Delicious High-Protein Chicken Ranch Quesadilla in 26 Minutes

Enjoy a nutritious and satisfying High-Protein Chicken Ranch Quesadilla perfect for busy nights, packed with chicken, cheese, and creamy ranch goodness.

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Course: Main Dishes

Cuisine: Mexican

Keyword: comfort food, family-friendly, Healthy Recipe, High-Protein Chicken Ranch Quesadilla, quesadilla, Quick Meal

Prep Time: 10

Cook Time: 16

Resting Time: 1

Total Time: 26

Servings: quesadillas

Calories: 350kcal

Equipment

nonstick skillet
medium bowl
Cutting Board

Ingredients

For the Quesadilla

4 pieces High-protein tortillas Opt for whole-wheat for more fiber!
1 cup Cooked chicken breast Use rotisserie for convenience.
1 cup Plain Greek yogurt Adds creaminess while boosting protein content.
¼ cup Ranch dressing Use light for a healthier touch.
1 cup Shredded mozzarella cheese Melts beautifully.
1 cup Shredded sharp cheddar cheese Adds a tangy flavor kick.
¼ cup Grated Parmesan cheese Optional for extra richness.
¼ cup Finely chopped red onion Provides a crisp crunch.
¼ cup Finely chopped bell pepper Add any color for sweetness.
½ cup Canned corn kernels Optional for texture.
¼ cup Fresh cilantro or parsley Optional for freshness.
1 teaspoon Garlic powder Enhances savory flavor.
1 teaspoon Onion powder Adds depth.
1 teaspoon Smoked paprika Gives warmth and color.
½ teaspoon Dried dill or Italian seasoning Optional for aromatic notes.
1 teaspoon Salt Adjust to taste.
½ teaspoon Black pepper A little spice makes a difference.
2 tablespoon Olive oil or avocado oil For frying.
Optional Cooking spray For no-stick cooking.

Instructions

Step-by-Step Instructions

Begin by shredding or dicing the cooked chicken breast into small pieces.
In a medium bowl, whisk together the Greek yogurt and ranch dressing until smooth.
Add garlic powder, onion powder, smoked paprika, dried dill, salt, and black pepper into the mixture.
Fold the shredded chicken into the ranch mixture.
Mix in the finely chopped red onion, bell pepper, canned corn, and optional cilantro.
In a small bowl, combine the mozzarella, sharp cheddar, and optional Parmesan cheese.
Lay out the tortillas and sprinkle a quarter of the cheese blend over half of each tortilla. Spoon half of the chicken ranch filling on top.
Carefully fold each tortilla over to form a half-moon shape and press gently to seal.
Heat a skillet over medium heat and drizzle in oil or spray with cooking spray. Cook the first quesadilla for 2-3 minutes.
Flip the quesadilla and cook for another 2-3 minutes until golden brown.
Let the quesadilla rest for 1 minute before slicing.
Repeat the cooking process with the second quesadilla and serve hot.

Notes

To enhance flavor, use a variety of cheeses and consider adding vegetables tailored to your taste.

Nutrition