Hot Honey Chicken Bacon Ranch Quesadillas
Hot Honey Chicken Bacon Ranch Quesadillas
Ingredients
For the Hot Honey Ranch
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/3 cup hot honey
- 2 tablespoons chili crisp
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup fresh dill, finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Quesadillas
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into small pieces
- 8 ounces bacon, cubed into small pieces
- 1 tablespoon olive oil
- 1 tablespoon SPG seasoning, (salt, pepper, garlic blend)
- 1 tablespoon chicken seasoning
- 1 yellow onion, diced
- 2 bell peppers, any color, diced
- 2 cups shredded Monterey Jack cheese
- 8 large flour tortillas
- as needed hot honey, for serving
Instructions
- 1
Prepare the Hot Honey Ranch: In a medium bowl, combine the sour cream, mayonnaise, buttermilk, hot honey, chili crisp, garlic powder, onion powder, finely chopped fresh dill, black pepper, and salt. Mix thoroughly until all ingredients are well combined and smooth. Cover and refrigerate for at least 15 minutes to allow flavors to meld. This can be made ahead of time.
⏱️ 5 min
- 2
Prepare the Chicken and Bacon: In a large bowl, combine the cubed chicken thighs and cubed bacon. Add the olive oil, SPG seasoning, and chicken seasoning. Toss well to ensure the chicken and bacon are evenly coated.
⏱️ 5 min
- 3
Prepare the Vegetables: Dice the yellow onion and bell peppers into small, uniform pieces.
⏱️ 5 min
- 4
Cook the Fillings: Heat a large griddle or two large skillets over medium-high heat. Add the seasoned chicken and bacon to one zone or skillet. In a separate zone or skillet, add the diced onion and bell peppers. Cook the chicken and bacon, stirring occasionally, until browned and cooked through, about 8-10 minutes. Cook the vegetables until softened and slightly caramelized, about 6-8 minutes.
⏱️ 10 min
- 5
Combine Fillings: Once both the chicken/bacon mixture and the vegetables are cooked, combine them on the griddle or in one large skillet. Mix everything together thoroughly. Reduce the heat to low and set aside while you assemble the quesadillas.
⏱️ 2 min
- 6
Assemble the Quesadillas: Lay a large flour tortilla flat on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over one half of the tortilla. Spoon a generous amount of the chicken, bacon, and vegetable mixture over the cheese. Drizzle about 1 tablespoon of the prepared Hot Honey Ranch over the filling. Add another sprinkle of shredded cheese on top of the ranch and filling. Fold the empty half of the tortilla over the filled half to create a half-moon shape.
⏱️ 8 min
- 7
Cook the Quesadillas: Heat the griddle or a large skillet over medium heat. Carefully transfer an assembled quesadilla to the hot griddle. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. Repeat with the remaining quesadillas.
⏱️ 8 min
- 8
Serve: Remove the cooked quesadilla from the griddle and place it on a cutting board. Slice the quesadilla into thirds. Serve immediately with extra Hot Honey Ranch on the side for dipping, and an additional drizzle of hot honey, if desired. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken Bacon Ranch Quesadillas
For the Hot Honey Ranch
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/3 cup hot honey
- 2 tablespoons chili crisp
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup fresh dill, finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Quesadillas
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into small pieces
- 8 ounces bacon, cubed into small pieces
- 1 tablespoon olive oil
- 1 tablespoon SPG seasoning, (salt, pepper, garlic blend)
- 1 tablespoon chicken seasoning
- 1 yellow onion, diced
- 2 bell peppers, any color, diced
- 2 cups shredded Monterey Jack cheese
- 8 large flour tortillas
- as needed hot honey, for serving
Instructions
- 1
Prepare the Hot Honey Ranch: In a medium bowl, combine the sour cream, mayonnaise, buttermilk, hot honey, chili crisp, garlic powder, onion powder, finely chopped fresh dill, black pepper, and salt. Mix thoroughly until all ingredients are well combined and smooth. Cover and refrigerate for at least 15 minutes to allow flavors to meld. This can be made ahead of time.
⏱️ 5 min - 2
Prepare the Chicken and Bacon: In a large bowl, combine the cubed chicken thighs and cubed bacon. Add the olive oil, SPG seasoning, and chicken seasoning. Toss well to ensure the chicken and bacon are evenly coated.
⏱️ 5 min - 3
Prepare the Vegetables: Dice the yellow onion and bell peppers into small, uniform pieces.
⏱️ 5 min - 4
Cook the Fillings: Heat a large griddle or two large skillets over medium-high heat. Add the seasoned chicken and bacon to one zone or skillet. In a separate zone or skillet, add the diced onion and bell peppers. Cook the chicken and bacon, stirring occasionally, until browned and cooked through, about 8-10 minutes. Cook the vegetables until softened and slightly caramelized, about 6-8 minutes.
⏱️ 10 min - 5
Combine Fillings: Once both the chicken/bacon mixture and the vegetables are cooked, combine them on the griddle or in one large skillet. Mix everything together thoroughly. Reduce the heat to low and set aside while you assemble the quesadillas.
⏱️ 2 min - 6
Assemble the Quesadillas: Lay a large flour tortilla flat on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over one half of the tortilla. Spoon a generous amount of the chicken, bacon, and vegetable mixture over the cheese. Drizzle about 1 tablespoon of the prepared Hot Honey Ranch over the filling. Add another sprinkle of shredded cheese on top of the ranch and filling. Fold the empty half of the tortilla over the filled half to create a half-moon shape.
⏱️ 8 min - 7
Cook the Quesadillas: Heat the griddle or a large skillet over medium heat. Carefully transfer an assembled quesadilla to the hot griddle. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. Repeat with the remaining quesadillas.
⏱️ 8 min - 8
Serve: Remove the cooked quesadilla from the griddle and place it on a cutting board. Slice the quesadilla into thirds. Serve immediately with extra Hot Honey Ranch on the side for dipping, and an additional drizzle of hot honey, if desired. Enjoy!
⏱️ 2 min