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High-protein chicken ranch quesadilla with melted cheese and vibrant toppings

High-Protein Chicken Ranch Quesadilla

A quick and easy quesadilla filled with shredded chicken, melted cheese, and ranch dressing, all cooked in one pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken breast, shredded Can use leftover chicken for convenience.
  • 1 cup shredded cheese (cheddar or mozzarella) Feel free to swap with pepper jack for some heat.
  • 1/2 cup ranch dressing Extra for serving.
  • 4 medium flour tortillas
  • 1 tablespoon olive oil For cooking the quesadillas.
  • 1/4 cup diced green onions Adds a fresh flavor.
  • 1/4 cup diced bell pepper Can use any color bell pepper.
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. In a mixing bowl, combine the cooked chicken, shredded cheese, ranch dressing, green onions, bell pepper, and black pepper. Mix it well.
Cooking
  1. Heat olive oil in a non-stick pan over medium heat. Swirl the oil to coat the bottom of the pan.
  2. Place one tortilla in the pan and spread 1/4 of the chicken mixture on one half of the tortilla.
  3. Fold the tortilla over to cover the filling, and cook for 3-4 minutes until the bottom is golden brown.
  4. Carefully flip the quesadilla using a spatula. Cook for an additional 2-3 minutes until the other side is golden brown and the cheese is melted.
  5. Remove the quesadilla from the pan and let it rest for 2 minutes before slicing into wedges.
  6. Repeat with remaining tortillas and filling. Serve hot with extra ranch dressing for dipping.

Notes

Let your quesadilla rest for a minute after cooking to help the cheese set. For a vegan option, replace chicken with jackfruit or mushrooms, and use vegan cheese and ranch dressing.