Servings
4
Total Cook Time
20MIN
Ingredients
A classic cheese quesadilla isn’t just the stuff of afterschool snacks anymore. We will show you how to turn a simple quesadilla into a delicious dinner for the whole family – one that can be ready in 15 minutes, thanks to some shortcuts and Cache Valley® Shredded Cheese.
- 1 tbsp. Vegetable Oil
- 2 cups Bell Pepper Strips, Red, Yellow, and/or Green
- ¼ cup Diced Onion
- 1 cup Shredded Rotisserie Chicken
- ½ cup Mild Buffalo Sauce, divided
- ½ cup Ranch Dressing
- 8 (8-inch) Flour Tortillas
- 1½ cups Cache Valley® Shredded Mild Cheddar Cheese
- Sliced Carrots and Celery for serving
Steps
- HEAT oil in a large, non-stick skillet over medium-high heat.
- ADD peppers and onion and cook, stirring occasionally, for 5 to 7 minutes or until peppers and onions are tender and have browned; remove from skillet and keep warm.
- TOSS ¼ cup buffalo sauce with shredded rotisserie chicken
- MIX the buffalo sauce and ranch dressing in a small serving bowl and set aside for dipping sauce.
- LAYER ¼ cup of the chicken, ¼ of the cooked pepper mixture, about ⅓ cup of cheese, and the second tortilla. Repeat for a total of 4 quesadillas.
- WIPE out the skillet used to cook the peppers and spray with non-stick cooking spray.
- COOK the quesadillas for 3 minutes on each side or until golden and cheese is melted. Cut into wedges and serve with barbecue ranch dipping sauce.
Recipe Author: Lydia Martinez
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