---
title: "Cheesy Chipotle BBQ Quesadillas"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-chipotle-bbq-uesadillas-5f440505te...
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: medium
allergens:
  - Wheat
  - Soy
  - Milk
  - Eggs
tags:
  - Veggie
  - Sy
  - Sy
  - Sy
  - Sy
rating: 4.0
rating_count: 3100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Customers enjoyed the taste, with some finding it not too spicy. Others suggested adding chicken with bbq sauce for extra flavor."
  - theme: Suggestions
    text: "Consider adding chicken with bbq sauce to enhance the dish and make it more substantial."
nutrition:
  calories: 720
  protein: 19
  fat: 45
  saturated fat: 16
  carbohydrates: 54
  sugar: 11
  fiber: 4
  cholesterol: 70
  sodium: 1140
  trans fat: 0.5
  potassium: 490
  calcium: 470
  iron: 2.8
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Quesadillas/cheesy-chipotle-bbq-quesadillas.avif"
---
Adjust rack to top position and heat broiler to high. Wash and dry all produce. Halve, core, and thinly slice @bell pepper{1%unit} into strips. Halve, peel, and thinly slice @red onion{1%unit}; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Dice @tomato{1%unit}. Finely isk @cilx{1/4%ounce}. Quarter @lime{1%unit}.

Heat a large drizzle of @olive oil{} in a #large pan{} over medium-high heat. Add bell pepper and sliced onion; cook, stirring a few times until slightly softened, ~{3-4%minutes}. Add @Sweet and Smoky BBQ Seasoning{1%teaspoon} and @chipotle powder{1%teaspoon}; season with @salt{1%teaspoon} and @black pepper{1%teaspoon}. Cook, stirring, until softened and lightly browned, ~{2-3%minutes}. (TIP: Add a splash of water if needed.) Turn off heat.

While veggies cook, in a #medium bowl{}, combine diced tomato, sliced cilantro, minced onion, and a squeeze of lime juice. Season generously with salt and pepper. In a #small bowl{}, combine @sour cream{1%tablespoon} and @buttermilk ranch dressing{1%ounce} (you'll use the rest in the next step); season with salt and pepper.

In a second #medium bowl{}, mix together @pepper jack cheese{1%cup}, @cheddar cheese{1%cup}, and the remaining ranch dressing. Stir until thoroughly combined.

Rub one side of each @flour tortillas{4%unit} with a bit of olive oil. Place tortillas oiled sides down on a #baking sheet{}. Add half the cheese mixture to one half of each tortilla. Top with cooked veggies and remaining cheese mixture. Fold each tortilla in half to create a quesadillas.

Bril quesadillas on top rack until evenly browned, ~{1-2%minutes} per side. Watch carefully to prevent burning. Cut into wedges and serve with pico de gallo and ranch crema. Serve with remaining lime wedges on the side.