High Protein Chicken Ranch Quesadilla (Printable)
Crispy tortillas filled with seasoned chicken, creamy ranch blend, and melted cheese for a protein-packed meal ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 teaspoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and pepper, to taste
→ Quesadilla Base
07 - 3 large whole wheat tortillas (10-inch)
08 - 1 cup reduced-fat shredded cheddar cheese
09 - 1/2 cup part-skim shredded mozzarella cheese
→ Ranch Mixture
10 - 1/3 cup Greek yogurt (plain, nonfat)
11 - 2 tablespoons light ranch dressing
12 - 1 tablespoon chopped fresh chives
→ Vegetables
13 - 1/2 cup diced red bell pepper
14 - 1/2 cup baby spinach, chopped
15 - 1/4 cup red onion, finely diced
# Directions:
01 - Toss cooked chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
02 - Combine Greek yogurt, ranch dressing, and chopped chives in a bowl until smooth and well blended.
03 - Spread ranch mixture over one half of each tortilla. Divide seasoned chicken, bell pepper, spinach, red onion, cheddar, and mozzarella evenly among the tortillas.
04 - Fold each tortilla in half to enclose the filling completely.
05 - Heat a large nonstick skillet or griddle over medium heat, lightly coat with cooking spray. Cook each quesadilla 2-3 minutes per side until golden brown and cheese melts.
06 - Let quesadillas rest 1-2 minutes, then slice into wedges and serve warm.
# Expert Advice:
01 -
- The Greek yogurt ranch trick makes everything feel indulgent while keeping it light enough you wont need a nap afterward
- You can meal prep the chicken mixture in bulk and these come together in under ten minutes on busy nights
02 -
- Do not overload the tortillas with filling or the cheese will leak out and you will end up with a messy pan instead of a perfectly sealed quesadilla
- Medium heat is crucial here, high heat will burn the tortilla before the cheese has time to melt properly
03 -
- A cast iron skillet creates the most beautiful even browning, but any nonstick pan will work perfectly well
- Cutting the quesadillas with kitchen shears instead of a knife keeps the cheese layer intact and prevents the filling from sliding out