Description
A delicious and protein-packed Chicken Ranch Quesadilla featuring shredded chicken, melty cheese, and zesty ranch dressing, all grilled to golden perfection in a skillet. Perfect for a quick lunch or dinner packed with flavor and satisfying texture.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup ranch dressing
- 4 medium flour tortillas
- 1 tablespoon olive oil
- 1/4 cup diced green onions
- 1/4 cup diced bell pepper
- 1/4 teaspoon black pepper
Instructions
- Prepare the filling: In a mixing bowl, combine shredded cooked chicken breast, shredded cheese, ranch dressing, diced green onions, diced bell pepper, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Heat the pan: Place a non-stick skillet over medium heat and add the olive oil. Swirl the oil to evenly coat the bottom of the pan, ensuring the quesadilla won’t stick.
- Assemble the quesadilla: Lay one flour tortilla flat in the hot pan. Spoon about one-quarter of the chicken mixture onto one half of the tortilla, spreading it out evenly. Fold the other half of the tortilla over the filling to form a half-moon shape.
- Cook the first side: Let the quesadilla cook for 3-4 minutes, until the underside turns golden brown and crispy. Keep an eye to prevent burning.
- Flip carefully: Using a spatula, carefully flip the quesadilla to the other side. Cook for an additional 2-3 minutes until this side is also golden brown and the cheese inside has melted.
- Rest and slice: Remove the cooked quesadilla from the pan and place it on a cutting board. Let it rest for about 2 minutes to allow the filling to set, then slice into wedges.
- Repeat and serve: Repeat steps 3 to 6 with the remaining tortillas and filling. Serve the quesadillas hot with extra ranch dressing on the side for dipping. Enjoy your flavorful, high-protein meal!
Notes
- For extra spice, add a pinch of chili powder or cayenne pepper to the filling mix.
- Use whole wheat or low-carb tortillas to make this dish healthier.
- If you prefer, substitute ranch dressing with a Greek yogurt-based dressing for a lighter option.
- Leftover quesadillas can be wrapped and refrigerated for up to 2 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Chicken quesadilla, ranch dressing, high-protein, quick dinner, skillet quesadilla, shredded chicken, melted cheese, easy recipe
