weight watchers spicy chicken ranch quesadillas

This is a delightful way to prepare a quick, flavorful dinner! There’s no need to use oil or butter to toast each side of the quesadilla, though you may if you wish. I prefer dry heat. Tortillas made with a corn-flour blend yield the best results. Serve with Buffalo sauce, ranch dressing, or sour cream!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4
Yield: 4 quesadillas
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  • 1 pound chicken tenders
  • ½ tablespoon olive oil
  • 1 shallot, diced
  • 2 ounces cream cheese, softened to room temperature
  • ¼ cup ranch dressing
  • ⅛ cup Buffalo sauce
  • Salt and ground black pepper to taste
  • ½ (1 inch) cube shredded Colby-Monterey Jack cheese
  • ½ cup shredded Gouda cheese
  • 8 (6 inch) tortillas, or more as needed


  1. Place chicken tenders in a medium-sized pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low and simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain chicken tenders. Transfer to a cutting board and cut or shred as desired.
  2. Heat oil in a skillet over medium heat and cook shallot until soft and translucent, about 5 minutes.
  3. Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl; mix until creamy. Add cooked chicken and season with salt and pepper.
  4. Spread Buffalo chicken mixture onto a tortilla and top with Colby-Monterey Jack cheese and Gouda cheese. Cover with a second tortilla and set quesadilla aside. Repeat with remaining tortillas, chicken mixture, and cheese.
  5. Heat a skillet over medium heat. Add one quesadilla and cook until browned on one side, about 3 minutes. Carefully flip and cook until the tortilla is crisp and cheese is melted, about 3 more minutes. Repeat with remaining quesadillas.

Weight Watchers Points: 8 per quesadilla

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