Football food. Party food. Flavor explosions. That's what these Fiesta Ranch Quesadillas are all about. Fun. Food. Flavor. Spicy Ranch dressing on the bottom tortilla. Spread it around... Zesty chicken and peppers sauté. Flavorful Colby Jack on the top side of the quesadillas. Zippy, dippy dip. Flavorful. Fun.
$5 Dinners Fiesta Ranch Quesadillas
Prep time:20 minutes
Cook time:15 minutes
INGREDIENTS1 tablespoon olive oil
¾ pound boneless, skinless chicken breast, cut into small bite size pieces (about ¾-inch)
1 tablespoon taco seasoning
1 each red, yellow, and orange bell pepper, seeded and thinly sliced
1 packet Hidden Valley® Fiesta Ranch Dip Mix
2 cups shredded Colby Jack cheese
8-12 tablespoons Hidden Valley® Spicy Ranch Dressing
16 ounces sour cream
16 small flour tortillas
Preheat oven to 350oF. Lightly spray two baking sheets with non-stick cooking spray.
Warm the olive oil in a large skillet over medium heat. Add the chicken and taco seasoning, and sauté for 4-5 minutes. Add the sliced peppers and continue to cook, stirring occasionally, until peppers have softened and chicken is cooked through, about 5 more minutes.
Lay 8 tortillas flat onto the two baking sheets and spread 1- 1½ tablespoons of the Hidden Valley® Spicy Ranch Dressing onto each tortilla. Once the chicken and peppers are cooked, divide the mixture evenly between the tortillas. Top each with ¼ cup of the cheese, and cover with the remaining tortillas. Bake for 12 to 15 minutes until golden and crisp.
Meanwhile, mix the Hidden Valley® Fiesta Ranch Dip Mixwith the sour cream. Cut the quesadillas with a pizza cutter or sharp knife, and serve with the fiesta ranch dip.
For more recipes from Erin Chase, visit $5Dinners.com!