Name: Ranch Quesadillas
Prep time: 5 min
Cook time: PT-488041H51M47S
Total time: PT-488041H51M47S
Cuisine: American
Ingredients: 8 flour or corn tortillas; 2 cups cooked chicken, shredded or diced; 2 cups shredded cheddar cheese, Monterey Jack, or a blend; 1/3 cup ranch dressing (store-bought or homemade); Optional: 1/4 cup diced green onions; Optional: 2 tbsp fresh cilantro, chopped; Optional: 1–2 sliced jalapeños; Optional: extra shredded cheese for more flavor

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I’m excited to share my take on Ranch Quesadillas—a creamy, cheesy, and flavorful twist on the classic quesadilla. This recipe keeps things simple yet satisfying, making it perfect for a quick lunch, snack, or easy dinner.

Why I Love This Recipe

I like how ranch dressing adds a tangy creaminess that blends perfectly with tender chicken and melted cheese. It’s a comfort food that feels indulgent but is quick enough for busy days. I can make it with just a few ingredients I usually already have in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Flour or corn tortillas
• Cooked chicken (shredded or diced)
• Shredded cheddar cheese, Monterey Jack, or a blend
• Ranch dressing (store-bought or homemade)
• Optional: diced green onions, fresh cilantro, sliced jalapeños, or extra shredded cheese for more flavor

directions

In a bowl, mix the cooked chicken, shredded cheese, and a few spoonfuls of ranch dressing until everything is well coated.
Place a tortilla on a flat surface and spread the filling evenly over half of it.
Fold the tortilla in half to form a half-moon shape.
Heat a skillet or griddle over medium heat. Place the quesadilla on the skillet and cook for 2–4 minutes on each side, until golden and the cheese is melted.
Remove from the heat, let cool slightly, then cut into wedges. Serve with extra ranch on the side if desired.

Servings and timing

This recipe makes about 4 servings. Prep time is around 5 minutes (if the chicken is already cooked), and cooking takes 10–15 minutes, so the whole meal is ready in under 20 minutes.

Variations

I sometimes swap the chicken for grilled vegetables like bell peppers, zucchini, or mushrooms for a vegetarian version. For a spicy twist, I mix a bit of hot sauce into the ranch or add thinly sliced jalapeños inside the quesadilla.

storage/reheating

I store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a dry skillet over medium heat for 2–3 minutes on each side to keep them crispy. The microwave works too, but it softens the tortilla.

FAQs

Can I use corn tortillas?

Yes, corn tortillas work well if I want a gluten-free option or a slightly different texture and flavor.

Can I make them vegetarian?

Definitely—I just skip the chicken and use roasted vegetables or extra cheese.

What cheese works best?

I usually go for a melty cheese like cheddar, Monterey Jack, or a Mexican cheese blend, but mozzarella works for a milder flavor.

Can I prepare them ahead of time?

Yes, I assemble the quesadillas ahead and store them in the fridge. I cook them right before serving to keep them crispy.

How do I make them spicier?

I add sliced jalapeños, a sprinkle of chili flakes, or use spicy ranch dressing.

Conclusion

I love how easy and versatile these Ranch Quesadillas are. With their creamy ranch flavor, gooey cheese, and warm crispy tortilla, they’re a quick and satisfying choice for any meal.