High-Protein Chicken Ranch Quesadilla Recipe
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.
- 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
