Chicken and Peach Quesadillas with Chipotle Ranch

Ingredients

Quesadillas

• 1.5 lbs Chicken Breast

• 2 Tbsp Olive Oil

• 1 Tbsp Garlic Powder

• 1 Tbsp Onion Powder

• 1 Tsp Chipotle Chilli Powder

• 1 Tbsp Kosher Salt

• 1 Cup Sliced Peaches (firm ones work best here)

• 8-12oz shredded pepper jack cheese (depending on how cheesy!)

• 4 8-inch tortillas (makes 2 large quesadillas)

• Fresh Cilantro and Lime for Garnish

Chipotle Ranch

• 1/2 C Buttermilk

• 1/2 C Sour Cream

• 1/2 C Mayo

• 1 Tbsp Chopped Fresh Parsley

• 1 Tsp Finely Chopped Fresh Chives

• 1 Tsp Chopped Fresh Dill (can leave this out if you don’t like dill)

• 2 Tsp Lemon Juice

• 1 Tsp Dijon Mustard

• 1/2 Tsp Onion Powder

• 1/2 Tsp Garlic Powder

• 2-3 Tsp Chipotle Chilli Powder

• 1-2 Tbsp Adobo Sauce - From can of chipotle chillies in adobo

• 2 Tsp MSG

• Salt and Pepper to Taste

Preparation

Cheesy, sweet, salty and spicy. It has it all. While you can make the ranch without it, I urge you to go get some MSG. You can find it in many grocery stores now and also any asian market or store. In many western stores it is marketed as a salt substitute (like Accent).

1. Start by making the ranch by combining all of the ingredients in a bowl, covering and refrigerating for at least 30 minutes. Overnight is best!

2. Slice your chicken breast in half to make 2 thin pieces from 1 breast. Place them in a sealable container with the next 5 ingredients - oil through kosher salt. Mix and refrigerate for at least 1 hour up to overnight.

3. Cook your chicken with your method of choice (I like to grill mine) and then slice into thin strips.

4. Begin assembly of the quesadillas by placing a large skillet on low heat (think grilled cheese technique here - low and slow).

5. Spray the pan with cooking oil spray and place 1 tortilla in the pan. Cover with 2-3 oz of cheese, some chicken slices and peach slices, then the other 2-3 oz of cheese on top and the second tortilla. Let it cook for 3-4 minutes or until the bottom tortilla is golden brown and the cheese begins to melt. Then flip it and cook for another 3-4 minutes.

6. Remove the quesadilla from the pan, slice and top with chipotle ranch, a squeeze of lime and fresh cilantro. Enjoy!