Ranch Chicken Quesadillas
Perfectly Balance Your Plate
Serve with 1 cup sliced vegetables.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, about 2
1 tbsp + 2 tspCreamy Ranch Dip Mix, divided
1⁄2 cup light mayonnaise
1 bell pepper
1 cup light grated cheese, your choice
4 small flour or corn tortillas
Toppings (optional): Poco Picante Salsa
Preparation
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- Place chicken in Multipurpose Steamer. Sprinkle with 2 tsp seasoning. Cover; microwave on high 7 min.
- Meanwhile, in bowl, stir together mayonnaise, and remaining 1 tbsp dip mix.
- Core and slice bell pepper.
- Once chicken is cooked, let rest 2 min then uncover. Discard liquid in steamer. Using 2 forks, shred chicken.
- Arrange tortillas on pan. Spread dip on half of each tortilla. Top with shredded chicken, bell pepper, and cheese. Fold tortillas over filling.
- Bake for 5–7 min or until cheese melts and tortillas are light golden.
- Cut tortillas into wedges and serve.
Nutritional Information
Per serving: Calories 380, Fat 18 g (Saturated 5 g, Trans 0 g), Cholesterol 110 mg, Sodium 430 mg, Carbohydrate 19 g (Fibre 3 g, Sugars 3 g), Protein 36 g.
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