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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 242.5
  • Total Fat: 9.1 g
  • Cholesterol: 66.2 mg
  • Sodium: 227.6 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 25.6 g

View full nutritional breakdown of Chicken-Veggie Quesadillas with Ranch Yogurt Sauce calories by ingredient
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Chicken-Veggie Quesadillas with Ranch Yogurt Sauce

Submitted by: SPCOOKBOOK
Chicken-Veggie Quesadillas with Ranch Yogurt Sauce

Introduction

This is a great kids' meal, or cut each quesadilla into eight pieces for an appetizer. This is a great kids' meal, or cut each quesadilla into eight pieces for an appetizer.
Number of Servings: 4

Ingredients

    1⁄4 cup low-fat plain Greek yogurt
    2 tsp Ranch Seasoning Blend
    12 ounces boneless and skinless chicken
    breast
    1 tsp canola oil
    2 red or orange bell peppers, top and
    bottom removed, cored and seeded
    4 whole-wheat tortillas
    2 tomatoes, diced
    1⁄2 cup shredded Monterey or pepper Jack
    cheese

Tips

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Directions

1. In a small bowl, make the sauce by combining the yogurt and 1⁄2 teaspoon of the seasoning blend. Cover and chill in the refrigerator.
2. Place the chicken into a plastic bag. Using a meat mallet or rolling pin, pound out the meat to 1⁄4-inch thickness. Add oil and remaining seasoning blend to the bag. Marinate meat 10 minutes or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet over moderate heat. Once warmed, add the peppers. Sear the peppers by pressing down on them, 2 to 3 minutes. Remove from heat, let cool slightly, and dice.
4. Place the chicken in the skillet (discard the marinade), and cook over moderate-high heat for 4 to 5 minutes. Turn, and continue to cook until internal temperature reaches 165° F, about 5 minutes more. Remove the meat from the skillet, let cool slightly, and dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the quesadillas one at a time by placing a tortilla in the pan, then layering on half of the chicken, peppers, tomatoes, and cheese. Top with a second tortilla and cook for 2 minutes on each side until the cheese melts. Remove the cooked quesadilla to a cutting board. To serve, cut each quesadilla in half, with a pizza wheel if you have one. Serve with the ranch sauce.






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Member Ratings For This Recipe



  • 17 of 17 people found this review helpful
    I have been making these for years with slightly different ingredients. Much easier if you put on a baking sheet and put in 375 degree oven and bake until cheese is melted and tortilla is a bit crispy. No need to flip. Thanks for a different take on the yogurt sauce! - 10/6/12

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  • Good
    12 of 12 people found this review helpful
    Very tasty, but there are too many veggies and not enough cheese to bind the top tortilla to the bottom one. I added a quartered onion for extra flavor. The ranch yogurt sauce was delicious. - 10/23/11

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  • 11 of 11 people found this review helpful
    For more flavor, use chunky salsa instead of tomatoes; saute it with other veggies until the liquid mostly evaporates so the quesadillas aren't messy. Chicken of the Sea (lowest sodium brand) canned chicken makes a quick protein substitute. A good snack/appetizer! - 10/5/12

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  • O.K.
    11 of 14 people found this review helpful
    Eh...Probably won't make again. Not much flavor and not enough cheese to hold it together. Plus the nutrition seems way off - I'm not sure what size or brand of tortilla was used, but the stats say that each serving is 33 calories of tortilla. Thats practically the calories for a Tostito chip. - 1/20/12

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  • Incredible!
    10 of 10 people found this review helpful
    I love quesadillas. I use a rotisserie chicken from the grocery store when I am short on time. There is plenty of chicken left over to make something else too. I added sliced onion and taco seasonings, especially cumin. I bake chicken breasts ahead to use in recipes like this. Fast and easy. - 10/14/12

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  • Incredible!
    10 of 10 people found this review helpful
    LOVE IT! So did my kids. Mine were FULL of flavor. All I did different was roast the peppers with EVOO, kosher salt, pepper. Think that added floavor. My filling wasnt wet. I used less tomatoe and layered ingredients individually with cheese on top & bottom so it stuck together. Will become a staple - 1/25/12

