I recently tried these quesadillas, and they were a HUGE hit with my family! So quick and easy, but MUCH heartier (and tastier) than plain quesadillas....You can hardly even put them in the same category! The recipe makes a surprising amount of filling, so I made it early in the week, and we enjoyed freshly-baked quesadillas several times throughout the week. I am planning on making up a few batches of the filling to keep in my freezer so we can have them for last-minute dinners. :)
Baked Ranch Quesadillas
-adapted from Bethany G.-
2 chicken breasts, cooked and shredded
1-2 c. Monterey Jack Cheese
1/2 c. prepared ranch dressing
1/4 c. diced green chiles
1 sm. can shoepeg corn
1/2 c. good salsa
Combine chicken, cheese, dressing, chilies, corn, and salsa. Mix well. Butter one side of tortillas. Place 1/2 c. of chicken mixture on un-buttered side of tortilla and fold in half to seal. Place on a greased baking sheet and bake at 375 degrees for 15 minutes, or until golden and slightly crisp.
Serve with guacamole, salsa, and more ranch dressing.