Introduction

This High-Protein Chicken Ranch Quesadilla is a quick and satisfying meal packed with flavor. Combining tender chicken, creamy ranch, and melted cheese, it’s perfect for a nutritious lunch or dinner that’s ready in minutes.

High-Protein Chicken Ranch Quesadilla Recipe - Recipe Image

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, green onions, diced bell pepper, and black pepper. Mix well until fully combined.
Step 2: Heat olive oil in a non-stick pan over medium heat, swirling to coat the bottom evenly.
Step 3: Place one tortilla in the pan and spread one-quarter of the chicken mixture over one half of the tortilla. Fold the tortilla to cover the filling.
Step 4: Cook for 3-4 minutes until the bottom side turns golden brown. Use a spatula to carefully flip the quesadilla.
Step 5: Cook the other side for 2-3 minutes until golden brown and the cheese has melted.
Step 6: Remove the quesadilla from the pan and let it rest for 2 minutes before slicing into wedges. Repeat the process 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 a dash of hot sauce to the chicken mixture before assembling.
Swap the flour tortillas for whole wheat or low-carb tortillas to fit your dietary preferences.
Use a mix of cheeses like Monterey Jack and cheddar for a richer taste.
Add some corn or black beans to the filling for added texture and nutrients.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain crispness or in a microwave for convenience. Avoid reheating in the microwave for too long to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the other ingredients.

What can I use if I don’t have ranch dressing?

You can substitute ranch with a mix of mayonnaise and a little dried herbs like dill, parsley, and garlic powder for a similar creamy flavor.

High-Protein Chicken Ranch Quesadilla Recipe

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★★★★★

4.9 from 104 reviews

This High-Protein Chicken Ranch Quesadilla is a quick and delicious meal combining tender shredded chicken, creamy ranch dressing, and melted cheese inside crispy flour tortillas. Perfect for a satisfying lunch or dinner, it features a flavorful mix of green onions and bell pepper for added crunch and nutrition. Ready in under 30 minutes, it’s a tasty, protein-packed option everyone will love.

Author: Elias
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 quesadillas (serves 4) 1x
Category: Lunch
Method: Frying
Cuisine: American

Ingredients

Scale

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

Other

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 until all ingredients are well incorporated and evenly combined.
Heat the Pan: Place a non-stick pan over medium heat and add the olive oil. Swirl the pan gently to evenly coat the bottom with the oil, preventing sticking and promoting even browning.
Assemble the Quesadilla: Place one flour tortilla flat in the heated pan. Spread one-quarter of the chicken mixture evenly over half of the tortilla. Fold the other half of the tortilla over the filling to create a half-moon shape.
Cook the First Side: Allow the quesadilla to cook undisturbed for 3 to 4 minutes, or until the bottom is golden brown and crisp. This helps the tortilla firm up and the cheese begin melting.
Flip and Cook the Other Side: Carefully flip the quesadilla using a spatula and cook for an additional 2 to 3 minutes. The other side should also become golden brown and the cheese inside fully melted.
Rest and Slice: Remove the cooked quesadilla from the pan and let it rest for 2 minutes to allow the filling to set. Then slice into wedges using a sharp knife or pizza cutter.
Repeat and Serve: Repeat the assembly and cooking steps with the remaining tortillas and filling. Serve the quesadilla hot, optionally with extra ranch dressing for dipping. Enjoy your High-Protein Chicken Ranch Quesadilla!

Notes

Use cooked chicken breast leftovers or rotisserie chicken for convenience.
Feel free to swap the ranch dressing for a lighter version to reduce calories.
Additional veggies like corn or sliced jalapeños can be added for extra flavor and texture.
For a crispier quesadilla, use a little more olive oil or a non-stick spray.
Ensure the pan is not too hot to prevent burning the tortillas before the filling melts.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in a pan or microwave.

Keywords: Chicken Quesadilla, High-Protein Meal, Quick Lunch, Ranch Dressing, Mexican-inspired, Easy Dinner, Shredded Chicken, Cheese Quesadilla