If you’re craving something that’s both comforting and packed with protein, then you’ve got to try this High-Protein Chicken Ranch Quesadilla Recipe. It combines tender shredded chicken, creamy ranch-infused Greek yogurt, and a blend of cheeses all hugged inside warm, wholesome tortillas. Each bite bursts with flavor and satisfying textures, making it an ideal quick meal or a satisfying snack that keeps your energy up. Plus, it’s surprisingly simple to whip up, which is perfect for busy days or when you want a delicious dish without the fuss.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a unique role to build layers of flavor, creaminess, and crunch in your quesadilla. Keeping it simple doesn’t mean compromising taste; it means every single component shines.
- 2 large (10-inch) high-protein or whole-wheat tortillas: Provides a hearty base loaded with extra protein and fiber for a wholesome wrap.
- 1 cup cooked chicken breast, finely shredded or diced: The lean protein star of this dish, juicy and tender.
- 1/4 cup plain Greek yogurt: Adds creamy tang and boosts the protein content while keeping the filling moist.
- 2 tbsp ranch dressing (light or regular): Brings that classic zesty ranch flavor that pairs beautifully with chicken.
- 1/2 cup shredded part-skim mozzarella cheese: Melts perfectly for that gooey texture.
- 1/4 cup shredded sharp cheddar cheese: Amp up the sharpness and depth of cheesy goodness.
- 1 tbsp grated Parmesan cheese (optional): Adds a salty, savory twist and extra protein.
- 2 tbsp finely chopped red onion: Provides a subtle bite and crunch.
- 2 tbsp finely chopped bell pepper (any color): Adds sweetness, color, and crispness.
- 2 tbsp canned corn kernels, drained (optional): Sweet bursts that brighten every bite.
- 1 tbsp chopped fresh cilantro or parsley (optional): Fresh herbal notes to lift the flavors.
- 1/4 tsp garlic powder: A warm, savory background flavor.
- 1/4 tsp onion powder: Enhances the overall savory profile without overpowering.
- 1/4 tsp smoked paprika or regular paprika: Adds a subtle smokiness and beautiful color.
- 1/4 tsp dried dill or Italian seasoning (optional): An extra herbal hint for complexity.
- 1/8 tsp salt, or to taste: Essential to balance and enhance all flavors.
- 1/8 tsp black pepper: Adds a mild heat to the filling.
- 1–2 tsp olive oil or avocado oil (for the pan): For crisping up the tortillas nicely.
- Cooking spray (optional, for lighter version): Helps achieve a golden crust with less oil.
- Extras for serving: Fresh salsa or pico de gallo, lime wedges, extra ranch, sliced jalapeños, and chopped cilantro for a vibrant finish.
How to Make High-Protein Chicken Ranch Quesadilla Recipe
Step 1: Prepare the Chicken
Start with cooked chicken breast to keep things speedy. If you’re using fresh chicken, season it simply and either pan-sear or bake until juicy and perfectly cooked. Then, shred or dice it finely so every bite gets a good amount of protein.
Step 2: Make the High-Protein Ranch Filling
Whisk together creamy Greek yogurt and ranch dressing to form a luscious base. Season with garlic powder, onion powder, paprika, and your choice of herbs, then mix in the shredded chicken. This mixture coats the chicken perfectly, giving it that delightful ranch flavor with a healthy twist.
Step 3: Add Vegetables and Herbs
For freshness and texture, stir in chopped red onion, bell pepper, corn, and your chosen fresh herbs. These vibrant veggies add pops of color and crunch, balancing the creaminess and richness of the filling beautifully.
Step 4: Prepare the Cheese Blend
Combine mozzarella, cheddar, and Parmesan in a small bowl. This blend not only melts wonderfully but also layers different cheesy flavors that complement the ranch chicken filling perfectly.
