Introduction:
Cheddar Ranch Chicken Quesadilla Bake is a cheesy, creamy, and savory casserole-style dish that puts a bold twist on classic quesadillas. With tender shredded chicken, sharp cheddar cheese, tangy ranch seasoning, and soft flour tortillas baked to perfection, this dish is a crowd-pleaser that’s perfect for family dinners, potlucks, or game day. It’s quick to assemble, full of flavor, and offers a fun way to enjoy quesadillas without standing over the stove.
Origin:
This recipe is a fusion of Tex-Mex and American comfort food, combining the flavors of classic quesadillas with the layered, casserole-style bakes popular in American cuisine. Ranch seasoning—an American favorite—brings a zesty kick to the traditional quesadilla format.
Ingredients:
Main Ingredients:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 packet ranch seasoning mix
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- 1/2 cup sour cream
- 1/4 cup cream cheese (softened)
- 1/2 cup milk
- 6–8 medium flour tortillas
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or butter for greasing
Optional Ingredients:
- 1/2 cup cooked bacon bits (for added smoky flavor)
- 1/4 cup diced jalapeños (for spice)
- 1/2 cup diced tomatoes (fresh or canned, drained)
- Fresh cilantro (for garnish)
- Salsa or hot sauce for serving
- Avocado or guacamole for topping
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. - Prepare Chicken Mixture:
In a large mixing bowl, combine shredded chicken, ranch seasoning, sour cream, cream cheese, garlic powder, onion powder, salt, pepper, and half of both cheeses. Mix well until evenly coated. - Assemble Quesadilla Layers:
Place 2–3 tortillas on the bottom of the baking dish (cut them in half if needed to fit), overlapping slightly to cover the bottom. - Layer the Filling:
Spread half of the chicken mixture evenly over the tortillas. Sprinkle with some green onions and optional toppings like bacon or jalapeños. Repeat with another layer of tortillas and the remaining chicken mixture. - Top Layer:
Finish with a final layer of tortillas. Mix milk with remaining shredded cheeses and pour evenly over the top. Sprinkle with remaining green onions. - Bake:
Cover with foil and bake for 20 minutes. Then remove foil and bake for another 10–15 minutes, or until the top is bubbly and golden. - Cool and Serve:
Let the bake rest for 5–10 minutes before slicing. Garnish with cilantro, avocado, or salsa as desired.
Tips for Success:
- Use rotisserie chicken for convenience and flavor.
- Soften cream cheese ahead of time for smoother mixing.
- Let it rest after baking so the layers hold together better when cutting.
- Double the recipe and freeze one unbaked for a future meal.
Recommendations:
- Serve with a side of Mexican rice, refried beans, or a green salad.
- Add hot sauce or sriracha for a spicy kick.
- Pair with lime wedges for a burst of freshness.
- For a lower-carb version, use low-carb tortillas and reduced-fat cheeses.
Nutrition (Approximate per serving, based on 8 servings):
- Calories: 420
- Protein: 26g
- Fat: 27g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 2g
- Sodium: 820mg
Note: Nutritional values may vary based on exact ingredients and portion size.