Name: High-Protein Chicken Ranch Quesadilla
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Mexican
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); 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

Description

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

Ingredients

Scale

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

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.
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.
Stir in shredded chicken to coat in ranch mixture.
Mix in chopped red onion, bell pepper, corn, and cilantro or parsley.
In a small bowl, combine mozzarella, cheddar, and Parmesan cheese (if using).
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.
Heat nonstick skillet over medium heat and add oil or cooking spray.
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.
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