Pickle Ranch Chicken Quesadilla Bake (Printable)

Tangy chicken, pickles, ranch, and cheese layered in crispy tortillas for a crowd-pleasing baked dish.

# Components:

→ Seasoned Chicken

01 - 3 cups shredded cooked chicken breast
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Ranch Pickle Mixture

07 - 1 cup diced dill pickles
08 - 1/2 cup pickle juice
09 - 1 cup ranch dressing
10 - 1/2 cup sour cream
11 - 1/4 cup thinly sliced green onions

→ Cheese Blend

12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded mozzarella cheese

→ Tortilla Base

14 - 6 large (10-inch) flour tortillas

→ Optional Garnish

15 - Chopped fresh dill
16 - Sliced jalapeños

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine the shredded chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
03 - Add the diced dill pickles, pickle juice, ranch dressing, sour cream, and thinly sliced green onions to the seasoned chicken. Stir thoroughly to integrate all components.
04 - In a separate bowl, thoroughly mix the shredded cheddar and mozzarella cheeses.
05 - Arrange two large flour tortillas on the bottom of the prepared baking dish, overlapping them as necessary to form a cohesive base. Spread one-third of the chicken mixture evenly over the tortillas. Sprinkle one-third of the cheese blend over the chicken layer.
06 - Repeat the layering process two more times: add another layer of tortillas, followed by another third of the chicken mixture, and then another third of the cheese blend.
07 - Complete the bake by adding a final layer of tortillas. Top generously with the remaining cheese blend. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
08 - Carefully remove the aluminum foil from the baking dish. Continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and exhibits a golden-brown hue.
09 - Allow the quesadilla bake to rest for 5 minutes before portioning. Garnish with fresh dill and sliced jalapeños, if desired, before serving.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients most families already have on hand
  • Perfect make ahead meal that reheats beautifully
  • The unexpected pickle flavor creates a unique twist that even picky eaters enjoy
02 -
  • Excellent for meal prep can be assembled up to 24 hours before baking
  • Each serving provides a complete meal with protein, carbs and dairy
  • Versatile recipe that works with leftover turkey or pork too
  • The pickle juice is the secret ingredient that makes this dish special
03 -
  • Let your chicken cool completely before mixing with the sauce ingredients to prevent the ranch and sour cream from breaking. Room temperature chicken absorbs flavors better anyway.
  • For extra crispy edges, brush the top tortilla with a light coating of olive oil before adding the final cheese layer.
  • Customize the spice level by adding a few dashes of hot sauce to the chicken mixture or incorporating diced jalapeños between layers for heat lovers.

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