Description
A quick and flavorful quesadilla made with creamy ranch dressing, tender chicken, and melted cheese inside a crispy tortilla. Perfect for lunch, dinner, or a snack.
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
Instructions
- In a medium bowl, mix the cooked chicken, shredded cheese, and ranch dressing until well combined.
- Place a tortilla on a flat surface and spread the filling evenly over half of it.
- Fold the tortilla in half to create a half-moon shape.
- Heat a skillet or griddle over medium heat. Place the quesadilla on the skillet and cook for 2–4 minutes per side, until golden and cheese is melted.
- Remove from heat, let cool slightly, then cut into wedges.
- Serve with extra ranch dressing if desired.
Notes
- For a vegetarian option, swap chicken for grilled vegetables like bell peppers, zucchini, or mushrooms.
- To make it spicier, add jalapeños, chili flakes, or spicy ranch.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet for crispiness or in the microwave for convenience.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 2g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
