---
title: Cheesy Chipotle BBQ Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-chipotle-bbq-quesadillas-5f44050523e16d22d82e187d
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Medium
allergens:
  - Wheat
  - Soy
  - Milk
  - Eggs
tags:
  - Veggie
  - Spicy
  - Quick
  - Mexican
  - Dinner
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
  - theme: Suggestions
    text: Consider adding chicken with barbecue sauce to enhance the dish
image: "data/recipes/cheesy-chipotle-bbq-quesadillas.jpg"
---
@flour tortillas{4%unit}
@cheddar cheese{½%cup}
@red onion{1%unit}
@chipotle powder{½%tsp}
@sour cream{2%tbsp}
@pepper jack cheese{½%cup}
@tomato{1%unit}
@sweet and smoky BBQ seasoning{1%tsp}
@lime{1%unit}
@buttermilk ranch dressing{½%cup}
@bell pepper{1%unit}
@cilantro{2%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@olive oil{2%tbsp}
@water{1%tbsp}

Adjust oven rack to top position and heat broiler to high. Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice red onion; mince a few slices until you have 1 TBSP. Dice tomato. Finely chop cilantro. Quarter lime.

Heat a large drizzle of olive oil in a #large pan{} over medium-high heat. Add bell pepper and sliced red onion; cook, stirring occasionally, until slightly softened ~{3%minutes}. Add sweet and smoky BBQ seasoning and a pinch of chipotle powder (add more if you like things spicy). Season with salt and black pepper. Cook, stirring occasionally, until veggies are softened and lightly browned ~{2%minutes}. -- TIP: Add a splash of water if veggies begin to brown too quickly. -- Turn off heat.

While veggies cook, in a #medium bowl{}, combine tomato, cilantro, minced red onion, and a squeeze of lime juice. Season generously with salt and black pepper. In a #small bowl{}, combine sour cream and half the buttermilk ranch dressing. Season with salt and black pepper.

In a second #medium bowl{}, mix together pepper jack cheese, cheddar cheese, and remaining buttermilk ranch dressing; stir until thoroughly combined.

Rub one side of each flour tortilla with a drizzle 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 veggies and remaining cheese mixture. Fold tortillas in half to create quesadillas.

Broil quesadillas on top rack until golden brown ~{1%minute} per side. -- TIP: Watch carefully to avoid burning. -- Cut quesadillas into wedges and divide between plates. Top with pico de gallo and drizzle with ranch crema. Serve with remaining lime wedges on the side.