• 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. 

To meal prep

• 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.