High-Protein Chicken Ranch Quesadilla Recipe
Introduction
This High-Protein Chicken Ranch Quesadilla is a delicious and satisfying meal perfect for a quick lunch or dinner. Packed with shredded chicken, melty cheese, and flavorful ranch dressing, it’s a crowd-pleaser that comes together in minutes.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup ranch dressing
- 4 medium flour tortillas
- 1 tablespoon olive oil
- 1/4 cup diced green onions
- 1/4 cup diced bell pepper
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a mixing bowl, combine the shredded chicken, shredded cheese, ranch dressing, diced green onions, diced bell pepper, and black pepper. Mix well until all ingredients are evenly incorporated.
- Step 2: Heat olive oil in a non-stick pan over medium heat, swirling it to coat the bottom evenly.
- Step 3: Place one flour tortilla in the pan. Spread one quarter of the chicken mixture over one half of the tortilla, then fold the other half over to cover the filling.
- Step 4: Cook the quesadilla for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip it using a spatula.
- Step 5: Cook for another 2 to 3 minutes on the other side until golden brown and the cheese has melted completely.
- Step 6: Remove the quesadilla from the pan and let it rest for 2 minutes before slicing into wedges. Repeat with the remaining tortillas and filling.
- Step 7: Serve the quesadillas hot with extra ranch dressing for dipping. Enjoy!
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the filling mixture.
- Swap out the ranch dressing for a spicy chipotle sauce if you like a little heat.
- Try using whole wheat or gluten-free tortillas for a healthier or allergy-friendly option.
- Include some chopped fresh cilantro for a fresh herb twist.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep them crispy, or use a microwave for convenience, though the tortilla may be less crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time since it’s already cooked and flavorful.
How can I make this quesadilla vegetarian?
Simply omit the chicken and add more vegetables like mushrooms, zucchini, or black beans for added protein and texture.
PrintHigh-Protein Chicken Ranch Quesadilla Recipe
This High-Protein Chicken Ranch Quesadilla is a delicious and satisfying meal featuring shredded chicken, melted cheese, and a tangy ranch dressing blend, all encased in crispy, golden tortillas. Perfect for a quick lunch or dinner, it combines flavorful ingredients with a straightforward stovetop cooking method to deliver a warm, cheesy quesadilla packed with protein and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Filling
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup ranch dressing
- 1/4 cup diced green onions
- 1/4 cup diced bell pepper
- 1/4 teaspoon black pepper
Others
- 4 medium flour tortillas
- 1 tablespoon olive oil
Instructions
- Prepare the filling: In a mixing bowl, combine the shredded cooked chicken, shredded cheese, ranch dressing, diced green onions, diced bell pepper, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
- Heat the pan: Place a non-stick pan on medium heat and add the olive oil. Swirl to coat the entire bottom surface of the pan evenly.
- Assemble the quesadilla: Place one flour tortilla flat in the heated pan. Spread one-quarter of the chicken mixture evenly over one half of the tortilla. Fold the other half of the tortilla over the filling to form a half-moon shape.
- Cook the first side: Let the quesadilla cook undisturbed for 3 to 4 minutes until the bottom side turns golden brown and crispy.
- Flip the quesadilla: Using a spatula, carefully flip the quesadilla to cook the other side. Continue cooking for another 2 to 3 minutes until the second side is golden brown and the cheese inside has fully melted.
- Rest and slice: Remove the quesadilla from the pan and let it rest for 2 minutes to allow the filling to set. Then slice into wedges.
- Repeat and serve: Repeat the cooking process with the remaining tortillas and filling. Serve the quesadillas hot, accompanied by extra ranch dressing for dipping. Enjoy!
Notes
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- Use low-fat cheese and ranch dressing to lower the calorie and fat content.
- For added flavor and spice, consider adding jalapeños or chili flakes to the filling.
- Make sure the pan is not too hot to avoid burning the tortilla before the cheese melts.
- Leftover quesadillas can be reheated in a skillet or air fryer for best results.
Keywords: chicken quesadilla, high protein quesadilla, ranch quesadilla, easy chicken dinner, stovetop quesadilla, cheesy chicken skillet meal
