High-Protein Chicken Ranch Quesadilla Recipe
Introduction
This High-Protein Chicken Ranch Quesadilla is a delicious and satisfying meal perfect for lunch or dinner. With tender shredded chicken, melty cheese, and a creamy ranch kick, it’s a crowd-pleaser that’s simple to prepare.
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 cooked chicken, shredded cheese, ranch dressing, diced green onions, diced bell pepper, and black pepper. Mix well until evenly incorporated.
- Step 2: Heat the olive oil in a non-stick pan over medium heat, swirling the pan to coat the bottom evenly.
- Step 3: Place one flour tortilla in the pan. Spread a quarter of the chicken mixture over one half of the tortilla, then fold the other half over to cover the filling.
- Step 4: Cook the quesadilla for 3 to 4 minutes until the bottom turns golden brown. Carefully flip it using a spatula.
- Step 5: Cook the other side for 2 to 3 minutes until 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 the process with the remaining tortillas and filling.
- Step 7: Serve hot, optionally 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 chili powder to the chicken mixture before cooking.
- Swap the flour tortillas for whole wheat or low-carb tortillas to suit your dietary preferences.
- Add some fresh cilantro or jalapeño slices to give the quesadilla a fresh or spicy twist.
- Use pre-cooked rotisserie chicken to save time without sacrificing flavor.
Storage
Store leftover quesadillas wrapped tightly in foil or sealed in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side to restore crispness, or use a microwave for 30-60 seconds if short on time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese?
Yes, you can substitute cheddar or mozzarella with Monterey Jack, pepper jack, or a Mexican cheese blend for different flavors.
Is it possible to make this quesadilla vegetarian?
Absolutely! Replace the chicken with cooked beans, sautéed mushrooms, or grilled vegetables for a delicious vegetarian version.
Print
High-Protein Chicken Ranch Quesadilla Recipe
- Total Time: 25 minutes
- Yield: 4 quesadillas (serves 4) 1x
Description
A delicious and protein-packed Chicken Ranch Quesadilla featuring shredded chicken breast, melted cheese, and zesty ranch dressing. This easy skillet-cooked quesadilla combines fresh vegetables and spices for a flavorful, satisfying meal perfect for lunch or dinner.
Ingredients
Filling Ingredients
- 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 Ingredients
- 4 medium flour tortillas
- 1 tablespoon olive oil
Instructions
- Combine Filling: In a mixing bowl, combine the shredded chicken, shredded cheese, ranch dressing, diced green onions, bell pepper, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Heat Oil: Heat the olive oil in a non-stick pan over medium heat. Swirl the oil to evenly coat the bottom of the pan, ensuring the quesadilla does not stick.
- Assemble Quesadilla: Place one flour tortilla in the 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.
- Cook First Side: Cook the folded quesadilla for 3 to 4 minutes or until the bottom side is golden brown and crisp. Be careful not to burn it.
- Flip and Cook Other Side: Carefully flip the quesadilla using a spatula. Continue cooking for an additional 2 to 3 minutes until the second side is golden brown and the cheese inside has fully melted.
- Rest and Repeat: Remove the cooked quesadilla from the pan and let it rest for 2 minutes to allow the filling to set. Repeat the process with the remaining tortillas and filling.
- Serve: Slice each quesadilla into wedges. Serve hot, optionally with extra ranch dressing for dipping. Enjoy your high-protein meal!
Notes
- Use cooked chicken breast leftover from previous meals or rotisserie chicken for convenience.
- Cheese choice can be cheddar, mozzarella, or a blend to your preference.
- Adjust the amount of ranch dressing to control creaminess and flavor intensity.
- For a spicier kick, consider adding a pinch of cayenne pepper or diced jalapeños to the filling.
- Cook on medium heat to ensure the quesadilla crisps evenly without burning.
- Allow the quesadilla to rest before slicing to avoid the filling spilling out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: American
Keywords: chicken quesadilla, high-protein quesadilla, chicken ranch quesadilla, easy dinner, skillet quesadilla, cheesy chicken quesadilla, quick chicken meal
