Servings: 8 servings
Calories: 507kcal
Equipment
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- food processor or blender
- cast iron skillet
Ingredients
The Jalapeño Ranch
- 1 cup sour cream
- ¼ cup mayonnaise
- 3 green onions rough chopped
- 1 jalapeño rough chopped
- 1 teaspoon granulated garlic
- ½ teaspoon dried oregano
- juice of 1 lime
- kosher salt and fresh ground pepper to taste
The Chicken Quesadillas
- 1 recipe Instant Pot Taco Chicken, drained or leftover shredded chicken
- 8 flour tortillas
- 6-8 strips cooked bacon diced
- 2 cups shredded cheese of choice
- butter approximately 1-2 tablespoons per quesadilla
Instructions
The Jalapeño Ranch
- Add all of the ranch ingredients to a blender or food processor. Blend until smooth. Set aside or in the fridge until serving.
The Chicken Quesadillas
- Melt butter in a cast iron skillet over medium heat.
- Spoon shredded chicken and diced bacon over half of a flour tortilla, top with cheese, and fold.
- Toast the quesadilla on both sides or until the filling is warm and the cheese is melted.
- Cut in half, drizzle with the ranch, and devour!
Notes
The nutritional information is for the Jalapeño Ranch only. The quesadillas will vary from person to person in size, amount, and the copious amounts of cheese you will use, etc.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 18g | Protein: 36g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 139mg | Sodium: 887mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 279mg | Iron: 1mg
Tried this recipe?Let us know how it was!