Step 5: Assemble the Quesadillas
Lay your tortilla flat, sprinkle a quarter of the cheese blend over half, and layer on the chicken ranch filling evenly. Top with the remaining cheese, then fold into a half-moon, making sure the filling is evenly distributed for the perfect melt.
Step 6: Cook the Quesadillas
Heat a nonstick skillet with a bit of oil or cooking spray over medium heat. Cook the quesadilla for 2-3 minutes per side until golden and crisp with gooey melted cheese inside. Press gently with a spatula during cooking, and remember to adjust the heat as needed to avoid burning.
Step 7: Slice and Serve
After resting for a minute, cut each quesadilla into wedges with a sharp knife or pizza cutter. Arrange them on a plate, ready for your favorite accompaniments. The crispy tortilla, creamy filling, and melted cheese make this dish irresistible.
How to Serve High-Protein Chicken Ranch Quesadilla Recipe
Garnishes
Sprinkle extra chopped cilantro or parsley on top for a bright, fresh touch. Serve alongside lime wedges to add a zesty tang, and don’t forget the salsa or pico de gallo. A side of ranch or Greek-yogurt ranch dip is perfect for dipping those crispy wedges.
Side Dishes
This quesadilla pairs wonderfully with a crisp green salad or a simple cucumber and tomato salad to add balance. Mexican-style rice or black beans are great for a more filling meal. For a lighter bite, fresh veggie sticks or avocado slices complement the rich flavors beautifully.
Creative Ways to Present
Try stacking the wedges in a fan shape on a colorful platter for an inviting presentation. Drizzle a little ranch or hot sauce artistically over the top for flair. For parties, serve each wedge skewered with a cocktail pick alongside mini bowls of salsa, ranch, and jalapeños for a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. They remain flavorful and tasty, making for an easy, protein-packed lunch or snack on the go.
Freezing
You can freeze assembled but uncooked quesadillas by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 1 month. Freeze cooked quesadillas similarly if you want to enjoy them later with minimal prep.
Reheating
To reheat, pop quesadillas in a skillet over medium heat until warmed through and crispy again, about 3-4 minutes each side. Avoid the microwave if possible, as it can lead to sogginess. Oven reheating at 350°F for about 10 minutes also works well.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and already cooked, making assembly quick and easy without sacrificing flavor.
Is it possible to make this recipe dairy-free?
Yes, by swapping the cheeses with dairy-free alternatives and using a dairy-free ranch or omit it entirely, you can still develop rich flavors and creamy texture.
What can I substitute if I don’t have Greek yogurt?
Plain regular yogurt can work as a substitute, but Greek yogurt’s thicker texture and higher protein content make it ideal for this High-Protein Chicken Ranch Quesadilla Recipe.
How can I make the quesadillas spicier?
Add sliced jalapeños inside or sprinkle crushed red pepper flakes into the filling. Serving with hot sauce on the side also lets everyone control the heat level individually.
Can I prepare the filling in advance?
Yes, the filling can be mixed and refrigerated for up to 24 hours before assembling the quesadillas. This saves time on busy days and helps the flavors meld wonderfully.
Final Thoughts
This High-Protein Chicken Ranch Quesadilla Recipe is a luscious, easy-to-make meal that hits all the right notes—tender chicken, creamy ranch, melty cheese, and a satisfying crunch. It’s perfect for anyone looking to add a delicious, protein-packed twist to their weeknight dinners or snack routine. So grab your ingredients and get ready to indulge in one of my absolute favorite comfort foods. You won’t regret it!
Print
High-Protein Chicken Ranch Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 2 servings (1 quesadilla each)
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This High-Protein Chicken Ranch Quesadilla recipe combines shredded chicken mixed with a creamy Greek yogurt and ranch dressing sauce, fresh vegetables, and a blend of mozzarella, cheddar, and Parmesan cheeses, all sandwiched between whole-wheat tortillas and pan-cooked to crispy perfection. It’s a flavorful, protein-packed, and satisfying meal perfect for lunch or dinner.
