon Chicken Chipotle Ranch Quesadillas

Loaded quesadillas featuring seasoned chicken thighs, crispy bacon, melted cheese blend, and homemade smoky chipotle ranch sauce
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Ingredients Method Notes

Ingredients
  

  • - 1.5 lbs boneless skinless chicken thighs cubed
  • - 1 lb bacon sliced
  • - 2 green onions chopped
  • - 1 cup shredded cheddar cheese
  • - 1 cup shredded mozzarella cheese
  • - 3 large flour tortillas
  • - ½ cup buttermilk
  • - ½ cup sour cream
  • - ½ cup mayonnaise
  • - 1-2 chipotle peppers
  • - 1 tablespoon adobo sauce
  • - 2 cloves garlic
  • - Juice of ½ lime
  • - 2 tablespoons fresh dill
  • - 2 tablespoons fresh parsley
  • - 1 tablespoon fresh chives
  • - ½ teaspoon onion powder
  • - ½ teaspoon garlic powder
  • - Salt and pepper to taste

Method
 

  1. Make chipotle ranch: Blend buttermilk, sour cream, mayo, chipotle peppers, adobo sauce, garlic, lime juice, and seasonings until smooth. Chill 30 minutes.
  2. Cook bacon until crispy, remove and reserve 2-3 tablespoons fat.
  3. Season cubed chicken and cook in bacon fat until golden and cooked through (165°F internal temperature).
  4. Combine chicken, bacon, and green onions. Mix cheeses separately.
  5. Spread chipotle ranch on half of each tortilla, add filling and cheese, fold over.
  6. Cook quesadillas in skillet over medium heat 3-4 minutes per side until golden and cheese melts.
  7. Rest 2-3 minutes, cut into wedges, and serve with extra chipotle ranch.

Notes

- Chicken thighs stay more moist than breasts
- Adjust chipotle peppers to taste preference
- Don't overfill quesadillas to prevent spilling
- Reheat leftovers in skillet to maintain crispiness

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