Ingredients
Method
- In a mixing bowl, combine shredded chicken with ranch dressing. Add diced bell peppers and green onions.
- Heat a skillet over medium heat and add olive oil. Place one tortilla in the skillet.
- On half of the tortilla, layer chicken filling and cheese. Fold the tortilla over.
- Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes until crispy and cheese is melted.
- Remove from skillet, let sit for a minute, then slice into wedges and serve.
Nutrition
Notes
Ingredient Swap: I often use leftover rotisserie chicken here when I'm short on time, it shreds easily and adds great flavor.
Storage Tip: These quesadillas keep well in the fridge for up to three days, just reheat them in a dry skillet to bring back the crispiness.
Make Ahead: You can prep the chicken and ranch filling a day ahead and store it in the fridge, which makes assembly quick when you're ready to cook.
Common Mistake: Don't overfill the tortillas or they'll fall apart when you flip them, I learned this the hard way after a few messy spills.
Serving Suggestion: I love serving these with a side of sour cream and extra ranch for dipping, it really brings everything together.
Equipment Alternative: If you don't have a skillet, you can use a panini press or even a griddle, just watch the cooking time as it may be a bit faster.
Personal Discovery: I've found that letting the quesadilla sit for a full minute after cooking makes slicing much cleaner and keeps the filling from spilling out.
