These Poblano Chicken Quesadillas with Cholula Ranch are so good and easy to make! These are a great tex-mex meal!
These quesadillas are so good y’all. I love that this recipe is mostly hands off time while the chicken is baking with the onions and poblanos. I use lots of spices so this dish is packed with flavor without being spicy. The Cholula Ranch is just a touch of heat without being overly hot. Of course you always add more Cholula for extra heat if you like it spicy!
This post contains affiliate links. If you purchase a product through these links I may earn a few pennies. Thanks for keeping this free blog going! 
Poblano Chicken Quesadillas with Cholula Ranch
This is a great meal to make for a lot of people or just for one! I like to make extra so that BMW and I can eat the chicken and peppers over rice or salad for lunches during the week. Because these have so much flavorful, they are always satisfying and make meals taste a little extra special without being too much work. I love quesadillas! They are basically just golden fried soft tacos with lots of cheese. Who can argue with that, right!?
Easy Tex-Mex Dinner
We love anything Tex-Mex around here because of all the yummy flavors and spices. I think if there was only one type of food I could eat for the rest of my life it might be Tex-Mex. Of course, I do love a good noodle!
How To Make Cholula Ranch
Definitely don’t skip the Cholula Ranch! It’s so easy and these quesadillas definitely need a good dip or drizzle. Basically, to make Cholula Ranch, you literally mix together Cholula
You Might Also Love
Mini Baked Chicken Street Tacos with Poblano Ranch
Crab Tostadas with Herby Aioli
Poblano Chicken Quesadillas with Cholula Ranch
Ingredients
- 3 whole chicken breasts
- 4 whole poblano pepper seed removed and sliced
- 3 small yellow onions peeled and sliced
- 3 tbsp coconut oil
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp ground coriander
- 1 tbsp kosher salt reduce by half if using table salt
- 1 tsp garlic powder
- 1 lime juice
- 4 tbsp unsalted butter for frying
- 12 10in flour tortillas
- 2 cup white cheddar shredded
- 1 cup ranch dressing
- 1/4 cup Cholula Hot Sauce
Instructions
- Preheat oven to 350°. Melt coconut oil and stir in cumin, chili powder, coriander, salt and garlic powder.
- Add sliced poblanos and onions to a large baking dish. Place chicken breasts on top and pour coconut oil and spice mixture over everything. Squeeze lime juice over top. Cover with foil and bake for 45 minutes or until chicken breasts are cooked through.
- While chicken is cooking, make the Cholula Ranch by whisking together the ranch and Cholula. Set aside or store in fridge is making ahead of time.
- Shred chicken breasts and return to baking dish and toss with onions, peppers and juices.
- Heat a large skillet over medium heat. Working with two tortillas at a time, melt a pat of butter of coat one side of tortillas. On one half of each tortilla, place a small amount of cheese then layer with chicken, peppers and onions and then another small amount of cheese. Fold tortillas like tacos over chicken and cheese mixture and let cook for about 2 minutes or until cheese is melted and tortilla is golden brown on the outside. Flip and cook until other side is golden brown. Continue until all quesadillas have been made.
- Slice each quesadilla into thirds and serve with Cholula Ranch.
Leave a Reply