Oven Baked Southwest Ranch Chicken Quesadillas
A delightful twist to your favorite chicken quesadilla recipe by marinating chicken in our smokey and spicy Southwest Ranch Dressing. This oven baked recipe is crispy and yummy!
Ingredients
- 2 - 3 chicken breasts, boneless, and skinless
- 1 Tbsp. vegetable oil
- 1 medium yellow onion, diced
- 1 - 2 garlic cloves, minced
- 1 small (or 1/2 large) red and 1 green pepper, diced
- 2 Tlbs. fresh cilantro, finely chopped
- 4 flour tortillas, 8"
- 1/2 lb or more Cheddar, Monterrey, Jack blend cheese, shredded
- olive oil or vegetable oil spray
- Shirlie Jayne’s Southwest Ranch Dressing
- Optional: Your favorite salsa
- Note: you will need two 8" round cake pan for best results (fits the tortilla size)
How to Prepare
- Place chicken in a large zip lock bag. Pour Shirlie Jayne's Southwest Ranch Dressing to coat chicken. Marinate for at least one hour to overnight depending on your preference.
- Remove chicken from marinade and grill or bake until tender.
- Slice chicken into bite size pieces.
- Heat oil in a skillet and saute the onion for one minute. Then add the peppers and cook for two minutes until peppers are starting to soften. Finally, add garlic and saute for one minute.
- Preheat the oven to 425 degrees. Spray the two cake pans with oil
- Place a tortilla in the bottom of each pan and divide the onion, bell pepper, garlic filling each with half of the mixture. Then place the chicken on top. Sprinkle each with 1/2 of the fresh cilantro and finally 1/2 the cheese. Cover each with a tortilla and press gently but firmly. Lightly spray the tortilla with oil.
- Place the two pans into the oven and bake for 16 minutes or until the surface is crispy.
- Remove from oven and invert onto plates. Let set for a few minutes and then slice into pie like triangles and serve.
- Serve with a dipping bowl of Shirlie Jayne's Southwest Ranch and a bowl of your favorite salsa.