Chipotle Chicken and Peach Quesadilla Recipe (with Video)

For the ranch
1. Start by making the ranch by combining all of the ingredients in a bowl.
2. Cover and refrigerate for at least 30 minutes. Overnight is best!
For the chicken
1. Slice your chicken breast in half to make 2 thin pieces from 1 breast.
2. Place them in a sealable container with the next 5 ingredients - oil through kosher salt.
3. Mix and refrigerate for at least 1 hour up to overnight.
4. Cook your chicken with your method of choice (I like to grill mine) and then slice into thin strips.
For the quesadillas
1. Begin assembly of the quesadillas by placing a large skillet on low heat (think grilled cheese technique here - low and slow).
2. Spray the pan with cooking oil spray and place 1 tortilla in the pan.
3. Cover with 2-3 oz of cheese, some chicken slices and peach slices, then the other 2-3 oz of cheese on top and the second tortilla.
4. Let it cook for 3-4 minutes or until the bottom tortilla is golden brown and the cheese begins to melt.
5. Then flip it and cook for another 3-4 minutes.
6. Remove the quesadilla from the pan, slice and top with chipotle ranch, a squeeze of lime and fresh cilantro.
7. Enjoy!