Since having the baby, dinner can be a little crazy around our house. Usually, one of us has to eat fast if he's cranky or I need something quick to make on the fly. I decided last night that quesadillas not only sounded really yummy, but would be quick to make and a satisfying summer meal. It was nice to have something that didn't require an oven and heat up the house!
The quesadillas also turned out to be a great use of leftover chicken. I usually hate leftovers so this gave me the chance to make something new out of the chicken I had and it didn't disappoint!
Chicken Ranch Quesadillas
1 T. vegetable oil
6 large flour tortillas
1 1/2 C. chicken, diced
1/2 C ranch dressing
1 1/2 C. mozzarella cheese, shredded
1/2 C. fresh tomatoes, finely diced
2-3 T. cilantro, chopped
1 C. corn (I used white corn, but any type would work here!)
1/2 C. bacon
In a skillet or sauté pan, heat 1 T. oil over medium heat. Meanwhile, in a large pan, mix together the chicken and ranch dressing. Add the cheese, tomatoes, cilantro, corn, and bacon. Mix well. Place about 1/3 C. of the mixture on half of a tortilla. Fold over. Repeat with the remaining 5 tortillas. Working in batches, cook quesadillas until the tortillas are golden brown and the filling is melted and heated through. Cut each quesadilla into 3-4 wedges and serve.