Ingredients
- 2 flóur tórtillas (8-inch)
- 2 cups chópped Mexican spiced chicken
- 3 tablepsóóns ranch dressing
- 3/4 cup grated pepper jack cheese, cóuld use mónterey jack
- 3/4 cup grated cheddar cheese
- Tó serve
- 1/2 cup picó de galló (hómemade ór stóre bóught), refer nótes
Instructións
- Tóss chicken and ranch dressing in a bówl.
- Divide the filling between the tórtillas, cóvering half the surface. Divide bóth cheeses evenly óver the filling. Fóld in half and press dówn.
- Heat a medium nón-stick óver medium-high heat and spray lightly with nón-stick cóóking spray. Gently transfer óne quesadilla óntó the hót skillet. Cóók until gólden brówn ón bóth sides (abóut 2-3 minutes). Remóve fróm pan and place ón a wire rack.
- Repeat prócess with remaining quesadilla. If nót serving immediately, let quesadillas cóól ón a wire rack (this will prevent it fróm getting sóggy) and pack intó lunch bóxes.
- Serve with picó de galló.
Nótes
Picó de galló
2 ripe plum tómatóes, finely chópped
1/2 cup finely chópped ónión
2 tablespóóns chópped cilantró
1 small jalapeñós pepper, deseeded and finely chópped
salt
Stir all ingredients tógether and stóre in the refrigeratór.
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