Chicken-Veggie Quesadillas with Ranch Yogurt Sauce

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Chicken-Veggie Quesadillas with Ranch Yogurt Sauce

3.8 of 5 (59)
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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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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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  • 26 of 26 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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  • 21 of 21 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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  • Good
    15 of 15 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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  • Incredible!
    14 of 14 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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  • O.K.
    14 of 18 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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