Stacked Quesadilla

Name: Stacked Quesadilla
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 to 4
Cuisine: Mexican
Ingredients: 1 tub Marzetti® Southwest Ranch Veggie Dip; 4 8-inch soft flour tortillas, plain or whole wheat; 1 cup white cheddar or monterey Jack cheese, coarsely grated; Vegetable oil, for cooking quesadillas; 2 small grilled or roasted chicken breasts, thinly sliced; 1 large tomato, chopped; 1/4 cup chopped scallions or red onion; 1/3 cup chopped yellow peppers; 4 large sprigs cilantro, optional

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Cheese quesadillas get a host of creative toppings, plus the added kick of Marzetti® Southwest Ranch Dip.

READY In

30 Minutes

PREP TIME

20 Minutes

COOK TIME

10 Minutes

SERVES

2 to 4

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Ingredients

1 tub Marzetti® Southwest Ranch Veggie Dip

4 8-inch soft flour tortillas, plain or whole wheat

1 cup white cheddar or monterey Jack cheese, coarsely grated

Vegetable oil, for cooking quesadillas

2 small grilled or roasted chicken breasts, thinly sliced

1 large tomato, chopped

1/4 cup chopped scallions or red onion

1/3 cup chopped yellow peppers

4 large sprigs cilantro, optional

Directions

Place 2 tortillas on a work surface and spread 2 tablespoons Marzetti® Southwest Ranch Dip on surface of each tortilla. Divide cheese among tortillas; cover each with remaining tortillas to form two whole quesadillas. Press firmly together. Brush one side of quesadilla with oil.

Preheat a pan over medium heat. Place a quesadilla, oiled side down on hot pan and cook until golden and crispy. Brush top side of tortilla with oil and carefully flip the quesadilla, and cook until golden and crispy. Repeat process with remaining quesadilla.

Transfer quesadillas to a cutting board. Drizzle top of each quesadilla with remaining Marzetti® Southwest Ranch Dip. Arrange chicken, tomatoes, scallions and peppers. Garnish with cilantro. Cut each quesadilla into quarters, place on a serving plate and serve hot.