Chipotle Ranch Chicken Quesadillas

Instructions

1. 1

   Blend the mayonnaise, milk, lemon juice, chipotle pepper with its clinging adobo, garlic powder, onion powder, dill, smoked paprika, 0.25 tsp salt and 0.25 tsp black pepper in a small blender jug until smooth. Transfer to a clean bowl and reserve half for dipping.

2. 2

   Cut the chicken into 1.5 cm pieces without rinsing it. Toss with the olive oil, chili powder, cumin, paprika, cayenne, cilantro, remaining 0.75 tsp salt and remaining 0.5 tsp black pepper. Wash your hands and clean the knife, board and any surfaces that touched raw chicken.

3. 3

   Heat a 30 cm nonstick skillet over medium-high heat for about 2 minutes. Cook the chicken in two approximately 300 g batches, stirring regularly, for 6–8 minutes per batch, until the thickest pieces reach 74°C/165°F. Transfer each batch to a clean bowl, then toss all the cooked chicken with the lime juice. While the chicken cooks, grate the cheese using clean hands and utensils.

4. 4

   Wipe the skillet clean and reduce the heat to medium-low. Use four tortillas approximately 25 cm wide and 70 g each. Fill the first two tortillas, placing one-quarter of the chicken, 50 g cheese and one-quarter of the filling sauce on one half of each tortilla. Fold the empty halves over the filling.

5. 5

   Place the two folded quesadillas side by side in the skillet without overlapping. Toast for 3–4 minutes per side, turning carefully, until golden, the cheese has melted and the filling reaches 74°C/165°F. Lower the heat if the tortillas brown too quickly. While they toast, fill and fold the remaining two tortillas with the remaining chicken, cheese and filling sauce.

6. 6

   Transfer the first pair to a board and toast the second pair in the same way. Cut each quesadilla into wedges and serve one per person with an equal share of the reserved chipotle ranch.