Spicy Ranch Chicken Quesadillas

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Courtesy of Emily Caruso of Jelly Toast
  • Prep 15 m
  • Cook 15 m
  • Total 30 m
Servings: 4


  • 8 10-inch flour tortillas
  • 1 cup shredded Mexican-style cheese
  • 2 cups Spicy Ranch Pulled Chicken, heated if using leftover
  • guacamole (optional)
  • diced red onion (optional)
  • sour cream or plain nonfat Greek yogurt (optional)


  1. 1. Heat a 12-inch skillet over medium high heat.
  2. 2. Place 1 tortilla in the skillet.
  3. 3. Layer tortilla with 2 tablespoons of cheese, 1/2 cup of Spicy Ranch Pulled Chicken, and an additional 2 tablespoons of cheese.
  4. 4. Place a second tortilla on top and allow to cook for about 10 more seconds.
  5. 5. Carefully flip the quesadilla with a spatula and let cook on the second side until tortilla is toasted and cheese is melted, about 20 seconds.
  6. 6. Remove from pan and keep warm.
  7. 7. Repeat with remaining ingredients until all 4 quesadillas are complete.
  8. 8. Cut quesadillas into wedges.
  9. 9. Optional: serve with guacamole, diced red onion and sour cream.
• For safe meat preparation, reference the USDA website.

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