High-Protein Chicken Ranch Quesadilla Recipe

Introduction

This High-Protein Chicken Ranch Quesadilla is a quick and tasty meal perfect for lunch or dinner. Packed with shredded chicken, melted cheese, and a creamy ranch kick, it’s sure to satisfy your cravings while fueling your body.

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 well until evenly combined.
2. Step 2: Heat the olive oil in a non-stick pan over medium heat, swirling the oil to coat the bottom evenly.
3. Step 3: Place one tortilla in the pan and spread one-quarter of the chicken mixture onto one half of the tortilla. Fold the tortilla over to cover the filling.
4. Step 4: Cook for 3-4 minutes until the bottom turns golden brown. Carefully flip the quesadilla with a spatula.
5. Step 5: Cook for an additional 2-3 minutes until the other side is golden brown and the cheese inside has melted.
6. Step 6: Remove the quesadilla from the pan and let it rest for 2 minutes. Slice into wedges. Repeat the process with the remaining tortillas and filling.
7. Step 7: Serve hot with extra ranch dressing on the side for dipping. Enjoy!

Tips & Variations

• For added flavor, try adding a pinch of smoked paprika or cayenne pepper to the chicken mixture.
• Swap in a whole wheat tortilla for a healthier twist.
• Add some corn or black beans to boost fiber and texture.
• Use a mix of cheeses like Monterey Jack and mozzarella for extra meltiness.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat to keep them crispy, or warm in a microwave for about 1 minute, though the texture may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it finely before mixing with the other ingredients.

Can I make these quesadillas gluten-free?

Absolutely. Simply substitute the flour tortillas with gluten-free tortillas available at most grocery stores.

High-Protein Chicken Ranch Quesadilla Recipe

---

★★★★★

4.9 from 96 reviews

• Author: Olivia
• Total Time: 25 minutes
• Yield: 4 quesadillas (serves 4) 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This High-Protein Chicken Ranch Quesadilla is a quick and delicious meal combining shredded chicken, creamy ranch dressing, and melted cheese inside a crispy flour tortilla. Perfect for a satisfying lunch or dinner, it features a golden, pan-fried exterior with flavorful fillings including fresh green onions and bell peppers for a delightful crunch.

---

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

Quesadilla

• 4 medium flour tortillas
• 1 tablespoon olive oil

---

Instructions

1. Mix Filling: In a mixing bowl, combine the shredded cooked chicken, shredded cheese, ranch dressing, diced green onions, diced bell pepper, and black pepper. Stir everything thoroughly until the mixture is well combined and evenly distributed.
2. Heat Pan and Oil: Place a non-stick pan over medium heat and add the olive oil. Swirl the pan to evenly coat the bottom with the oil to prevent sticking and promote even browning.
3. Assemble Quesadilla: Lay one flour tortilla flat in the heated pan. Spread one-quarter of the chicken mixture evenly over one half of the tortilla, then 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, until the bottom turns golden brown and crispy. This helps develop a sturdy and flavorful crust.
5. Flip and Cook Other Side: Carefully flip the quesadilla using a spatula to avoid spilling the filling. Cook the other side for an additional 2 to 3 minutes until it is also golden brown and the cheese has melted completely inside.
6. Rest and Slice: Remove the cooked quesadilla from the pan and let it rest for about 2 minutes. This helps the filling to set and makes slicing easier. After resting, cut it into wedges using a sharp knife or pizza cutter.
7. Repeat and Serve: Repeat the assembly and cooking steps with the remaining tortillas and filling. Serve the quesadilla wedges hot with extra ranch dressing on the side for dipping and enjoy your High-Protein Chicken Ranch Quesadilla!

Notes

• Use cooked chicken breast from a rotisserie or boil and shred it at home for convenience.
• Cheddar cheese gives a sharper flavor while mozzarella offers a mild, stretchy melt—choose according to your preference.
• To make the quesadilla crispier, press it gently with a spatula while cooking.
• Bell peppers can be substituted or complemented with other veggies like corn or jalapeños for added flavor.
• Leftover quesadillas can be reheated in a skillet or air fryer to retain crispiness.
• Adjust black pepper and ranch dressing quantities to suit your taste and dietary preferences.

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

Keywords: High-protein, chicken quesadilla, ranch dressing, easy lunch, skillet, shredded chicken, cheesy quesadilla