Last night's dinner was simple and absolutely delicious. Joe and I both really enjoyed these quesadillas. They were perfectly cheesy and gooey, and the Ranch dressing gave them a nice, creamy, unexpected flavor. I pan-fried two chicken breasts, which gave me about two cups of meat, so I just doubled the recipe (which was a good thing...Joe loved these and ate them all up!). I think rotisserie chicken would also work well for this dish. I mixed salsa and Ranch dressing together to serve as a sauce for dipping. These could easily be served as an appetizer. A very yummy dinner -- and since the quesadillas are baked, you don't have to feel so bad for going back for seconds!
Source: Hidden Valley Ranch
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup Hidden Valley® Ranch dressing
1/4 cup diced green chilies, rinsed and drained
4 9-inch flour tortillas, warmed
Salsa, Hidden Valley® Ranch dressing and guacamole, optional
1. Preheat oven to 350°.
2. Combine chicken, cheese, Ranch and chilies in medium bowl. Divide chicken mixture evenly between each tortilla; fold in half to seal. Place quesadillas on baking sheet. Bake for 15 minutes or until cheese is melted. Garnish with salsa, Ranch and guacamole, if desired.