spicy chicken ranch quesadilla
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4 from 13 votes

Spicy Chicken Ranch Quesadillas + Meal Prep

Spicy chicken ranch quesadillas that are cheesy, spicy and are delicious with pico de gallo. 
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Main Course
Cuisine: Mexican
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


  • 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. If not serving immediately, let quesadillas cool on a wire rack (this will prevent it from getting soggy) and pack into lunch boxes
    Serve with pico de gallo. 

How to meal prep quesadillas?

  • Make chicken quesadilla spicy and let cool completely on a wire rack. Pack into meal prep containers and store in refrigerator for up to 3 days. 
  • To reheat - Place a cast iron pan or a non-stick pan over medium heat. Cook spicy quesadilla chicken on both sides, until the crust is crispy and the filling is heated through <--- Best method to obtain non-soggy quesadilla
    However,  if you do not have access to stove top, then simply microwave spicy chicken ranch quesadilla at 30 second intervals, until heated through. 


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.