High-Protein Chicken Ranch Quesadilla Recipe

Introduction

This High-Protein Chicken Ranch Quesadilla is a quick and satisfying meal packed with flavor. Combining tender chicken, creamy ranch, and melted cheese inside a crispy tortilla, it’s perfect for a tasty lunch or dinner 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

1. Step 1: In a mixing bowl, combine the shredded chicken, cheese, ranch dressing, green onions, bell pepper, and black pepper. Mix until all ingredients are well incorporated.
2. Step 2: Heat olive oil in a non-stick pan over medium heat, swirling the pan to evenly coat the bottom with oil.
3. Step 3: Place one tortilla in the pan. Spread about a quarter of the chicken mixture over one half of the tortilla, then fold the tortilla in half to cover the filling.
4. Step 4: Cook for 3-4 minutes until the bottom is golden brown. Carefully flip the quesadilla using a spatula to cook the other side.
5. Step 5: Continue cooking for 2-3 minutes until the second side is golden brown and the cheese has melted.
6. Step 6: Remove the quesadilla from the pan and let it rest for 2 minutes before slicing into wedges. Repeat this process with the remaining tortillas and filling.
7. Step 7: Serve hot, optionally with extra ranch dressing for dipping. Enjoy your High-Protein Chicken Ranch Quesadilla!

Tips & Variations

• Use a mix of cheddar and mozzarella for a richer cheese flavor and better melt.
• Add a pinch of smoked paprika or chili powder to the chicken mixture for a subtle smoky kick.
• Swap the flour tortillas for whole wheat or low-carb versions to suit your dietary needs.
• Include diced jalapeños or hot sauce if you prefer a spicier quesadilla.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for 2-3 minutes per side to maintain crispiness, or microwave briefly if in a hurry. Avoid storing for longer to keep ingredients fresh and safe.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken works perfectly and adds extra flavor while saving prep time.

Is it possible to make this quesadilla vegetarian?

Absolutely! Substitute the chicken with cooked beans, sautéed mushrooms, or a mix of your favorite vegetables, and keep the ranch dressing and cheese for flavor.

High-Protein Chicken Ranch Quesadilla Recipe

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★★★★★

4.6 from 137 reviews

• Author: Zoe
• Total Time: 25 minutes
• Yield: 4 quesadillas (serves 4) 1x

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Description

This High-Protein Chicken Ranch Quesadilla is a quick, delicious meal perfect for lunch or dinner. Featuring tender shredded chicken, melty cheese, and zesty ranch dressing stuffed inside warm, golden tortillas, it’s a crowd-pleasing dish packed with protein and flavor. Fresh veggies like green onions and bell peppers add a crunchy bite, making this quesadilla both satisfying and nutritious.

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Ingredients

Scale 1x2x3x

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

Tortillas & Cooking

• 4 medium flour tortillas
• 1 tablespoon olive oil

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Instructions

1. 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 incorporated.
2. Heat the pan: Place a non-stick pan over medium heat and add olive oil. Swirl the oil around the pan to coat the surface evenly, preparing it for the quesadilla.
3. Assemble the quesadilla: Lay one 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.
4. Cook first side: Allow the quesadilla to cook for 3 to 4 minutes, or until the bottom side turns golden brown and crispy.
5. Flip and cook second side: Using a spatula, carefully flip the quesadilla and cook for an additional 2 to 3 minutes until the other side is golden brown and the cheese inside has melted.
6. Rest and slice: Remove the quesadilla from the pan and let it rest for 2 minutes on a cutting board. Then slice it into wedges for serving.
7. Repeat and serve: Repeat steps 3 to 6 with the remaining tortillas and chicken mixture. Serve the quesadillas hot with extra ranch dressing for dipping and enjoy.

Notes

• Use freshly cooked chicken breast for best taste and texture; rotisserie chicken is a great shortcut.
• Feel free to substitute cheese types or add jalapeños for a spicy kick.
• To keep quesadillas warm while finishing the rest, place them in a low oven at 200°F (93°C).
• For a crispier quesadilla, reduce the amount of ranch dressing slightly to prevent sogginess.
• Serve with a side of salsa or guacamole for added flavor variety.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: chicken quesadilla, high protein quesadilla, chicken ranch quesadilla, easy quesadilla recipe, skillet quesadilla