Ranch goes on everything nowadays and we aren't too proud to say, that's a part of modernity we find most appealing. We've adapted ourselves well to the ranch universe we live in, using it on pork, chicken, and these tasty quesadillas. Cheesy, ranch-y goodness topped with a spicy corn salsa… we're not just on the ranch train, we're the conductor.
Pat chicken breasts dry and place on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into chicken. Thoroughly wash hands after touching raw chicken.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
While chicken roasts, cook corn.
Cook the Corn
Peel husk off corn and carefully remove kernels from cob.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and stir often until lightly charred, 1-3 minutes.
Transfer corn to a mixing bowl.
Wipe pan clean and reserve.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Mince cilantro (no need to stem).
Halve lime. Juice one half and cut other half into quarters.
Add jalapeño (to taste), cilantro, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt to bowl with corn and stir to combine. Set aside.
Assemble the Quesadillas
Slice cooked chicken thinly and return to baking sheet. Add ranch seasoning to chicken and toss to coat.
Place tortillas on a clean work surface. Evenly distribute half the cheese on half of each tortilla. Top with chicken, then add remaining cheese.
Fold tortilla over cheese.
Finish the Dish
Return pan used to cook corn to medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add quesadillas to hot pan and cook until browned, 2-3 minutes per side. Replenish with 2 tsp. olive oil if pan becomes dry.
Plate dish as pictured on front of card, garnishing with corn salsa and sour cream. Squeeze lime wedges over quesadillas to taste. Bon appétit!