Easy Chicken Ranch Quesadilla
A cozy twist on a classic, featuring smoky halal turkey strips, tender shredded chicken, melty cheese, and ranch dressing in golden tortillas.
Ingredients
Quesadilla Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken (shredded)
- 8 slices smoked turkey-style strips (halal), cooked and crumbled Halal-certified alternatives are recommended.
- 2 cups Mexican cheese blend (shredded) Contains cheddar, Monterey Jack, and queso quesadilla.
- ½ cup ranch dressing Can be homemade or store-bought.
- 1 cup tomatoes (diced)
- ¼ cup red onion (finely chopped) Soak in cold water for milder flavor if desired.
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp butter (for cooking)
Instructions
Preparation
- In a medium bowl, mix the shredded cooked chicken with 1/2 cup ranch dressing until well coated.
- Stir in smoked turkey-style strips, diced tomatoes, chopped red onion, and cilantro. Mix gently to keep tomatoes intact.
Cooking
- Heat a skillet over medium heat and melt 1 tbsp of butter. Place one tortilla down.
- Sprinkle 1/3 cup cheese over half of the tortilla, then spoon half of the chicken mixture evenly over the cheese.
- Add another 1/3 cup of cheese over the chicken mixture and fold the tortilla in half.
- Melt remaining butter in the skillet and cook the folded quesadilla for 2-3 minutes per side until golden brown and cheese is melted.
- Let the cooked quesadilla rest for 1 minute before slicing into wedges.
Notes
For storage, refrigerate leftovers for up to 3 days, or freeze individual wedges for up to 2 months. For variations, consider adding spice or extra vegetables.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 2g
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