Quesadillas are one of those fun meals to make with the whole family. The crunch of the flour tortilla, the savory inside mixture and to top it all off melted cheese will leave you wanting more. This classic Mexican-American entree can be mixed up 100 different ways, but here’s our take.
Prep: 10 minutes
Cook: 13 minutes
3 tbsp Olive Oil, divided
1/2 Onion, chopped
1/2 Red Pepper, seeded and chopped
4 Tortilla Shells
1 cup Chicken, cooked and chopped, recommend: rotisserie chicken
8 oz Queso Chihuahua, substitute: 4 Cheese Mexican Cheese
4 oz Light Ranch
3 Chipolte Peppers in Adobo Sauce, seeded and chopped
Cilantro, garnish (optional)
Pico de Gallo, recipe follows (optional)
Guacamole, recipe follows (optional)
In a large sauté pan over medium heat add in 2 tbsp olive oil, chopped onions and red peppers. Sauté for 5 minutes or until the onions have become translucent and the pepper become slightly tender; then set aside.
Start assembling the quesadilla by placing 1 tortilla shell down, sprinkle 2 oz of cheese on the shell. Top with half of the cooked red peppers, onions and chicken. Sprinkle another 2 oz of cheese over top of the chicken and vegetables and place another tortilla shell over top; repeat the process for the second quesadilla.
Drizzle another tablespoon of olive oil into the sauté pan over medium heat. Place the quesadilla into the pan and cook for 4 minutes on one side then quickly and carefully, with a spatula, flip and cook for another 4 minutes. When cooking the idea is to slightly brown the shell and allow for the cheese to melt; repeat the process for the second quesadilla.
While the quesadillas are cooking add the ranch and chopped chipolte peppers into a small bowl. Stir to combine all the ingredients and set aside until ready to serve.
To finish the quesadillas add the chipolte ranch, Pico de Gallo, guacamole and cilantro; serve and enjoy!