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, Main Course

Cuisine tex-mex

Keyword braised chicken recipes, chicken quesadillas, easy dinners, quesadillas, quick dinner ideas, quick dinners

Prep Time 3

Cook Time 7

Total Time 10

Servings -6 servings

Calories 560kcal

Author Tiffany Bendayan

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 cooked chicken breast, sliced
4 oz Portobello Mushrooms sliced
1/2 Cup Corn canned, or more
2-3 Tablespoons Ranch Aioli more for dipping

US Customary - Metric

Instructions

For Ranch Aioli:

Mix all ingredients together in a bowl.

For Quesadillas:

Heat a tortilla in a skillet over medium heat.
Flip and add filling to one side.
Fold tortilla in half and cook until crispy and golden on both sides.
Repeat with remaining tortillas.
Slice and serve with extra ranch aioli.

Notes

Flour tortillas may be substituted for corn tortillas.
Rotisserie chicken works great in this recipe.
Store leftover ranch aioli refrigerated for up to 3 days.
Add jalapeños for extra spice.
Best served immediately while crispy.

Nutrition