Chicken Quesadillas With Ranch Aioli: delicious chicken and veggie quesadillas served with Ranch Aioli. A quick and easy dinner that’s ready in 10 minutes or less
This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.
Chicken Quesadillas With Ranch Aioli
Chicken Quesadillas are served with portobello mushrooms and corn. I added an easy homemade Ranch aioli and shredded cheese to make it kid-friendly and ready in 10 minutes or less.
My kids love eating with their fingers and dipping. Perfect for a quick and easy weeknight dinner that the whole family will enjoy.
Let’s face it, back to school is upon us. Lots of parents are happy and I am kind of scared. My youngest is starting Kindergarten and my oldest 2nd grade.
They will be going to 2 different schools with different schedules. I have no idea how I am going to get organized with lunchboxes and after-school activities. The first week will be kind of hectic, that’s why I love quick and easy meals to make this transition a breeze.
You must be wondering, how do I get this meal ready so quickly? Cooking the chicken alone takes more than that. Well, I took a bit of a shortcut and while I was getting my back-to-school supplies at Walmart, I purchased a bag of Tyson® Grilled and Ready Breast Strips®.
I hope you can try these delicious Chicken Quesadillas at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Chicken Quesadillas With Ranch Aioli
Ingredients
For Ranch Aioli:
- 1/2 Clove Garlic minced
- 1/4 Cup Mayonnaise
- 2 Tablespoons Olive Oil
- 1 1/2 Teaspoons Fresh Lemon Juice
- 2 Teaspoons Ranch Powder
- Salt + Pepper to taste
For Quesadillas
- 2-3 teaspoons Olive Oil
- 6-8 Corn Tortillas
- 2 Cups Cheese
- 1/2 Bag of Tyson® Grilled and Ready® Chicken Breast Strips frozen
- 4 oz Portobello Mushrooms sliced
- 1/2 Cup Corn canned, or more
- 2-3 Tablespoons Ranch Aioli more for dipping
Instructions
- For Ranch Aioli:
- Place all ingredients in a bowl and mix. Check for seasoning
- For Quesadillas
- In a skillet, heat the olive oil to medium heat
- Add the mushrooms and cook for 2-3 minutes or until softened
- Add the chicken strips and cook for 3 minutes more. Toss in the corn and mix
- When the chicken is thawed and hot remove from heat
- Cut the chicken in smaller pieces if desired
- Place the chicken mushroom mixture in a bowl. Add the cheese and 2-3 tablespoons of Ranch Aioli. Mix
- In a skillet over medium heat add a 1/4 teaspoon of Olive Oil
- Place a corn tortilla and let it heat for one minute. Turn it over and add 1/8th of the filling on ONE SIDE of the tortilla. After 1 minute, fold the unfilled side of the tortilla into the filled side. Turn and cook for one more minute. Remove from heat
- Repeat the same process with the other tortillas
- Cut the tortilla in half and serve with with extra aioli sauce on the side
Nutrition
this looks yummy
Thank you Deborah!
I cant believe this only takes 10 minutes!
Yes Kalee! Is that quick!
I am not a mushroom eater, never have been , but this recipe does sound very tasty to me, I might just make it for my friend 🙂 thanks for share
You can certainly omit the mushrooms Dorothy 🙂
Oh, this sounds fantastic! I’m always looking for a new quesadilla recipe and I love the twist with mushrooms.
Thank you Trisha! it’s so easy and quick!
Looks very yummy. I like the ranch aioli sauce a lot.
Thank you Sarah! the aioli is what makes this dish stand out!