High-Protein Chicken Ranch Quesadilla

Chicken ranch quesadillas bring together the best of both worlds: a hearty protein-packed filling and the creamy, tangy flavor of ranch dressing. This dish is quick and easy to prepare, making it perfect for busy weeknights or casual gatherings. You’ll love the satisfying crunch of the tortillas combined with the cheesy, flavorful filling. Plus, it’s a fun way to get your dose of protein without sacrificing taste!

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 2
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 420
• Protein: 36 grams
• Carbohydrates: 41 grams
• Fat: 15 grams
• Fiber: 4 grams
• Sugar: 2 grams
• Sodium: 850 mg

Why Make This High-Protein Chicken Ranch Quesadilla

This high-protein chicken ranch quesadilla is a delicious and nutritious option that satisfies cravings without the guilt. It’s packed with lean chicken, which provides essential protein to keep you full. The addition of Greek yogurt not only adds creaminess but also boosts the protein content, making it a healthy choice for anyone looking to enhance their diet. With colorful vegetables and a flavorful cheese blend, each bite is a tasty treat that excites the palate. It’s great for lunch, dinner, or even a quick snack!

How to Make High-Protein Chicken Ranch Quesadilla

Ingredients:

• 2 large (10-inch) high-protein or whole-wheat tortillas
• 1 cup cooked chicken breast, finely shredded or diced (about 5–6 oz)
• 1/4 cup plain Greek yogurt (2% or nonfat)
• 2 tbsp ranch dressing (light or regular)
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp grated Parmesan cheese (optional but boosts flavor and protein)
• 2 tbsp finely chopped red onion
• 2 tbsp finely chopped bell pepper (any color)
• 2 tbsp canned corn kernels, drained (optional)
• 1 tbsp chopped fresh cilantro or parsley (optional)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika or regular paprika
• 1/4 tsp dried dill or Italian seasoning (optional)
• 1/8 tsp salt, or to taste
• 1/8 tsp black pepper
• 1–2 tsp olive oil or avocado oil (for the pan)
• Cooking spray (optional, for lighter version)
• For serving (optional but recommended):
  • Extra ranch dressing or Greek-yogurt ranch on the side
  • Fresh salsa or pico de gallo
  • Lime wedges
  • Extra chopped cilantro
  • Sliced jalapeños

Directions:

Step 1: Preparation

If using leftover or rotisserie chicken, remove skin and bones and finely shred or dice the meat. For fresh chicken, season a small chicken breast with salt, pepper, and a pinch of garlic powder. Pan-sear or bake until cooked through, then let cool slightly before shredding.

Step 2: Mixing

In a medium bowl, whisk together the Greek yogurt and ranch dressing until smooth. Add in garlic powder, onion powder, paprika, dried dill or Italian seasoning (if using), salt, and black pepper. Taste and adjust seasoning as needed. Stir in the shredded chicken to coat it evenly in the ranch mixture.

Step 3: Adding Vegetables and Herbs

Mix in the chopped red onion, bell pepper, corn (if using), and chopped cilantro or parsley. Stir well to distribute everything evenly throughout the chicken ranch mixture, adding crunch and freshness.

Step 4: Preparing the Cheese Blend

In a small bowl, combine the mozzarella, cheddar, and Parmesan cheese (if using). Toss them together to ensure a good mix of flavors in every bite.

Step 5: Assembling the Quesadillas

Lay the tortillas flat on a work surface. Sprinkle about one-quarter of the cheese mixture over half of each tortilla, leaving a small border at the edge. Spoon the chicken ranch filling evenly over the cheese layer on each tortilla. Top with the remaining cheese mixture, dividing it between the two tortillas. Fold each tortilla in half to create a half-moon shape, gently pressing down to distribute the filling.

Step 6: Heating the Pan

Place a large nonstick skillet over medium heat. Add 1 tsp of olive oil or a light coating of cooking spray, swirling to coat the bottom of the pan.

Step 7: Cooking the Quesadillas (First Side)

Place one folded quesadilla into the hot skillet. Cook for 2–3 minutes, pressing gently with a spatula, until the bottom is golden brown and crisp and the cheese begins to melt. Adjust the heat as needed.

Step 8: Flipping and Cooking the Second Side

Carefully flip the quesadilla using a wide spatula. Cook another 2–3 minutes until the second side is golden and the cheese inside is fully melted. Remove to a cutting board and let it rest for 1 minute. Repeat with the second quesadilla, adding a drizzle of oil if needed.

Step 9: Slicing and Plating

Use a sharp knife or pizza cutter to cut each quesadilla into 3–4 wedges. Arrange on a plate or platter, overlapping the wedges for an appealing presentation.

Step 10: Garnishing and Serving

Serve hot with a side of extra ranch or Greek-yogurt-based ranch dip. Add salsa or pico de gallo, lime wedges, and extra cilantro. For added heat, top with sliced jalapeños or serve with hot sauce.

