Last updated on September 28th, 2021 at 01:32 pm
These chipotle ranch chicken quesadillas are on the table in just 20 minutes with rotisserie chicken and precooked bacon. A perfect quick and easy dinner!
Nothing as a mom frustrates me more than spending a lot of time cooking dinner for our family, only to have one (or more!) of my offspring refuse to take a single bite. Or tell me, “I don’t like that” before they’ve even tried it. That alone is for sure what is going to send me off the deep end!
Our kitchen is not a restaurant so we have one hard and fast dinner rule in our house for our picky eaters: Everyone’s plate has to have some ingredients of what I make for dinner. For example, I have one who wants their spaghetti noodles, their sauce, and their meatballs in separate piles on their plate. Another one wants their taco on taco night to only have cheese, lettuce, and sour cream with their meat on the side. It’s ridiculous but that works for me!
I love to make quesadillas for dinner for two awesome reasons: they are fast and everyone can pick and choose their own ingredients without making me want to pull out my hair. Quesadillas make even my pickiest eater happy!
These Chipotle Ranch Chicken Quesadillas are crowd pleasers! The homemade Chipotle Ranch is mild enough for kids with just enough spice to give it flavor. These quesadillas can be put together in just 20 minutes with store-bought rotisserie chicken and precooked bacon. It’s the perfect quick and easy weeknight dinner!
Chipotle Ranch Chicken Quesadillas
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6
Serving size: 1 quesadilla
Ingredients
- 12 – 6-inch flour tortillas
- Rotisserie chicken
- 2.5 ounces already cooked bacon pieces (or crumbled cooked bacon strips)
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 2 cups shredded Colby jack cheese
- 2 cups shredded cheddar cheese
- 1 packet dry ranch salad dressing and seasoning mix
- 1 cup of mayonnaise (or lite mayonnaise)
- 1 – 8 oz container of plain Greek yogurt
- 1 chipotle pepper plus 2 tsp of adobo sauce (found in a can in the Mexican food section)
- 1-2 tablespoons extra virgin olive oil (for brushing)
Directions
1. Pull all the meat off the rotisserie chicken and chop or shred into bite-sized pieces. Set aside.
2. In a food processor, combine the mayonnaise, Greek yogurt, packet of dry ranch seasoning, and 1 chipotle pepper plus 2 tsp of adobo sauce.
3. Pulse in food processor until well combined. Scrape down the sides with a spatula and pulse again for 1 minute.
4. Preheat an electric griddle to 400 degrees or heat a large skillet on the stove top over medium heat.
5. Brush the back of one tortilla with olive oil and place it onto the griddle or skillet. Spoon 2 tablespoons of the Chipotle Ranch onto the tortilla and spread out with the back of the spoon. Layer approximately 1/3 cup of chicken, 1-2 tablespoons of bacon bits, 2 tablespoons of beans, and 2 tablespoons of corn on the tortilla.
6. Add 1/3 cup of Colby jack cheese and 1/3 cup of cheddar cheese on the quesadilla. Place another tortilla on top. Brush lightly with olive oil.
7. Let cook for 2-3 minutes per side. Cooking Tip: Lightly press the top tortilla down into the melted cheese before you flip it. The cheese helps act as glue to keep the quesadilla together while being flipped!
8. Remove quesadilla from the griddle/skillet and let rest for at least 3 minutes before slicing with a pizza cutter. Serve with additional Chipotle Ranch, lettuce, tomato, salsa, or other toppings!
Chipotle Ranch Chicken Quesadillas
These Chipotle Ranch Chicken Quesadillas are crowd pleasers! The homemade Chipotle Ranch is mild enough for kids with just enough spice to give it flavor. These quesadillas can be put together in just 20 minutes with store-bought rotisserie chicken and precooked bacon. It’s the perfect quick and easy weeknight dinner!
Ingredients
- 12 – 6 inch flour tortillas
- Rotisserie chicken
- 2.5 ounces already cooked bacon pieces (or crumbled cooked bacon strips)
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 2 cups shredded Colby jack cheese
- 2 cups shredded cheddar cheese
- 1 packet dry ranch salad dressing and seasoning mix
- 1 cup of mayonnaise (or lite mayonnaise)
- 1 – 8 oz container of plain Greek yogurt
- 1 chipotle pepper plus 2 tsp of adobo sauce (found in a can in the Mexican food section)
- 1-2 tablespoons extra virgin olive oil (for brushing)
Instructions
- Pull all the meat off the rotisserie chicken and chop or shred into bite-sized pieces. Set aside.
- In a food processor, combine the mayonnaise, Greek yogurt, packet of dry ranch seasoning, and 1 chipotle pepper plus 2 tsp of adobo sauce.
- Pulse in food processor until well combined. Scrape down the sides with a spatula and pulse again for 1 minute.
- Preheat an electric griddle to 400 degrees or heat a large skillet on the stove top over medium heat.
- Brush the back of one tortilla with olive oil and place onto the griddle or skillet. Spoon 2 tablespoons of the Chipotle Ranch onto the tortilla and spread out with the back of the spoon. Layer approximately 1/3 cup of chicken, 1-2 tablespoons of bacon bits, 2 tablespoons of beans, and 2 tablespoons of corn on the tortilla.
- Add 1/3 cup of Colby jack cheese and 1/3 cup of cheddar cheese on the quesadilla. Place another tortilla on top. Brush lightly with olive oil.
- Let cook for 2-3 minutes per side. Tip: Lightly press the top tortilla down into the melted cheese before you flip it. The cheese helps act as glue to keep the quesadilla together while being flipped!
- Remove quesadilla from the griddle/skillet and let rest for at least 3 minutes before slicing with a pizza cutter. Serve with additional Chipotle Ranch, lettuce, tomato, salsa, or other toppings!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: n/aTotal Fat: n/agSaturated Fat: n/agTrans Fat: n/agUnsaturated Fat: n/agCholesterol: n/amgSodium: n/amgCarbohydrates: n/agNet Carbohydrates: n/agFiber: n/agSugar: n/agSugar Alcohols: n/agProtein: n/ag
