Loaded Vegetable & Meat Quesadillas With A Chipotle Dipping Sauce

These are not your everyday quesadillas. Their loaded quesadillas. Not just cheese but sautéed vegetables and meat. Like bite sized tender pieces of chicken and bacon. And add to that a chipotle dipping sauce.

This recipe is easy to throw together. Everything is cooked in one skillet and finished off under the broil to a crisp and cheesy perfection.

Quesadillas are so versatile. You can change out the veggies for ones you like. And replace the chicken with tender cuts of beef and even pulled pork. Like this Pulled Pork Quesadillas With Creamy Chipotle Sauce.

It’s all up to you. But we’re so sure you will enjoy these quesadillas just the way they are – Loaded Vegetable & Meat Quesadillas With A Chipotle Dipping Sauce.

Loaded Vegetable & Meat Quesadillas With A Chipotle Dipping Sauce

For The Chipotle Sauce

2 chipotle’s in Adobe sauce, seeds removed

1/2 – 1 teaspoon adobo sauce

1/2 cup sour cream

Remove seeds from chipotle’s and place chilies in a small bowl. With a for smash chilies so they resemble a sauce.

Chipotle & Sour Cream Dipping Sauce

Add the sour cream and 1/2 – 1 teaspoon Adobe sauce (depending on heat preference) and mix till well combined. Set aside.

For The Quesadillas

6 flour tortillas (6-inch round)

4 chicken tenders *See Cooks Notes

8 strips bacon

1 red bell pepper, seeded, cut into strips

1 medium yellow onion, cut in half, thin sliced

1 medium zucchini squash, ends trimmed, cut into 4 quarts and each quarter cut into strips

3 cups Mexican style four cheese blend

1 tablespoon butter

1 tablespoon olive oil

Salt and pepper to taste

Cooks Notes

As a suggestion – When using chicken breasts in another recipe, like with this Instant Pot Chicken Chipotle Mac and Cheese, cut out the tenders to save for this recipe.

Set rack to center of oven. Turn broil on to high.

Next, add 1 tablespoon of butter to a large nonstick skillet over medium high heat. When butter has melted add chicken tenders to skillet.

When chicken is half done add bacon. Cook both meats until cooked. Remove from heat and set meat aside on a large plate.

In the same skillet add 1 tablespoon olive oil. When heated, add onions, peppers and squash. Sauté until vegetables are little charred, about 5-7 minutes. Remove from heat and season with salt and pepper.

Chop chicken and bacon into bite size pieces. Add meat and cheese to skillet and stir in until combined.

Add aluminum foil to a rimmed baking sheet. Lightly brush one side of tortillas with olive oil. Transfer oiled side down onto aluminum lined baking sheet.

Next, divided vegetable-meat mixture among tortillas and fold over. Place baking sheet under broil 2-3 minutes each side. Watch closely as broilers vary.

Serve quesadillas with chipotle dipping sauce.

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