How to Serve High-Protein Chicken Ranch Quesadilla

These quesadillas are incredibly versatile and can be served as a main dish or appetizer. Pair them with a refreshing salad or some crispy veggie sticks for a complete meal. They also make a great snack for game day or movie nights! The vibrant colors and flavors are sure to impress your guests.

How to Store High-Protein Chicken Ranch Quesadilla

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the quesadilla in a skillet over medium heat until heated through, or use a microwave, though the texture may become softer. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months.

Expert Tips for Perfect High-Protein Chicken Ranch Quesadilla

• For a healthier option, substitute whole-wheat tortillas and use light cheese.
• Experiment with different vegetables like spinach or zucchini for added nutrients.
• Feel free to add spices or hot sauce to the filling for extra kick.
• Don’t rush the cooking process; give time for the cheese to melt for a gooey texture.

Delicious Variations

• Buffalo Chicken Quesadilla: Substitute the ranch dressing with buffalo sauce and add your favorite hot sauce for a spicy twist.
• Vegetarian Option: Replace chicken with black beans or chickpeas and add more vegetables.
• BBQ Chicken Quesadilla: Swap ranch for BBQ sauce and add some smoked cheese for a different flavor profile.

Frequently Asked Questions

1. Can I use canned chicken for this recipe?
   Yes, canned chicken can be a convenient option! Just drain it and shred it before mixing it into the filling.

2. How can I make this quesadilla dairy-free?
   Substitute the yogurt and cheese with dairy-free alternatives, such as cashew cream and dairy-free cheese.

3. What should I serve with quesadillas?
   You can serve them with salsa, guacamole, a side salad, or even some chips for a satisfying meal.

4. Can I make these quesadillas ahead of time?
   Yes, prepare the filling ahead of time and assemble the quesadillas just before cooking. You can also freeze assembled quesadillas for later.

5. What’s the best way to reheat quesadillas?
   The best method is to use a skillet over medium heat to ensure that the tortilla crisps up again while warming the filling.

Conclusion

The High-Protein Chicken Ranch Quesadilla is a delightful combination of flavor, crunch, and nourishment. It’s an easy recipe perfect for any occasion, from casual family dinners to entertaining guests. By incorporating simple ingredients and a few easy steps, you can enjoy this delicious dish in no time. So grab your ingredients, get cooking, and savor every bite!

High-Protein Chicken Ranch Quesadilla

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• Author: lydia
• Total Time: 21 minutes
• Yield: 2 servings 1x
• Diet: High Protein

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Description

A quick and easy recipe for chicken ranch quesadillas, packed with protein and flavor.

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Ingredients

Scale 1x2x3x

• 2 large (10-inch) high-protein or whole-wheat tortillas
• 1 cup cooked chicken breast, finely shredded or diced (about 5–6 oz)
• 1/4 cup plain Greek yogurt (2% or nonfat)
• 2 tbsp ranch dressing (light or regular)
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp grated Parmesan cheese (optional)
• 2 tbsp finely chopped red onion
• 2 tbsp finely chopped bell pepper (any color)
• 2 tbsp canned corn kernels, drained (optional)
• 1 tbsp chopped fresh cilantro or parsley (optional)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika or regular paprika
• 1/4 tsp dried dill or Italian seasoning (optional)
• 1/8 tsp salt, or to taste
• 1/8 tsp black pepper
• 1–2 tsp olive oil or avocado oil (for the pan)
• Cooking spray (optional, for lighter version)
• Optional for serving: Extra ranch dressing or Greek-yogurt ranch, fresh salsa or pico de gallo, lime wedges, extra chopped cilantro, sliced jalapeños

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Instructions

1. If using leftover or rotisserie chicken, finely shred or dice the meat. For fresh chicken, season with salt and pepper, pan-sear or bake until cooked through, then shred.
2. In a bowl, whisk together Greek yogurt and ranch dressing. Add in garlic powder, onion powder, paprika, dried dill or Italian seasoning, salt, and black pepper.
3. Stir in shredded chicken to coat in ranch mixture.
4. Mix in chopped red onion, bell pepper, corn, and cilantro or parsley.
5. In a small bowl, combine mozzarella, cheddar, and Parmesan cheese (if using).
6. Lay tortillas flat and sprinkle a quarter of the cheese mixture over half of each. Spoon chicken ranch filling over cheese layer, top with remaining cheese, and fold each tortilla in half.
7. Heat nonstick skillet over medium heat and add oil or cooking spray.
8. Cook each quesadilla for 2–3 minutes on one side, then flip and cook for another 2–3 minutes until golden and cheese is melted.
9. Cut into wedges and serve hot with optional sides.

Notes

For a healthier option, substitute whole-wheat tortillas and use light cheese. Can also modify fillings with other vegetables or spices.

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 2g
• Sodium: 850mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 70mg