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Mini Ranch Chicken, Bean & Cheese Quesadillas

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 30 mini quesadillas
Author: Kristin


  • 1 1/2 cups shredded chicken leftovers are fine, or 1 breast, cooked
  • 1 15- ounce can refried beans
  • 2 tablespoons dry Ranch seasoning mix
  • 2 tablespoons milk
  • 1 cup fresh grated sharp cheddar
  • 30 Mini corn tortillas street taco size
  • 1 tablespoon vegetable oil or butter
  • Cilantro leaves for garnish
  • Ranch dressing for dipping
  • Limes


  • In a medium bowl, combine beans, chicken, milk and Ranch seasoning mix.
  • Heat tortillas in the microwave for about 1-2 minutes to soften.
  • Lay a single tortilla on a flat surface and spread about 1-2 tablespoons of bean mixture. Add a tablespoon of shredded cheddar. Fold in half, pressing down lightly.
  • Heat oil in a large skillet over medium heat. Add quesadillas in a single layer and cook until tortillas are golden and the cheese has melted, about 2 minutes per side.
  • Serve immediately. Garnish with cilantro leaves, if desired and serve with lime slices and Ranch dressing for dipping.