Ranch Chicken Quesadillas Food

RANCH CHICKEN QUESADILLAS

Ranch Chicken Quesadillas image

Your favorite cheesy, creamy Mexican dish gets some down-home goodness with the addition of ranch dressing mix. Can you say "yum"? -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
1 cup sour cream

Steps:

In a large skillet, combine chicken, salsa, green onions and 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 3/4 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. , Meanwhile, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cut quesadilla into wedges; serve with ranch sour cream.

Nutrition Facts :

CHICKEN BACON RANCH QUESADILLAS

Chicken Bacon Ranch Quesadillas image

I love chicken bacon ranch pizza and melts so I thought I would try a quesadilla . It turned out really good! You can add sauteed sweet onions also!

Provided by Honeym

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 flour tortillas
1/4 cup chicken, shredded and seasoned with fajita seasoning
1/4 cup bacon, cooked and crumbled
4 tablespoons ranch dressing, low fat is ok
red pepper flakes (optional)
monterey jack cheese or monterey and colby mix cheese

Steps:

Spread 2 tbsp ranch dressing on 2 tortillas.
Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional). Top with remaining tortilla.
Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.

Nutrition Facts : Calories 414.8, Fat 28.2, SaturatedFat 6.2, Cholesterol 22.1, Sodium 859.7, Carbohydrate 32.9, Fiber 2.1, Sugar 1.9, Protein 7.4

CHICKEN QUESADILLAS

Chicken Quesadillas image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

Ingredients

12 large flour tortillas
2 tablespoons olive oil
2 1/2 cups grated cheese (Monterey Jack is the best)
2 pounds skinless chicken breasts
Pico de Gallo, for serving, recipe follows
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

Steps:

Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with Pico de Gallo.
Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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