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
Scale
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.
