Cheesy Chipotle BBQ Quesadillas
with Bell Pepper, Onion, Pico de Gallo & Ranch Crema
- Wheat
- Soy
- Milk
- Eggs
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.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Red Onion
1 teaspoon
Chipotle Powder
2 tablespoon
Sour Cream
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 unit
Lime
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Bell Pepper
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• In a second medium bowl, mix together pepper jack, cheddar, and remaining ranch dressing; stir until thoroughly combined.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers enjoyed the taste, with some finding it not too spicy. Others suggested adding chicken with barbecue sauce for extra flavor.
- Suggestions: Consider adding chicken with barbecue sauce to enhance the dish and make it more substantial.
