Chicken-Veggie Quesadillas with Ranch Yogurt Sauce
(104)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1⁄4 cup low-fat plain Greek yogurt2 tsp Ranch Seasoning Blend12 ounces boneless and skinless chickenbreast1 tsp canola oil2 red or orange bell peppers, top andbottom removed, cored and seeded4 whole-wheat tortillas2 tomatoes, diced1⁄2 cup shredded Monterey or pepper Jackcheese
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.
Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • MYDONNA13
     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
  • NANCYHOME247
     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
  • CD12783562
     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
  • ANDSHEEWAS
     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
  • LAMBEAULEAP
     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
  • BBAGBY1
     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
  • TUBLADY
     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
  • TRADERGIRLNAZ
     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
  • KORDIWAY
     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
  • LAURAB242
     Pretty good. Don't think I will make again. - 10/23/11
  • CD13910276
     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
  • BIKRGRANMA
     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
  • SUGARSMOM2
     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
  • CD9373632
     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
  • DAWNPV
     One reviewer said they didn't know many kids who would eat peppers. All 3 of my kids love peppers, both cooked in dishes and raw to snack on. I added a bit of cumin and chili powder to the chicken in this dish and they all enjoyed it. Kids will eat good, nutritious foods if started on them early. - 1/25/16
  • CD13599981
     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
  • CD13401577
     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
  • CYNDISUE19
     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
  • CD12162271
     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
  • LEANJEAN6
     OMG-These are delicious- - 10/5/11
  • 1HAPPYSPIRIT
     I added some cumin and additional spices so it was tasty. I also cut fresh cilantro and placed on top which added a fresh flavor! - 4/24/18
  • GREASE31
     I luv this recipe, it sounds just perfect. - 1/31/14
  • AALLEY2
     Very good, I added mushrooms, garlic, onion, & jalapeņos. I baked them on a cookie sheet also. - 5/6/13
  • EMERGINGFIRE
     I had a hard time keeping it from falling apart with all the veggies, but got it to work. - 4/24/13
  • ILIKETOZUMBA
     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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