Cheesy Chipotle BBQ Quesadillas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Chipotle BBQ Quesadillas

Cheesy Chipotle BBQ Quesadillas

with Bell Pepper, Onion, Pico de Gallo & Ranch Crema

These cheesy quesadillas are the best of both weeknight dinner worlds—they’re packed with delicious fillings, AND they’re quick (ready in 25 minutes, that’s how quick). We stuff this version with sautéed peppers and onions that are spiced with BBQ seasoning and chipotle powder, plus pepper jack and cheddar cheeses. As if it couldn’t get any better, we use our easiest quesadilla-cooking technique yet, broiling them in the oven for a few minutes per side so you get all the crispy texture you’re craving, minus the stressful flip over the stovetop. It’s all topped with fresh pico de gallo and a drizzle of buttermilk ranch crema for a dinner that’s truly next-level.

:
Veggie
Spicy
:
Milk
Eggs
Soy
Wheat

25 minutes
10 minutes

1 unit

Bell Pepper

1 unit

Red Onion

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Lime

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 teaspoon

Chipotle Powder

2 tablespoon

Sour Cream

()

3 ounce

Ranch Dressing

()

2 unit

Flour Tortillas

()

½ cup

Pepper Jack Cheese

()

½ cup

Cheddar Cheese

()

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

Salt

Pepper

sideBannerName

Energy (kJ)3515 kJ
Calories840 kcal
Fat60 g
Saturated Fat21 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber4 g
Protein19 g
Cholesterol80 mg
Sodium1170 mg

Large Pan
Medium Bowl
Small Bowl
Baking Sheet

Prep
1

• Adjust rack to top position and heat broiler to high. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Dice tomato. Finely chop cilantro. Quarter lime.

Cook Veggies
2

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and sliced onion; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add BBQ Seasoning and a pinch of chipotle powder (add more if you like things spicy). Season with salt and pepper. • Cook, stirring occasionally, until veggies are softened and lightly browned, 2-3 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Turn off heat.

Make Pico de Gallo & Crema
3

• While veggies cook, in a medium bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season generously with salt and pepper. • In a small bowl, combine sour cream and half the ranch dressing (you’ll use the rest in the next step). Season with salt and pepper.

Mix Cheeses
4

• In a second medium bowl, mix together pepper jack, cheddar, and remaining ranch dressing; stir until thoroughly combined.

Assemble Quesadillas
5

• Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on a baking sheet. Add half the cheese mixture to one half of each tortilla. Top with veggies and remaining cheese mixture. Fold tortillas in half to create quesadillas.

Finish & Serve
6

• Broil quesadillas on top rack until golden brown, 1-2 minutes per side. TIP: Watch carefully to avoid burning. • Cut quesadillas into wedges and divide between plates. Top with pico de gallo and drizzle with ranch crema. Serve with remaining lime wedges on the side.