The crunch and melt combo wins 🧀 Chicken & Cheese Quesadillas ■ INGREDIENTS For the quesadilla: • 2 medium flour tortillas • 1 cup cooked chicken, shredded (120 g) • 1 cup shredded cheese (cheddar, mozzarella, or mix) (100 g) • ½ small onion, finely diced (40 g) • 1 garlic clove, minced • 1 tbsp olive oil or butter • ½ tsp smoked paprika • ½ tsp cumin (optional) • salt & black pepper • sliced jalapeños, cilantro, corn (optional) Ranch-Style Shortcut Sauce: • 2 tbsp mayo • 1 tbsp Greek yogurt • ½ tsp onion powder • ½ tsp garlic powder • ½ tsp dried dill (optional, I love it) • pinch of black pepper • 1 tsp lemon juice ■ HOW TO COOK: 1. Mix mayo, Greek yogurt, onion powder, garlic powder, dill, pepper, and lemon. Set aside - this will go inside the wrap (and outside). 2. Heat oil in a pan over medium (350°F / 175°C). Add diced onion and cook 2 minutes. Add garlic, corn (optional), cooked chicken, smoked paprika, cumin, salt, and pepper. Cook 1–2 minutes until everything is warm and fragrant. 3. Place a tortilla in the pan. Add a thin layer of cheese → chicken mixture → a spoon of ranch sauce (spread lightly) → more cheese → top tortilla. 4. Cook 2–3 minutes per side until golden and the cheese melts. Press gently with a spatula so it browns evenly. 5. Cut into wedges. Serve with more ranch, salsa, or jalapeños. ■ INFO (approx.): Prep: 5 min  Cook: 10 min  Total: ~15 min Makes: 1–2 servings 540 kcal | 36 g protein | 26 g fat | 44 g carbs (per serving)