Creamy Ranch Pineapple Quesadillas
Elevate your quesadilla game with these irresistible Creamy Ranch Pineapple Quesadillas—a perfect balance of savory, sweet, and tangy flavors wrapped in a golden, crispy tortilla. Featuring tender shredded chicken tossed in creamy ranch dressing, juicy crushed pineapple, and a touch of fresh cilantro, this inventive twist on a classic quesadilla is both vibrant and satisfying. Layers of gooey mozzarella cheese melt beautifully to hold the filling together, ensuring every bite is a cheesy delight. Quick and easy to prepare in just 20 minutes, these quesadillas are ideal for a unique weeknight dinner or a crowd-pleasing appetizer. Serve them with extra ranch or salsa for dipping, and watch them disappear in no time!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Shredded mozzarella cheese
- 1 cup Cooked chicken breast, shredded or diced
- 0.5 cup Crushed pineapple (drained)
- 0.25 cup Ranch dressing
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Butter
Instructions
In a small bowl, mix the shredded chicken, ranch dressing, crushed pineapple, and chopped cilantro. Stir until well combined.
Lay out the tortillas on a flat surface. On one half of each tortilla, sprinkle a layer of shredded mozzarella cheese.
Spread the chicken and pineapple mixture evenly over the cheese layer on each tortilla.
Top the mixture with another layer of shredded mozzarella cheese to ensure melted, gooey goodness.
Fold each tortilla in half to create a semicircle, gently pressing down to secure the filling.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of butter (about 1/2 tablespoon for each quesadilla). Allow the butter to melt and coat the pan surface.
Place a folded quesadilla into the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted completely.
Remove the quesadilla from the skillet and transfer it to a cutting board. Repeat with the remaining quesadillas, adding more butter to the pan as needed.
Let the cooked quesadillas rest for 1 minute to cool slightly before slicing them into wedges.
Serve warm with extra ranch dressing or a side of salsa for dipping, if desired.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 20.2 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1947 mg | 150% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
