Quesadillas With Jalapeno Ranch Dip

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen! Natalie Mikles from the Made in Oklahoma Coalition is here to make Quesadillas with Jalapeno Ranch Dip.

Description: Quesadilla fans will love this recipe. It’s a giant quesadilla made right onto a sheet pan, stuffed with chicken, veggies, beans, bacon and cheese. If that isn’t enough, it’s then baked, cut into squares and served with a spicy and creamy jalapeno ranch.

Ingredients:

2 tablespoons olive oil

½ onion, diced

1 large red bell pepper, diced

1 large jalapeño pepper, diced

5 garlic cloves, minced

4 cups cooked and diced chicken

2 cans pinto beans

¼ cup Scissortail Farms Cilantro

½ pound Bar-S Bacon, cooked and crumbled

12 (10-inch) flour tortillas

1 cup Hiland Sour Cream

2 cups shredded Monterey jack or pepperjack cheese

1 tablespoon Hiland Butter

Ace in the Bowl Salsa

Directions:

1. In a saute pan, cook onion, bell pepper, jalapeno pepper and garlic until tender. Add chicken, stirring and cooking to warm through. Add beans, cilantro and bacon, stirring to combine.

2. Heat oven to 425 degrees. Spray a large sheet pan with nonstick cooking spray. Arrange tortillas on pan, overlapping and allowing tortillas to hang over edge. Spread sour crem over tortillas. Spoon chicken mixture over sour cream. Sprinkle cheese over chicken mixture. Pull tortillas toward center to cover filling. Add additional tortillas on top to close all gaps. Brush butter over tortillas.

3. Place a clean, oiled baking sheet on top of tortillas. This keeps the tortillas from opening while baking. Bake 20 minutes. Remove top baking sheet. Place quesadillas back into oven and bake an additional 5 minutes. Cut into squares or triangles and serve with Ace in the Bowl Salsa.

Jalapeno Ranch Dip

Description: Candied jalapenos give a sweet-spicy flavor to this dip that’s full of flavor from cilantro, lime juice and cumin.

Ingredients:

½ cup Sixth Day Snacks Candied Jalapeno Slices

1 (1-oz) package ranch dressing mix

½ cup Hiland Sour Cream

½ cup mayonnaise

½ cup Hiland Buttermilk

¼ cup chopped Scissortail Farms Cilantro

2 tablespoons lime juice

1½ teaspoons cumin

Directions:

1. Blend jalapeno slices in a food processor until finely chopped. In food processor bowl, add sour cream, mayonnaise, buttermilk, cilantro, lime juice and cumin. Process until smooth. Cover and refrigerate at least 4 hours to allow flavors to come together.