Chicken Ranch Quesadilla
This Chicken Ranch Quesadilla is a comforting meal or snack when you are in the mood for something easy. Imagine tender cooked chicken, creamy ranch dressing and melty cheese all tucked into golden brown tortillas. You could even add a little bacon if you are feeling indulgent. I especially love the ooey gooey cheese in this quesadilla and the added zing and pop of a few jalapenos if you are in the mood for spicy. Cooking the quesadillas until they are crisp gives you a satisfying crunch in every bite. Great paired with a crisp green salad or some salsa and guacamole. A little extra ranch dressing is a must for dipping the quesadilla into. This is the perfect weeknight or game day appetizer or snack that will make everyone happy.
Ingredients needed to make Chicken Ranch Quesadilla:
- 2 cups cooked, shredded chicken (I used rotissierie)
- 2 cups shredded Colby jack cheese
- 12 pieces bottled jalapeno slices (optional)
- 1/4 cup ranch dressing (homemade or bottled)
- 4 large flour tortillas
- Non-stick spray
How to make Chicken Ranch Quesadilla:
- Spray a large skillet with non-stick spray and heat up over medium heat.
- Place one large flour tortilla in the skillet and sprinkle 1/2 cup of cheese over the tortilla to 1/2 inch from the edge.
- Spread 1 cup of the shredded chicken on top of the cheese.
- Place about 6 jalapeno slices evenly over the cheese if using.
- Drizzle 2 tbsp of ranch dressing (or more is desired) over the top of the quesadilla.
- Top with 1/2 cup of the shredded cheese.
- Place one flour tortilla over the top of everything and cook until cheese is melting and bottom tortilla is golden brown. Watch closely.
- Using a large spatula, turn the quesadilla over carefully and cook other side until it is golden brown.
- Remove with a spatula to a plate and cut with a pizza cutter into four sections.
- Serve warm with additional ranch dressing to dip quesadilla into. May also serve with salsa and guacamole or a green side salad.
- Quesadillas are best eaten fresh because the tortilla will soften in the refrigerator.
Notes:
- You may add chopped, cooked bacon to the quesadilla to make a copycat of the famous Chilis Chicken Bacon Ranch Quesadilla.
- Jalapenos are optional. Chopped green onions, chopped red or green peppers or tomato would be good additions to the quesadillas.
- You can make your own ranch dressing or use bottled dressing. Extra dressing can be used to dip the quesadillas into.
- If you have leftovers heat in the skillet or air fryer oven. They will need to be crisped up after being in the refrigerator.
- Store in a covered container in the refrigerator 3-4 days.
Other yummy recipes to try:
Chicken Ranch Quesadilla
Ingredients
- 2 cups cooked, shredded chicken (I use rotissierie)
- 2 cups shredded Colby jack cheese
- 12 pieces bottled jalapeno slices (optional)
- 1/4 cup ranch dressing (homemade or bottled)
- 4 large flour tortillas
- Non-stick spray
Instructions
- Spray a large skillet with non-stick spray and heat up over medium heat.
- Place one large flour tortilla in the skillet and sprinkle 1/2 cup of cheese over the tortilla to 1/2 inch from the edge.
- Spread 1 cup of the shredded chicken on top of the cheese.
- Drizzle 2 tbsp of ranch dressing (or more is desired) over the top of the quesadilla.
- Place one flour tortilla over the top of everything and cook until cheese is melting and bottom tortilla is golden brown. Watch closely.