Smoky chicken, bell pepper & Swiss [quesadilla] with avocado ranch dip from Cravings - All Together: Recipes to Love (page 35) by Chrissy Teigen and Adeena Sussman

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Notes about this recipe

  • anya_sf on December 07, 2021

    I made 3 dinner-sized quesadillas using 7.5" tortillas, which just barely fit on my electric griddle. Only doubled the chicken, but added some black beans and used 2 whole green peppers and a little less cheese. Unless your chicken thighs are super small, you will need to cook them longer; instructions don't say to slice the chicken after cooking, but you will probably want to. I preferred to cook the bell pepper until fully soft and slightly charred. Good flavors overall, but the Swiss cheese flavor was lost, so feel free to use any cheese. I doubled the avocado ranch dip but there was a lot left over. Really, this is just a good, basic quesadilla recipe with a crispy, buttery tortilla.

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