Monterey Ranch Quesadillas

A few weeks ago I had big plans to make a double batch of Green Chile Chicken Enchiladas, serving some for supper and stashing the others in the freezer.  I should know better. Involved recipe + nursing newborn = not gonna happen. Sure enough, I made my way to the kitchen at about 5:00 that day, resigned to come up with a Plan B meal.

One of our favorite go-to dishes when things go wrong are Chicken and Black Bean Quesadillas.  Without black beans or colby-jack cheese in the house though, I switched things up and created Monterey Ranch Quesadillas, using some of the same ingredients available for the planned enchiladas. Similar flavor, huge time saver.

Monterey Ranch Quesadillas

  • 1 T. olive oil
  • 1/4 c. coarsely chopped onion
  • 2 c. (packed) fresh spinach
  • 2 c. cooked chicken
  • 2 c. Monterey Jack Cheese
  • 1/3 c. ranch dressing
  • 8 flour tortillas

In a heavy skillet (love my cast iron!) heat the oil.  Saute onion until clear, then add spinach.  Toss spinach until wilted.  Scrape spinach and onion into a bowl.  Add chicken, cheese, and dressing.  Stir until combined.  Place a tortilla in the skillet on medium to medium-low.  Top with chicken ranch filling and another tortilla.  Cook about one minute, then flip to cook the other side.  Cut into fourths.

Makes 4 whole quesadillas, or 16 quarters.

***If I would have had mushrooms on hand, I definitely would have added them with the spinach and onion.

***You could also assemble all 4 quesadillas on a large baking sheet and bake them at 350° for 15-20 minutes.

***These were a great way to get some cooked spinach in my kiddos’ diet.

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  1. Sounds delicious! I love ranch in my Mexican food sometimes. Because hubs and I love our spice, sometimes I mix a little ranch dressing into our taco sauce to “dial it down” for any kiddos who happen to be dining with us. That’s tasty too! Thanks for sharing this. 🙂

  2. Yummo!

  3. This looks awesome. Thanks for sharing!


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