Chicken Ranch Quesadilla
A quick and indulgent Chicken Ranch Quesadilla stacked with shredded chicken, creamy ranch dressing, and melty cheese, perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free Option
Ingredients
Scale
- 2 large flour tortillas (8–10 inches)
- 1 cup cooked chicken, shredded
- 1/2 cup ranch dressing
- 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
- Salsa, for serving
- Fresh salad (mixed greens or slaw), for serving
Instructions
- Heat a nonstick or cast-iron skillet over medium heat for a couple of minutes until hot but not smoking.
- Lay one tortilla on a clean work surface. Spread the ranch dressing evenly, leaving a 1/2-inch border.
- Sprinkle the shredded chicken evenly over the ranch. Distribute the cheese over the chicken.
- Top with the second tortilla and transfer the sandwich to the hot skillet. Press lightly with a spatula.
- Cook about 3–4 minutes per side. Flip carefully when the bottom is golden brown.
- Transfer to a cutting board, let rest 1 minute, then slice into wedges. Serve warm with salsa and a fresh salad.
Notes
Rotisserie chicken is the fastest swap; swap Greek yogurt + ranch seasoning for a tangier spread. A sprinkle of cheese around the edge helps the quesadilla seal.
Find it online: https://www.mealbreeze.com/chicken-ranch-quesadilla/