BBQ Chicken Quesadilla w/ Greek Yogurt Ranch

My cousin, Dawn, had posted a challenge link from The Rachael Ray show to create a recipe using only the ingredients that were in the fridge that was posted in a picture. I couldn't really tell everything that was in the fridge, nonetheless, I came up with these awesome BBQ chicken quesadillas and a ranch dip made with Greek yogurt that is only 20 calories per serving!

INGREDIENTS:

- 2c plain Greek yogurt (I used Fage brand)
- 1 packet Ranch Dip seasoning (I used Hidden Valley)
- 1 tbsp extra virgin olive oil
- 1 medium white onion, sliced lengthwise
- 1 sweet bell pepper, sliced lengthwise (I used yellow but you could use any color)
- 3/4lb boneless, skinless, chicken tenders
- salt & pepper to taste
- 1/4c of your favorite BBQ Sauce (I used Sweet Baby Ray's)
- 1/4c reduced fat shredded cheddar cheese (I used Sargento brand)
- 2 wheat soft taco sized tortillas (I used the Giant Eagle brand)

HOW-TO:

To make the ranch, simply mix the seasoning packet and Greek yogurt until it is thoroughly blended.

For the quesadillas, heat the oil in a large skillet over medium heat. Add the onion and pepper and saute until they begin to become tender, about 5 minutes. Season the chicken tenders with salt & pepper to taste and add them to the skillet with the onions and peppers. Cook the chicken until it is cooked through, about 5 minutes per side.

Remove the chicken, peppers and onions and put them in a large bowl. Add the BBQ sauce and toss until the evenly coated.

Spray your skillet with cooking spray and place one of the tortillas in the skillet. Spread the cheese on the tortillas so it covers the whole tortilla. Add the chicken, onions and peppers and spread so it covers the whole tortilla. Top with the other tortilla. Cook over medium heat for about 1-2 minutes, until the tortilla is golden & the cheese begins to melt. Flip and cook the other side for another 1-2 minutes, until it is golden and the cheese is melted.

Remove the quesadilla and cut into 4 even wedges. Serve 2 wedges, each with 1tbsp of the Greek yogurt ranch dip.

TIPS:
- The Ranch dip makes 16tbsp, so save the leftovers and dip your favorite veggies in it throughout the week.
- To add some spice, serve with some jalapenos or hot sauce.
- You can easily double this recipe to feed a family of 4. You can cook the same way, just doubling the ingredients.

Nutritional Info Per Serving (recipe yields 2 servings - 2 wedges & 2 tbsp of Ranch per serving):

Calories: 498
Fat: 15g
Sodium: 820mg
Protein: 49g
Carbs: 47g

2tbsp Greek Yogurt Ranch Dip Only:
Calories: 20
Fat: 0g
Sodium: 101mg
Protein: 3g
Carbs: 2g