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
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
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.