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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

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

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

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Find it online: https://bitesbyolivia.com/high-protein-chicken-ranch-quesadilla-recipe-4/