By Miguel Raya of Cooking With Fire
Yield: 3 giant quesadillas (4–6 servings)
Total time: ~35–40 minutes
INGREDIENTS
Chicken & Bacon
- 1.5 lb boneless skinless chicken thighs, cut into 1" cubes
- 1 lb bacon, sliced into strips
- 2 green onions, finely chopped
- 1 tsp kosher salt (for chicken)
- 1/2 tsp black pepper (for chicken)
- 1 tbsp neutral oil (optional, if needed)
- 3 large flour tortillas (10–12")
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
Chipotle Ranch
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1–2 chipotle peppers (from a can)
- 1 tbsp adobo sauce (from the can)
- 2 garlic cloves
- Juice of 1/2 lime
- 2 tbsp fresh dill
- 2 tbsp fresh parsley
- 1 tbsp fresh chives
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt & pepper to taste
PREHEAT The LoCo Griddle (3 ZONES)
- Left zone: 350°F (bacon zone)
- Center zone: HIGH (approx. 425–450°F) for chicken sear
- Right zone: LOW (300–325°F) for melting/finishing quesadillas
STEP 1 — Make the Chipotle Ranch
Add to a blender: 1/2 cup buttermilk, 1/2 cup sour cream, 1/2 cup mayo, 1–2 chipotle peppers, 1 tbsp adobo, 2 garlic cloves, juice of 1/2 lime, 2 tbsp dill, 2 tbsp parsley, 1 tbsp chives, 1/2 tsp onion powder, 1/2 tsp garlic powder, pinch of salt & pepper. Blend smooth and chill.
STEP 2 — Bacon at 350°F
On the 350°F zone, cook 1 lb sliced bacon until crisp (8–10 min), flipping as needed. Remove to a tray. Reserve 2–3 tbsp bacon fat (save in a squeeze bottle if you have one).
STEP 3 — Hard Sear the Chicken
Season 1.5 lb chicken with 1 tsp kosher salt + 1/2 tsp black pepper (add 1 tbsp oil only if needed).
Move to the HIGH zone (425–450°F). Sear 2–3 min per side to build color.
Lower that zone to medium (375–400°F) and cook until internal temp hits 165°F (about 5–7 more min).
Chop into bite-size pieces.
STEP 4 — Make the Filling
Combine: chopped chicken, crumbled bacon, and 2 chopped green onions in a bowl. Toss.
STEP 5 — Assemble Quesadillas
Lay out 3 large flour tortillas.
Spread each with 1–2 tbsp chipotle ranch on one half.
Add ~1 heaping cup chicken-bacon mixture per tortilla.
Top each with ~2/3 cup total cheese (cheddar + mozzarella mix).
Fold into half-moons.
Tip: brush the outside lightly with reserved bacon fat for extra crisp.
STEP 6 — Low-Heat Melt & Crispy Finish
Work on the LOW zone (300–325°F). Cook each quesadilla 3–4 min per side, pressing gently so cheese melts and tortilla turns golden, not dark.
For extra crunch, kiss the quesadilla on a MEDIUM zone (350–375°F) for 30–60 seconds per side.
STEP 7 — Rest, Slice, Serve
Rest 2–3 min (cheese sets), then slice with a sharp knife/pizza cutter.
Serve with extra chipotle ranch; add salsa/guac if desired.