Ingredients
Method
- Prepare the filling — In a large bowl, combine shredded chicken, ranch seasoning, cream cheese, garlic powder, onion powder, smoked paprika, and parsley. Mix until evenly coated, then fold in mozzarella and cheddar cheese.
- Assemble the quesadillas — Lay a tortilla flat, spread half the filling over one side leaving a small border, fold in half and press gently closed. Repeat with remaining tortillas.
- Cook until crispy — Heat a skillet over medium heat and butter the pan or tortillas. Cook each quesadilla 3-4 minutes per side until golden, crispy, and the cheese is fully melted.
- Slice and serve — Rest for one minute, then slice into wedges. Garnish with parsley and serve immediately.
Notes
Use freshly shredded cheese rather than pre-shredded for a smoother melt.
Cook over medium heat, not high — this lets the cheese melt fully before the tortilla over-browns.
Don't overfill, or the quesadillas will be hard to flip and may spill filling.
Let rest briefly before slicing so the cheese sets slightly for cleaner cuts.
Cook over medium heat, not high — this lets the cheese melt fully before the tortilla over-browns.
Don't overfill, or the quesadillas will be hard to flip and may spill filling.
Let rest briefly before slicing so the cheese sets slightly for cleaner cuts.