Spicy chicken ranch quesadillas that are cheesy, spicy and are delicious topped with pico de gallo.
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 Quesadillas + Meal Prep
Spicy chicken ranch quesadillas that are cheesy, spicy and are delicious with pico de gallo.
- 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
- 1/2 cup pico de gallo (homemade or store bought), refer notes
Toss chicken and ranch dressing in a bowl.
Divide the filling between the tortillas, covering half the surface. Divide both cheeses evenly over the filling. Fold in half and press down.
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.
Repeat process with remaining quesadilla.
Serve with pico de gallo.
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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