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High-Protein Chicken Ranch Quesadilla

A quick and easy recipe for creamy, savory quesadillas packed with protein, perfect for lunch or dinner.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 3 quesadillas
Course: Dinner, Lunch, Snack
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken breast, shredded Use rotisserie for speed.
  • 1 cup shredded cheese (cheddar or mozzarella) Cheddar gives sharper flavor; mozzarella melts gooey.
  • 1/2 cup ranch dressing
  • 1/4 cup diced green onions
  • 1/4 cup diced bell pepper Dry-sautéing helps reduce water content.
  • 1/4 teaspoon black pepper
Quesadilla Components
  • 4 medium flour tortillas Warm tortillas for easier folding.
  • 1 tablespoon olive oil For frying the quesadillas.

Method
 

Preparation
  1. Combine chicken, cheese, ranch, green onions, bell pepper, and black pepper in a mixing bowl. Stir until coated.
Cooking
  1. Heat olive oil in a non-stick pan over medium heat until shimmering.
  2. Place one tortilla in the pan and spread about one-fourth of the chicken mixture on one half of it. Press down lightly.
  3. Fold the tortilla over to cover the filling, sealing the edges with a spatula.
  4. Cook for 3-4 minutes until the bottom is golden brown and the edges are crisp.
  5. Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden and the cheese is melted.
  6. Remove from pan and let it rest for 2 minutes before slicing.
  7. Slice into wedges and serve hot with extra ranch for dipping.

Notes

Store in an airtight container up to 3 days in the fridge or wrap individually and freeze up to 2 months. Reheat in a skillet over medium-low heat to keep tortillas crispy. For added flavor, consider variations like smoked paprika or chopped cilantro.