Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Combine cooked chicken, shredded cheese, ranch dressing, green onions, bell pepper, and black pepper in a mixing bowl. Mix until well combined.
Heat olive oil in a non-stick pan over medium heat. Swirl the oil to coat the bottom of the pan.
Place one tortilla in the pan and spread 1/4 of the chicken mixture on one half of the tortilla. Fold the tortilla over to cover the filling.
Cook for 3-4 minutes until the bottom is golden brown. Carefully flip the quesadilla using a spatula.
Cook for an additional 2-3 minutes until the other side is golden brown and the cheese is melted.
Remove the quesadilla from the pan and let it rest for 2 minutes before slicing into wedges.
Repeat with remaining tortillas and filling, then serve hot with extra ranch dressing for dipping.

Use warm leftover chicken for best flavor absorption; consider adding baby spinach for extra greens.