High-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
Scale
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
