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Chipotle Chicken and Peach Quesadilla Recipe (with Video)

Egg-free, Intermediate, Sugar-free

Discover our Chipotle Chicken and Peach Quesadilla Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 30min


- 1.5 lbs Chicken breast
- 2 Tbsp Olive oil
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tsp Chipotle Chilli Powder
- 1 Tbsp Kosher salt
- 1 Cup Sliced Peaches
- 12 oz shredded pepper jack cheese
- Fresh Cilantro and Lime
Chipotle Ranch
- 0.5 C Buttermilk
- 0.5 C Sour cream
- 0.5 C Mayo
- 1 Tbsp Chopped Fresh Parsley
- 1 Tsp Finely Chopped Fresh Chives
- 1 Tsp Chopped Fresh Dill
- 2 Tsp Lemon juice
- 1 Tsp Dijon mustard
- 0.5 Tsp Onion powder
- 0.5 Tsp Garlic powder
- 2 Tsp Chipotle Chilli Powder
- 2 Tbsp Adobo Sauce
- 2 Tsp MSG
- salt and pepper, to Taste
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For the ranch
1. Start by making the ranch by combining all of the ingredients in a bowl.
2. Cover and refrigerate for at least 30 minutes. Overnight is best!
For the chicken
1. Slice your chicken breast in half to make 2 thin pieces from 1 breast.
2. Place them in a sealable container with the next 5 ingredients - oil through kosher salt.
3. Mix and refrigerate for at least 1 hour up to overnight.
4. Cook your chicken with your method of choice (I like to grill mine) and then slice into thin strips.
For the quesadillas
1. Begin assembly of the quesadillas by placing a large skillet on low heat (think grilled cheese technique here - low and slow).
2. Spray the pan with cooking oil spray and place 1 tortilla in the pan.
3. Cover with 2-3 oz of cheese, some chicken slices and peach slices, then the other 2-3 oz of cheese on top and the second tortilla.
4. Let it cook for 3-4 minutes or until the bottom tortilla is golden brown and the cheese begins to melt.
5. Then flip it and cook for another 3-4 minutes.
6. Remove the quesadilla from the pan, slice and top with chipotle ranch, a squeeze of lime and fresh cilantro.
7. Enjoy!

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