Ingredients
- ▢2 flour tortillas (8-inch)
- ▢2 cups chopped Mexican spiced chicken
- ▢3 tablepsoons ranch dressing
- ▢¾ cup grated pepper jack cheese, could use monterey jack
- ▢¾ cup grated cheddar cheese
To serve
- ▢½ cup pico de gallo (homemade or store bought), refer notes
- Instructions
- 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 quesadillaHowever, if you do not have access to stove top, then simply microwave spicy chicken ranch quesadilla at 30 second intervals, until heated through.
- Spicy chicken ranch quesadillas that are cheesy, spicy and are delicious
Nutrition
Serving: 1Serving | Calories: 540kcal | Carbohydrates: 56g | Protein: 88g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Cholesterol: 87mg | Sodium: 728mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 751IU | Calcium: 660mg | Iron: 1mg