Spicy Chicken Ranch Quesadillas + Meal Prep

spicy chicken ranch quesadilla

Spicy chicken ranch quesadillas that are cheesy, spicy and are delicious topped with pico de gallo.

spicy chicken ranch quesadilla

Simple, quick, easy, tangy, cheesy, spicy.

Quesadillas are pretty much a winner with my kids. Anything cheesy for that matter! Can ya blame them?

I’ve hesitated sharing a quesadilla recipe for long…because it’s so basic and does not really need a post.

Ain’t this one!

Spicy Mexican chicken   is chopped into bite sized pieces and then stirred with some ranch dressing. Layer into a flour tortilla with grated pepper jack cheese ( could sub with monterey jack )and cheddar cheese. Cook on both sides, until cheese melts. 

Top quesadillas with homemade or store bought pico de gallo. 

As you could have guessed these spicy chicken ranch quesadillas cannot really be made ahead, packed into lunch boxes and stored in the refrigerator for days. 

So, here is how it could be made ahead –

-If using homemade pico de gallo, then prep over the weekend and store in individual containers in the refrigerator. So, you could just grab and pop into the lunch box. 

-Cook Spicy Mexican chicken, cool and chop into bite size pieces and store in a covered container. 

– Just before eating – assemble and cook quesadillas. (Place cooked quesadillas on a wire rack to cool completely before slicing and packing. This will help them not get soggy in the lunch box). 

spicy chicken ranch quesadilla


Another meal prep with the same Mexican spiced chicken is this Spicy Chicken Burrito Bowl <– Check it out. 

spicy chicken ranch quesadilla
4.5 from 4 votes

Spicy Chicken Ranch Quesadillas + Meal Prep

Spicy chicken ranch quesadillas that are cheesy, spicy and are delicious with pico de gallo. 

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 2
Author Maria Doss


  • 2 flour tortillas (8-inch)
  • 2 cups chopped Mexican spiced chicken
  • 3 tablepsoons ranch dressing
  • 3/4 cup grated pepper jack cheese, could use monterey jack
  • 3/4 cup grated cheddar cheese

To serve

  • 1/2 cup pico de gallo (homemade or store bought), refer notes


  1. Toss chicken and ranch dressing in a bowl. 

  2. Divide the filling between the tortillas, covering half the surface. Divide both cheeses evenly over the filling. Fold in half and press down. 

  3. Heat a medium non-stick over medium-high heat and spray lightly with non-stick cooking spray. Gently transfer one quesadilla onto the hot skillet. Cook until golden brown on both sides (about 2-3 minutes). Remove from pan and place on a wire rack. 

  4. Repeat process with remaining quesadilla. 

    Serve with pico de gallo. 

Recipe Notes

Pico de gallo

2 ripe plum tomatoes, finely chopped 

1/2 cup finely chopped onion

2 tablespoons chopped cilantro

1 small jalapeños pepper, deseeded and finely chopped 


Stir all ingredients together and store in the refrigerator.

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