Ingredients
Quesadilla Base
- 2 large (10-inch) high-protein or whole-wheat tortillas
Chicken Ranch Filling
- 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)
- 1/4 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
Vegetables and Herbs
- 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)
Cheese Blend
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded sharp cheddar cheese
- 1 tbsp grated Parmesan cheese (optional but boosts flavor and protein)
For Cooking
- 1–2 tsp olive oil or avocado oil (for the pan)
- Cooking spray (optional, for lighter version)
For Serving (Optional)
- Extra ranch dressing or Greek-yogurt ranch on the side
- Fresh salsa or pico de gallo
- Lime wedges
- Extra chopped cilantro
- Sliced jalapeños
Instructions
- Prepare the chicken: If using leftover or rotisserie chicken, remove skin and bones and finely shred or dice the meat. If cooking fresh chicken: season a small chicken breast with salt, pepper, and a pinch of garlic powder, then pan-sear or bake until cooked through. Let it cool slightly, then shred.
- Make the high-protein ranch filling: In a medium bowl, whisk together the Greek yogurt and ranch dressing until smooth. Add garlic powder, onion powder, paprika, dried dill or Italian seasoning (if using), salt, and black pepper. Taste and adjust seasoning as needed. Stir in the shredded chicken until it is evenly coated in the creamy ranch mixture.
- Add vegetables and herbs: Mix in the chopped red onion, bell pepper, corn (if using), and chopped cilantro or parsley. Stir well to distribute everything evenly throughout the chicken ranch mixture. This adds crunch, freshness, and extra nutrients.
- Prepare the cheese blend: In a small bowl, combine the mozzarella, cheddar, and Parmesan cheese. Toss them together so you get a good mix of flavors in every bite.
- Assemble the quesadillas: Lay the tortillas flat on a work surface. Sprinkle about one-quarter of the cheese mixture over half of each tortilla, leaving a small border at the edge. Spoon the chicken ranch filling evenly over the cheese layer on each tortilla. Top the chicken filling with the remaining cheese mixture, dividing it between the two tortillas. Fold each tortilla in half to create a half-moon shape, gently pressing down so the filling is evenly distributed.
- Heat the pan: Place a large nonstick skillet over medium heat. Add 1 tsp olive oil or a light coating of cooking spray, swirling to coat the bottom of the pan.
- Cook the quesadillas (first side): Place one folded quesadilla into the hot skillet. Cook for 2–3 minutes, pressing gently with a spatula, until the bottom is golden brown and crisp and the cheese begins to melt. Adjust the heat as needed so it browns without burning.
- Flip and cook (second side): Carefully flip the quesadilla using a wide spatula. Cook another 2–3 minutes until the second side is golden and the cheese inside is fully melted. Remove to a cutting board and let it rest for 1 minute. Repeat with the second quesadilla, adding another small drizzle of oil or cooking spray to the pan if needed.
- Slice and plate: Use a sharp knife or pizza cutter to cut each quesadilla into 3–4 wedges. Arrange on a plate or platter, overlapping the wedges for an appealing presentation.
- Garnish and serve: Serve hot with a side of extra ranch or a Greek-yogurt-based ranch dip. Add salsa or pico de gallo, lime wedges, and extra cilantro if desired. For extra heat, top with sliced jalapeños or serve with hot sauce.
Notes
- You can use leftover rotisserie chicken or freshly cooked chicken breast for this recipe.
- Adjust seasoning and spices according to your taste preferences.
- The optional vegetables and herbs add freshness and crunch but can be omitted if unavailable.
- Use whole wheat or high-protein tortillas to increase fiber and protein content.
- For a lighter version, use cooking spray instead of oil.
- Serve with extra ranch, salsa, or lime wedges to add more flavor.
- Grated Parmesan cheese is optional but boosts flavor and protein.
- Be careful when flipping the quesadilla to prevent it from breaking.
