Chicken Quesadillas with Chipotle Ranch Dip

This post was created in partnership with Stonyfield and Simply Organic. As always, all opinions are 100% my own.

Simply seasoned chicken thighs are cooked in the Instant Pot till tender, then shredded + sandwiched between 2 types of cheese in this delicious recipe.

It's no secret that I'm a total Stonyfield fangirl. Yogurt has been a staple for me for as long as I can remember. And when it comes to Mexican food, my family has been using Stonyfield's plain Greek yogurt instead of sour cream for several years now. I love how rich and tangy Greek yogurt is.

So when I found out about the brand spankin' new Smooth & Creamy Double Cream Yogurt, I.Was. Stoked.

It's even richer than the whole milk Greek yogurt and not quite as tangy, which makes it a perfect whole milk, full fat substitution for sour cream and oils in cooking and baking.

And let me tell you... it's absolutely luscious!

These quesadillas were inspired by the Chipotle Ranch Dip Mix from Simply Organic. Since the Super Bowl is coming up, I thought it'd be fun to make quesadillas for a crowd.

They're perfect as an appetizer or even as a meal on their own. Far be it for me to interfere with anyone who wants an entire plate of this cheesy goodness!

I had a big pack of boneless, skinless chicken thighs in the fridge, so I seasoned them with a few spices from Simply Organic: Adobo Seasoning, Smoked Paprika, and Ground Cumin. It made for a simple, delicious seasoning blend that really amped up the flavor of the quesadillas.

I cooked the chicken in my Instant Pot (because I'm totally obsessed!), but check out my tips below if you don't have one. Either way, you can get beautifully tender chicken that's a cinch to shred.

These quesadillas were a huge hit with my family!

We all enjoyed having 2 different dipping options - the Chipotle Ranch and the straight up Double Cream Yogurt. My 5-year-old ended up eating more of these quesadillas than I did! He asked for them for lunch for the next few days.

Seal of approval from the kiddo. Always a good thing.

I can't believe I haven't made quesadillas more often. Once you get into the swing of assembling them, they're super easy.

Here are some tips for quesadilla success:

• If you don't have an Instant Pot you can cook the chicken on the stovetop. Season and sear as directed, then add chicken stock, partially cover your pot with a lid, and let simmer until the meat is very tender, about 30-45 minutes.
• It's helpful to keep the toppings about half an inch away from the outer edges of the tortilla, so there's room for melting without things spilling out into the skillet.
• If flipping full tortillas proves to be too messy, you can put half the amount of ingredients onto one side of a single tortilla and fold it over to cook.
• I used a mix of 2 types of cheddar cheese that I shredded in the food processor, but many types would work here. Use your favorite, and feel free to mix and match.
• This recipe is easily cut in half. I like to make the full amount of chicken and save half of it for tacos and other meals throughout the week.
• When reheating leftover quesadillas, popping them onto a foil-lined baking sheet in the oven for a few minutes will ensure they get crispy again. Microwaving will make them a little soggy (but they'll still be tasty!).

📖 Recipe

Chicken Quesadillas with Chipotle Ranch Dip

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• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 Servings (3 wedges per serving) 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Mexican

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Description

Simply seasoned chicken thighs are cooked in the Instant Pot till tender, then shredded + sandwiched between 2 types of cheese in this delicious recipe.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken:

• 1 tablespoon peanut oil
• 6 boneless, skinless chicken thighs (about 2 ½ pounds)
• 1 teaspoon adobo seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 ½ cups unsalted chicken stock

For the Dip:

• 1 (1-ounce) package Simply Organic Chipotle Ranch Dip Mix
• 2 cups Stonyfield Smooth & Creamy Double Cream Plain Yogurt, plus more for serving

For the Quesadillas:

• Peanut oil, for coating the pan
• 12 (8-inch) flour tortillas
• 2 cups shredded cheese (I used a mix of sharp cheddar and Alpine cheddar)
• 6 green onions, chopped

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Instructions

1. For the Chicken: Place 1 tablespoon peanut oil in the Instant Pot insert and set to "Sauté" and "Normal".
2. Pat the chicken thighs dry with a paper towel and season on both sides with the adobo, smoked paprika, and cumin.
3. When the screen on the Instant Pot says "Hot", add meat and sear on both sides, about 2-3 minutes per side. Add chicken broth, close the lid, and set to "Manual" on high pressure and adjust to 20 minutes.
4. Once the timer goes off, allow pressure to naturally release for 10 minutes before manually releasing any remaining pressure and carefully opening the lid. Remove chicken to a large bowl and shred.
5. For the Dip: Combine Chipotle Ranch Dip Mix and 2 cups yogurt in a bowl. Cover and refrigerate until ready to serve.
6. For the Quesadillas: Heat a thin layer of peanut oil (about 1 teaspoon) in a medium non-stick skillet over medium heat. Place a tortilla directly onto the skillet, sprinkle on 2 tablespoons of cheese, followed by a single layer of shredded chicken, scatter with a handful of green onions, then 2 more tablespoons of cheese, and top with another tortilla. Let cook 1-2 minutes, until golden brown underneath, then flip with a large spatula and cook until golden brown and the cheese is melted.
7. Remove quesadilla to a cutting board and cut into 6 wedges. Repeat with remaining tortillas and filling. Serve quesadillas with Chipotle Ranch Dip and Double Cream Yogurt alongside.

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Notes

See post above for notes on cooking chicken on the stovetop if you don't have an Instant Pot.

Nutrition

• Serving Size:
• Calories: 380
• Sugar: 2.4 g
• Sodium: 1008.8 mg
• Fat: 16.3 g
• Saturated Fat: 5.3 g
• Carbohydrates: 28.5 g
• Fiber: 0.1 g
• Protein: 29.1 g
• Cholesterol: 86.8 mg

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