High-Protein Chicken Ranch Quesadilla Recipe
Introduction
This High-Protein Chicken Ranch Quesadilla is a delicious and satisfying meal that’s perfect for a quick lunch or dinner. Packed with shredded chicken, melted cheese, and zesty ranch dressing, it’s a tasty twist on a classic favorite. Ready in minutes, it’s sure to become a go-to recipe for busy days.
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 chicken, shredded cheese, ranch dressing, green onions, bell pepper, and black pepper. Mix until everything is well blended.
- Step 2: Heat the olive oil in a non-stick pan over medium heat, swirling the oil to coat the bottom evenly.
- Step 3: Place one tortilla in the heated pan. Spread one quarter of the chicken mixture over half of the tortilla. Fold the other half over the filling to close.
- Step 4: Cook for 3 to 4 minutes until the bottom side is golden brown. Use a spatula to carefully flip the quesadilla.
- Step 5: Cook for an additional 2 to 3 minutes until the second side is golden brown and the cheese inside has melted.
- Step 6: Remove the quesadilla from the pan and let it rest for 2 minutes. Then slice into wedges. Repeat the process with the remaining tortillas and filling.
- Step 7: Serve hot with extra ranch dressing on the side for dipping and enjoy your High-Protein Chicken Ranch Quesadilla!
Tips & Variations
- For extra flavor, add a pinch of chili powder or cumin to the chicken mixture.
- Use whole wheat tortillas for a healthier option.
- Swap bell pepper for diced jalapeños if you prefer a spicy kick.
- Serve with a side of salsa or guacamole for additional dipping options.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until crispy on both sides or use a microwave for a quick option, though the tortilla may not stay crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and can save you time. Just shred it before mixing with the other ingredients.
Can I make these quesadillas ahead of time?
You can assemble the quesadillas in advance and store them in the fridge for a few hours before cooking. Cook just before serving for the best texture and flavor.
PrintHigh-Protein Chicken Ranch Quesadilla Recipe
This High-Protein Chicken Ranch Quesadilla combines tender shredded chicken, melted cheese, and zesty ranch dressing wrapped in a crispy flour tortilla. Enhanced with fresh green onions and bell peppers, this quesadilla offers a flavorful and satisfying meal perfect for lunch or dinner with a deliciously golden, pan-fried finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 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
For Cooking
- 4 medium flour tortillas
- 1 tablespoon olive oil
Instructions
- 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 everything thoroughly until well combined to ensure the filling is evenly flavored.
- Heat the pan: Place a non-stick pan over medium heat and add the olive oil. Swirl the oil around to evenly coat the bottom, which prepares the pan to crisp the tortillas without sticking.
- Assemble the quesadilla: Place one flour tortilla flat in the heated pan. Spread about one-quarter of the chicken mixture over one half of the tortilla, then fold the other half over the filling to create a semicircle shape ready for cooking.
- Cook the first side: Allow the quesadilla to cook for 3 to 4 minutes until the bottom turns golden brown. This initial cooking helps melt the cheese inside and crisps the tortilla.
- Flip the quesadilla: Carefully flip the quesadilla using a spatula to avoid spilling the filling. Cook on the second side for another 2 to 3 minutes until it is golden brown and the cheese has fully melted inside.
- Rest and slice: Remove the cooked quesadilla from the pan and let it rest for 2 minutes. This resting period helps the filling set slightly, making it easier to cut into wedges without the filling spilling out.
- Repeat and serve: Repeat the assembly and cooking process with the remaining tortillas and filling. Serve each quesadilla hot with extra ranch dressing on the side for dipping. Enjoy your delicious High-Protein Chicken Ranch Quesadilla!
Notes
- You can use either cheddar or mozzarella cheese according to your taste preference.
- To make the quesadilla spicier, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Leftover chicken or rotisserie chicken can be used to save prep time.
- For a lower-fat version, use a light ranch dressing and reduced-fat cheese.
- Make sure to cook on medium heat to avoid burning the tortillas while waiting for the cheese to melt.
Keywords: Chicken quesadilla, high-protein quesadilla, ranch chicken recipe, easy chicken dinner, cheesy quesadilla, skillet quesadilla
