BBQ Ranch Quesadilla Wedges

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  • 1 tbsp. vegetable oil
  • 2 cups bell pepper strips, red, yellow, and/or green
  • ¼ cup diced onion
  • 1 cup prepared shredded barbecue beef
  • ¼ cup barbecue sauce
  • ½ cup light ranch dressing
  • 8 (8-inch) whole-wheat tortillas
  • 1½ cups Cache Valley® Shredded Mild Cheddar Cheese


  1. HEAT oil in a large non-stick skillet over medium-high heat.  
  2. ADD peppers and onion and cook, stirring occasionally for 5 to 7 minutes or until peppers and onions are tender and have browned; remove from skillet and keep warm.   
  3. PREPARE beef according to package directions.
  4. MIX barbecue sauce and ranch dressing in a small serving bowl and set aside for dipping sauce.
  5. LAYER ¼ cup of the beef, ¼ of the cooked pepper mixture, about ⅓ cup of cheese, and the second tortilla. Repeat for a total of 4 quesadillas.
  6. WIPE out the skillet used to cook the peppers and spray with non-stick cooking spray.
  7. COOK the quesadillas for 3 minutes on each side or until golden and cheese is melted. Cut into wedges and serve with barbecue ranch dipping sauce.

Visit Cache Valley Creamery to learn more.

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