High Protein Chicken Ranch Quesadilla (Print)
Crispy tortillas filled with seasoned chicken, melted cheese, and creamy ranch for a protein-packed meal ready in 30 minutes.
# What You 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 (optional)
→ Vegetables
13 - 1/2 cup diced red bell pepper
14 - 1/2 cup baby spinach, chopped
15 - 1/4 cup red onion, finely diced
# How To Make It:
01 - Toss the cooked chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
02 - Combine Greek yogurt, ranch dressing, and chives in a separate bowl, mixing until smooth and well incorporated.
03 - Lay out the tortillas and spread a generous spoonful of ranch mixture on one half of each. Top with seasoned chicken, red bell pepper, spinach, red onion, cheddar, and mozzarella, dividing ingredients evenly among the three tortillas.
04 - Fold each tortilla in half to cover the filling. Heat a large nonstick skillet or griddle over medium heat, lightly spray with cooking spray, and cook each quesadilla for 2-3 minutes per side, pressing gently until golden brown and cheese is melted.
05 - Let quesadillas rest for 1-2 minutes, then slice into wedges and serve warm with salsa, guacamole, or extra ranch for dipping.
# Expert Tips:
01 -
- Thirty-four grams of protein per serving keeps you full for hours without that heavy post-meal sluggishness
- The Greek yogurt ranch trick cuts calories while delivering that velvety, tangy creaminess ranch lovers crave
02 -
- Pressing down gently with your spatula while cooking helps the cheese melt evenly and everything meld together
- Letting them rest for a minute or two prevents the filling from oozing out when you cut them
03 -
- Don't overcrowd the pan or you'll lose that gorgeous crispy exterior we're all here for
- A cast iron skillet gives the best browning, but nonstick works perfectly fine if that's what you have