Homemade Chicken Quesadilla with Chipotle Ranch and Fresh Tortillas

Name: Homemade Chicken Quesadilla with Chipotle Ranch and Fresh Tortillas
Ingredients: 310 g all-purpose flour; 18 g salt; 5 g sugar; 50 g canola oil; 10 g olive oil; 180 g water; 454 g chicken breasts; 1 ks lime zest; 3.5 strúčik garlic; 1.5 g black pepper; 3 g chili powder; 1 g dried oregano; 0.5 ks lime juice; 1 šplech tequila; 10 g agave syrup; 10 g honey; 225 g pepper jack cheese; 225 g cheddar cheese; 125 g provolone cheese; chopped pickled jalapeño; neutral oil; 125 g mayonnaise; 10 g hot sauce; 50 g sour cream; 1 ks chipotle chili in adobo sauce; 1 strúčik garlic

#chicken quesadilla#homemade tortilla#grilled chicken#cheese blend#chipotle ranch

Enjoy tender grilled chicken and a flavorful blend of cheeses tucked inside homemade tortillas, served with a zesty chipotle ranch dip. This recipe features marinated chicken breast grilled to perfection and freshly rolled tortillas for an authentic quesadilla experience.

Ingredients extracted via AI

310 g all-purpose flour18 g salt5 g sugar50 g canola oil10 g olive oil180 g water454 g chicken breasts1 ks lime zest3.5 strúčik garlic1.5 g black pepper3 g chili powder1 g dried oregano0.5 ks lime juice1 šplech tequila10 g agave syrup10 g honey225 g pepper jack cheese225 g cheddar cheese125 g provolone cheesechopped pickled jalapeñoneutral oil125 g mayonnaise10 g hot sauce50 g sour cream1 ks chipotle chili in adobo sauce1 strúčik garlic

Procedure generated via AI

In a food processor, combine 310 g all-purpose flour, 8 g salt, 5 g sugar, 50 g canola or light olive oil, and 180 g water. Pulse for 20 to 30 seconds until the dough forms a ball.
Transfer the dough onto a work surface and knead for 60 to 90 seconds, adding flour as needed to prevent sticking to your hands.
Divide the dough into four equal portions of 125 g each and shape each into a ball.
Cover the dough balls with a towel and let them rest for about one minute.
Place chicken breasts inside a freezer bag and use a meat mallet to pound them into approximately 2.5 cm (1 inch) thick slices.
Add to the bag 10 g olive oil, 10 g salt, the zest of one lime, 3-4 crushed garlic cloves, 1-2 g black pepper, 3 g chili powder, 1 g dried oregano, juice of half a lime, a splash of tequila, and 10 g agave syrup or honey.
Marinate in the refrigerator for 10 to 15 minutes.
Lightly flour your work surface and roll each dough ball into a circle about 25 cm (10 inches) in diameter and about 1.5 mm thick.
Cook each tortilla on a moderately heated non-stick skillet without oil for about 1 minute on each side, until bubbles form and light brown spots appear.
Keep cooked tortillas warm under a clean towel to maintain softness and flexibility.