Broiled Chipotle BBQ Quesadillas with Pico De Gallo and Ranch Crema

These crispy, cheesy quesadillas are the ultimate quick dinner solution. Packed with sautéed bell pepper and red onion seasoned with smoky BBQ spice and chipotle powder, then loaded with pepper jack and cheddar cheeses, they deliver big flavor in every bite. The secret to perfect crunch? Broiling them in the oven – no stovetop flipping required.

Top each quesadilla with a spoonful of fresh tomato pico de gallo and a drizzle of buttermilk ranch crema for a bright, cooling finish. Ready in just 25 minutes, this recipe is perfect for busy weeknights when you crave something satisfying without the fuss.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven’s broiler and position a rack about 6 inches from the heat. Line a baking sheet with foil.
2. In a medium bowl, combine the diced tomato, juice of half the lime and half the chopped cilantro. Season with a pinch of salt and pepper. Set aside as pico de gallo.
3. In a small bowl, mix the sour cream with the buttermilk ranch dressing and a squeeze of lime juice to make the ranch crema. Set aside.
4. Heat a large skillet over medium-high heat with a drizzle of oil. Add the sliced bell pepper and red onion. Cook, stirring occasionally, until softened, about 4-5 minutes.
5. Sprinkle the BBQ seasoning and chipotle powder over the vegetables. Stir to coat and cook for 1 more minute. Remove from heat.
6. Place the flour tortillas on the prepared baking sheet. Sprinkle half of the cheddar and pepper jack cheese evenly over each tortilla. Top with the cooked pepper-onion mixture, then the remaining cheese.
7. Broil the quesadillas for 2-3 minutes, until the cheese is melted and the edges are golden. Carefully flip each quesadilla using a spatula and broil for another 1-2 minutes until crispy.
8. Transfer to a cutting board and cut into wedges. Top with the pico de gallo, a drizzle of ranch crema and garnish with remaining cilantro. Serve with lime wedges.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the pepper jack and cheddar with Monterey Jack, mozzarella or a Mexican blend. The flavor will be slightly different but still delicious.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.

Can I make these quesadillas gluten-free?

Absolutely! Use gluten-free flour tortillas and ensure your BBQ seasoning and ranch dressing are certified gluten-free.