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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Milk)
3 ounce
Ranch Dressing
(Contains Eggs, Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.