Chicken Quesadillas with Chipotle Ranch Dip

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

Big Flavors from a Tiny Kitchen - Ashley Covelli

5 from 1 vote

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Servings: 12 Servings (3 wedges per serving)

Course: Main Dish

Cuisine: Mexican

Prep Time 20

Cook Time 25

Total Time 45

Ingredients

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

Instructions

For the Chicken: Place 1 tablespoon peanut oil in the Instant Pot insert and set to "Sauté" and "Normal".
Pat the chicken thighs dry with a paper towel and season on both sides with the adobo, smoked paprika, and cumin.
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.
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.
For the Dip: Combine Chipotle Ranch Dip Mix and 2 cups yogurt in a bowl. Cover and refrigerate until ready to serve.
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.
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.

Notes

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

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