Method

Make the Chicken Filling

1. In a large skillet, heat the avocado oil over medium-high heat. When the skillet is hot, add the diced chicken, salt, pepper, cumin, and chili powder. Toss to combine. Cook, tossing occasionally, until the chicken is golden brown on all sides, 5 to 7 minutes. Transfer to a plate and set aside.

Make the Quesadillas

1. You’ll be making one quesadilla at a time. In a large nonstick skillet, heat ½ tablespoon of the avocado oil over medium heat, lay the tortilla in the oil, and quickly fry on each side until flexible and easy to fold, about 30 seconds on each side.

2. Carefully spread about 1/4 cup of the SideDish Chipotle Ranch over it, ensuring that the sauce reaches the edges. To one half of the tortilla, add 1/3 cup of the chicken, 1/3 cup of the cheddar, and 1/3 cup of the Monterey Jack. Gently fold the tortilla in half to form a quesadilla.

3. Cook until golden brown on one side, 2 to 3 minutes. Using a large spatula, carefully flip the quesadilla and cook on the other side until golden brown, 2 to 3 more minutes.

4. Transfer to a plate lined with paper towels. Repeat to assemble and cook the remaining three quesadillas, adding ½ tablespoon of oil to the pan with each batch. When all of the quesadillas are cooked, cut into thirds and serve with additional SideDish Chipotle Ranch for dipping.