Go Back
Dill pickle ranch chicken cheese lace quesadilla stack on a plate

Dill Pickle Ranch Chicken Cheese Lace Quesadilla Stack

A fun and tasty quesadilla stack filled with chicken, cheese, and dill pickles, topped with a crispy cheese lace finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 3/4 cup cottage cheese
  • 4 ounces cream cheese, softened
  • 1/3 cup chopped dill pickles
  • 1 1/2 tablespoons ranch seasoning Adjust based on taste preferences.
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar or mozzarella A mix of both can be used for better flavor.
  • 4 medium flour tortillas Can substitute with corn tortillas.
  • 1 tablespoon melted butter For brushing on top.

Method
 

Preparation
  1. Heat the oven to 400°F and lightly grease a round baking dish or oven-safe skillet.
  2. In a bowl, mix the cottage cheese, cream cheese, ranch seasoning, and garlic powder until the mixture is smooth and creamy.
  3. Fold in the shredded chicken, chopped pickles, and half of the cheese until the filling is thick and evenly coated.
Assembly
  1. Lay one tortilla in the prepared dish and spread on some filling. Repeat the layers until everything is used, finishing with a tortilla on top.
  2. Brush the top lightly with melted butter and scatter the remaining cheese over the top and around the edges.
Baking
  1. Bake for 20 to 25 minutes until the top is deeply golden, bubbling, and the edges are crisp.
  2. Let it rest for 5 minutes before slicing.

Notes

This dish works great as an appetizer, snack, or main course. For extra flavor, consider adding diced onions or jalapeños to the filling.