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, melted cheese, and a creamy ranch twist, it’s easy to make and loved by all ages.
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: Combine cooked chicken, shredded cheese, ranch dressing, green onions, bell pepper, and black pepper in a mixing bowl. Mix until well combined.
- Step 2: Heat olive oil in a non-stick pan over medium heat. Swirl the oil to coat the bottom of the pan.
- Step 3: 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.
- Step 4: Cook for 3-4 minutes until the bottom is golden brown. Carefully flip the quesadilla using a spatula.
- Step 5: Cook for an additional 2-3 minutes until the other side is golden brown and the cheese is melted.
- Step 6: Remove the quesadilla from the pan and let it rest for 2 minutes before slicing into wedges. Repeat with remaining tortillas and filling.
- Step 7: Serve hot with extra ranch dressing for dipping. Enjoy your High-Protein Chicken Ranch Quesadilla!
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the chicken mixture.
- Swap out cheddar or mozzarella cheese for pepper jack for a spicy kick.
- Use whole wheat or low-carb tortillas to boost nutrition.
- Add diced tomatoes or jalapeños for an extra fresh or spicy touch.
- If you prefer, bake the quesadillas at 375°F (190°C) for about 10 minutes, flipping halfway through.
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 the tortilla crispy, or microwave briefly, though it may become softer. For longer storage, quesadillas can be frozen wrapped tightly and reheated from frozen in a skillet or oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cooked chicken from a rotisserie?
Yes, rotisserie chicken works perfectly and adds great flavor with minimal effort.
What can I use instead of ranch dressing?
You can substitute ranch with a mix of sour cream and herbs, or use a creamy Caesar or blue cheese dressing for a different twist.
PrintHigh-Protein Chicken Ranch Quesadilla Recipe
This High-Protein Chicken Ranch Quesadilla is a delicious and satisfying meal featuring shredded chicken, melty cheese, and zesty ranch dressing wrapped in a crispy flour tortilla. Perfect for a quick lunch or dinner, this recipe combines fresh diced veggies and simple pantry staples for a flavorful, protein-packed dish that hits all the right notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
Ingredients
Main 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
- 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 well incorporated.
- Heat the pan: Place a non-stick pan over medium heat and add the olive oil. Swirl the oil to evenly coat the bottom of the pan, ensuring a non-stick surface for cooking the quesadilla.
- Assemble the quesadilla: Lay one flour tortilla flat in the heated pan. Spread about one-quarter of the chicken mixture over half of the tortilla, then carefully fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the first side: Let the quesadilla cook for 3 to 4 minutes, or until the bottom becomes golden brown and crispy. Use a spatula to carefully flip the quesadilla to the other side.
- Cook the second side: Continue cooking for an additional 2 to 3 minutes until the second side is also golden brown and the cheese inside has fully melted.
- Rest and slice: Remove the quesadilla from the pan and place it on a cutting board. Let it rest for 2 minutes to allow the filling to set, making it easier to slice. Then cut into wedges.
- Repeat and serve: Repeat the assembly and cooking process with the remaining tortillas and filling. Serve the quesadilla hot with extra ranch dressing on the side for dipping.
Notes
- You can substitute the cheese with your preferred type like Monterey Jack or pepper jack for extra spice.
- For a lower-fat option, use reduced-fat cheese and light ranch dressing.
- Add extra veggies like corn or spinach for more nutrition and texture.
- Make sure the pan is well-heated before placing the tortilla to avoid sticking.
- Leftover quesadillas can be refrigerated and reheated in a skillet or oven for best texture retention.
Keywords: chicken quesadilla, high protein quesadilla, ranch quesadilla, quick lunch recipe, fried quesadilla, cheesy chicken wrap
