Buffalo Chicken Ranch Sheet Pan Quesadillas

1. Preheat the oven to 425 F. Brush an 18×13-inch sheet pan with melted butter or cooking spray.
2. In a large skillet heat the olive oil. Add the diced onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken and cook for 5 to 7 minutes until the chicken is cooked through.
3. Add 6 of the tortillas around the edges of the sheet pan, hanging halfway over the edge of the pan. Place 1 tortilla in the bottom to cover the open space.
4. In a bowl, combine the cooked chicken mixture + 1 cup of cheese + green chiles + ranch + buffalo sauce.
5. Evenly spread the chicken mixture over the tortillas. Sprinkle the rest of cheese evenly over the chicken mixture.
6. Place the last tortilla in the center of the mixture. Fold the tortillas that are hanging over the edge of the pan. Place a second sheet pan on top of the tortillas and press down.
7. Add to the oven and bake for 20-25 minutes.
8. Remove from the oven and allow a few minutes to cool before slicing.
9. Add toppings and enjoy!
10. Makes 8- 10 servings.

Ranch Dressing Instructions:

Combine 1 cup Greek yogurt, 1-2 tbsp water (depending on how much it needs thinned out), Juice of 1/2 lemon, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dill, 1/2 tsp parsley, 1/2 tsp chives, 1/2 tsp pepper, 1/2 tsp salt in a bowl and mix well.