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  • Very Good
    10 of 12 people found this review helpful
    I bake my in my toaster oven. They get crisp and no problem turning. If the mixture looks too wet , drain it befor adding.
    You can always add seasoning. I use hot peppers, garlic, oregano. Sprinkle some cheese on bottom, filling and more cheese on top then add top tortilla, Will stick together. - 1/20/12

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  • Good
    7 of 15 people found this review helpful
    I can't believe someone actually said these are too difficult to make. Best you don't try anything more challenging than toast. - 1/21/13

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  • Good
    6 of 8 people found this review helpful
    Tasty, difficult to make. Too much wet filling to flip (tomato), created a mess in my pan. Recipe doesn't specify size of tomatoes or peppers. 1 tomato was too much for the recipe, so I didn't attempt 2. Used Wrapitz Sun Dried Tomato Wraps. Similar nutrition as wheat, 30% daily calcium & tasty. - 10/6/11

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  • Good
    5 of 12 people found this review helpful
    Pretty good. Don't think I will make again. - 10/23/11

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  • Incredible!
    4 of 10 people found this review helpful
    These sound easy, could change filling depending on what I have in the fridge. Would add spice to the filling because we like spicy. My problem will be turning the tortilla, maybe try Foreman grill. Thanks. - 10/5/11

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  • 2 of 3 people found this review helpful
    grandchildren do love to hold these and eat sing songs and tell me what they want to put in the next . I allow them to help make them . we have added many other things like a different cheese . or using two cheeses and more veggies . - 5/6/13

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  • 2 of 3 people found this review helpful
    I never make mine with 2 tortillas for 1 full quesadilla. The tortillas I use are 8" and one tortilla can make 2 servings-fill, fold and bake. - 5/6/13

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  • Good
    2 of 2 people found this review helpful
    I agree that there is not enough cheese to hold it all together. Without the yogurt sauce it's a bit bland. I would make it again, but I would try to amp up the spices. I do recommend you find a recipe calculator as mine came in 100 calories over what it says, and that's w/o the yogurt sauce. - 4/10/13

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  • 2 of 2 people found this review helpful
    This was good. I did bake but did flip it. The tortillas I used would not get crisp on the top. Instead of adding 2 chopped tomatoes to the inner part of the quesadilla, I added only 1 tomato to the yogurt mixture & topped my portion with 1/4 of the sauce. Good but won't make again. - 2/3/13

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  • 2 of 2 people found this review helpful
    Quesadilla maker is the solution to flipping. Toasts it nicely in a few minutes and even scores where to cut! Love quesadillas and will love this as I am drawing a blank as to what to put in other than cheese. Low carbs! Great! - 1/20/13

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  • Very Good
    2 of 2 people found this review helpful
    OMG-These are delicious- - 10/5/11

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  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 1/31/14

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  • Incredible!
    1 of 1 people found this review helpful
    Very good, I added mushrooms, garlic, onion, & jalapeņos. I baked them on a cookie sheet also. - 5/6/13

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  • Very Good
    1 of 1 people found this review helpful
    I had a hard time keeping it from falling apart with all the veggies, but got it to work. - 4/24/13

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  • Very Good
    1 of 1 people found this review helpful
    I thought these were good. I omitted the tomato and put chopped lettuce and salsa on the top after baking, and finally topped with the yogurt sauce. I used light mozzerella cheese and added green peppers, and as I mentioned earlier, I baked it. Would add onions next time. I'll make it again. - 2/4/13

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  • O.K.
    1 of 1 people found this review helpful
    This was okay, not too exciting. It wasn't bad, but it didn't have much flavor even though I used extra seasoning blend. I think I'd rather just have traditional quesadillas, myself. (Also, another member was right about the incorrect calorie info for the tortillas; it's entered wrong.) - 1/22/13

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  • Incredible!
    1 of 1 people found this review helpful
    This is so good.........I wouldn't change an ingredient. - 10/5/12

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for lunch. I threw in some mushrooms, and some garlic chili seasoning. I skipped the dressing, loved the rest! - 10/5/12

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  • Good
    1 of 9 people found this review helpful
    What a waste of time. Cut the peppers and chicken before searing. Also, I don't know many children who will eat peppers. Sounds great as an appetizer. - 1/24/12

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