Truly Great Chicken Quesadilla (Homemade Tortilla & Chipotle Ranch)

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option and more budget-friendly.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: cooked chicken thighs

More nutritious and cheaper alternative.

Grab a food processor and combine 310 grams of all-purpose flour, 8 grams of salt, 5 grams of sugar, 50 grams of canola or light olive oil, and 180 grams of water.

Put the lid on and spin for 20 to 30 seconds until the dough forms a ball.

Flip the dough onto a cutting board and knead for 60 to 90 seconds, adding more flour if it sticks to your hands.

Divide the dough into four equal pieces, each 125 grams, and shape them into round balls.

Cover the dough balls with a towel to keep them from drying out and set aside to relax for a minute.

Pound two 8-ounce chicken breasts in a freezer bag to flatten them for even cooking.

In the freezer bag with the chicken, add 10 grams of olive oil, 10 grams of salt, zest of a lime, 3-4 minced garlic cloves, 1-2 grams of black pepper, 3 grams of chili powder, 1 gram of dried oregano, juice of half a lime, a splash of tequila, and 10 grams of agave syrup or honey.

Tumble the bag to combine the marinade and refrigerate for 10 to 15 minutes.

Preheat the grill or oven to cook the chicken.

Roll out each dough ball into a round about 1/16 inch thick and 10 inches across, using flour to prevent sticking.

Cook the tortilla in a medium heat 10-inch non-stick pan for about 2.5 to 3 minutes total, flipping halfway through.

Cover cooked tortillas with a towel to keep warm and pliable.

Cook the marinated chicken on a hot grill for 5-6 minutes on the first side, then flip and cook for 2 minutes on the other side.

Check the chicken's internal temperature, aiming for 150°F for juiciness.

Slice the cooked chicken into thick strips and then dice into small pieces no larger than half an inch.

Combine 225 grams of grated Pepper Jack cheese, 225 grams of mild cheddar, and 125 grams of grated provolone cheese for the quesadilla filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens