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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

Chicken Quesadillas With Ranch Aioli

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.
Course Entree
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 4 -6 servings
Author Tiffany Bendayan

Ingredients

  • For Ranch Aioli:
  • 1/2 Clove Garlic minced
  • 1/4 Cup of Mayonnaise
  • 2 Tablespoons of Olive Oil
  • 1 1/2 Teaspoons of Fresh Lemon Juice
  • 2 Teaspoons of Ranch Powder
  • Salt + Pepper to taste
  • For Quesadillas
  • 2-3 teaspoons of Olive Oil
  • 6-8 Corn Tortillas
  • 2 Cups of Cheese
  • 1/2 Bag of Tyson┬« Grilled and Ready┬« Chicken Breast Strips frozen
  • 4 oz of Portobello Mushrooms sliced
  • 1/2 Cup of corn canned, or more
  • 2-3 Tablespoons of Ranch Aioli more for dipping

Instructions

  1. For Ranch Aioli:
  2. Place all ingredients in a bowl and mix. Check for seasoning
  3. For Quesadillas
  4. In a skillet, heat the olive oil to medium heat
  5. Add the mushrooms and cook for 2-3 minutes or until softened
  6. Add the chicken strips and cook for 3 minutes more. Toss in the corn and mix
  7. When the chicken is thawed and hot remove from heat
  8. Cut the chicken in smaller pieces if desired
  9. Place the chicken mushroom mixture in a bowl. Add the cheese and 2-3 tablespoons of Ranch Aioli. Mix
  10. In a skillet over medium heat add a 1/4 teaspoon of Olive Oil
  11. 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
  12. Repeat the same process with the other tortillas
  13. Cut the tortilla in half and serve with with extra aioli sauce on the side