High-Protein Chicken Ranch Quesadilla Recipe
Introduction
This High-Protein Chicken Ranch Quesadilla is a delicious and satisfying meal perfect for any time of the day. Packed with tender chicken, creamy ranch dressing, and melted cheese, it’s a quick and easy way to enjoy a flavorful Mexican-inspired dish at home.
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: Combine cooked chicken, shredded cheese, ranch dressing, green onions, bell pepper, and black pepper in a mixing bowl. Mix until well combined.
- Step 2: Heat olive oil in a non-stick pan over medium heat. Swirl the oil to coat the bottom of the pan.
- Step 3: Place one tortilla in the pan and spread 1/4 of the chicken mixture on one half of the tortilla. Fold the tortilla over to cover the filling.
- Step 4: Cook for 3-4 minutes until the bottom is golden brown. Carefully flip the quesadilla using a spatula.
- Step 5: Cook for an additional 2-3 minutes until the other side is 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 with remaining tortillas and filling.
- Step 7: Serve hot with extra ranch dressing for dipping. Enjoy your High-Protein Chicken Ranch Quesadilla!
Tips & Variations
- Use a mix of cheddar and Monterey Jack cheese for extra flavor and meltiness.
- Try adding a pinch of smoked paprika or chili powder to the filling for a smoky kick.
- Substitute flour tortillas with whole wheat or low-carb tortillas for a healthier option.
- For extra veggies, add corn kernels or diced tomatoes to the chicken mixture.
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat until heated through and the cheese is melted, or microwave for 30-60 seconds, though the quesadilla won’t remain as crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked rotisserie chicken for this recipe?
Yes, pre-cooked rotisserie chicken works perfectly and saves time. Just shred it before mixing with the other ingredients.
What other dipping sauces go well with these quesadillas?
Besides ranch dressing, you can serve these quesadillas with salsa, guacamole, sour cream, or a spicy chipotle mayo for added flavor.
PrintHigh-Protein Chicken Ranch Quesadilla Recipe
This High-Protein Chicken Ranch Quesadilla is a delicious and satisfying meal combining shredded chicken, melty cheese, and zesty ranch dressing, all folded into crispy golden tortillas. Perfect for a quick lunch or dinner, it blends fresh veggies with bold flavors for a tasty and protein-packed dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 quesadillas (serves 4) 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
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: Combine the cooked shredded chicken, shredded cheese, ranch dressing, diced green onions, diced bell pepper, and black pepper in a mixing bowl. Mix thoroughly until all ingredients are well incorporated.
- Heat the pan: Place a non-stick pan over medium heat and add the olive oil, swirling it around to evenly coat the bottom of the pan.
- Assemble the quesadilla: Place one tortilla flat in the heated pan. Spread one-quarter of the chicken and cheese mixture over half of the tortilla, then fold the other half over the filling to create a half-moon shape.
- Cook the first side: Allow the quesadilla to cook for 3 to 4 minutes, or until the underside turns golden brown and crispy.
- Flip and cook the other side: Carefully flip the quesadilla using a spatula and cook for another 2 to 3 minutes until the second side is golden brown and the cheese inside has melted.
- Rest and slice: Remove the cooked quesadilla from the pan and let it rest for 2 minutes. Then slice it into wedges for serving.
- Repeat and serve: Repeat the process with the remaining tortillas and filling. Serve your High-Protein Chicken Ranch Quesadilla hot with extra ranch dressing for dipping. Enjoy!
Notes
- Use cooked chicken breast leftover from a previous meal or rotisserie chicken for convenience.
- Feel free to substitute cheese varieties such as Monterey Jack or pepper jack for a different flavor profile.
- To make it spicier, add a pinch of chili flakes or diced jalapeños to the filling mixture.
- If you prefer a lighter option, use whole wheat or low-carb tortillas.
- Make sure to cook on medium heat to prevent burning and ensure cheese melts thoroughly.
Keywords: Chicken Quesadilla, High Protein, Ranch Dressing, Quick Dinner, Easy Lunch, Mexican-Inspired
