High Protein Chicken Ranch Quesadilla

I love making this high protein chicken ranch quesadilla when I need a satisfying meal that comes together quickly. It’s loaded with tender chicken, creamy ranch, and melted cheese, delivering over 30 grams of protein per serving. Whether you’re meal prepping for the week or need a quick lunch, this recipe always hits the spot.

I first started making chicken ranch quesadillas when I was looking for ways to use up leftover rotisserie chicken, and it quickly became a weekly staple in my kitchen. The combination of ranch dressing with black beans and corn creates this amazing flavor that’s comforting yet nutritious. This high protein chicken ranch quesadilla is perfect for busy weeknights because it takes about 15 minutes from start to finish, and you can easily customize it with whatever vegetables you have on hand. My family requests this recipe constantly, and I love that it keeps everyone full for hours.

What You’ll Need for This Protein-Packed Quesadilla

I always use large burrito-size tortillas for this recipe because they hold the filling better and create that perfect crispy exterior. Here’s everything you need to make your high protein chicken ranch quesadilla:

• 1 large flour tortilla (burrito-size, 10-12 inches)
• 1 cup cooked chicken, shredded (rotisserie chicken is my go-to)
• 1/4 cup ranch dressing (homemade or store-bought)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds extra flavor)
• 1/4 cup black beans, rinsed and drained
• 1/4 cup corn (frozen or canned, drained)
• 1/4 cup diced bell peppers (any color you prefer)
• 1 tablespoon olive oil or butter for cooking
• Optional toppings: salsa, sour cream, guacamole, jalapeños

Pro tip: I prefer using rotisserie chicken because it’s already seasoned and saves so much time. If you’re using leftover grilled chicken, just make sure it’s moist enough. You can also substitute Greek yogurt for half the ranch dressing to boost the protein even more while cutting calories.

Simple Steps to Make Your Chicken Ranch Quesadilla

I recommend having all your ingredients prepped before you start cooking so the process goes smoothly and your quesadilla cooks evenly. You’ll want a 10 to 12 inch skillet for best results.

Step 1: In a medium bowl, combine the shredded chicken, ranch dressing, black beans, corn, and diced bell peppers. Mix everything together until the chicken is well coated with ranch and all ingredients are evenly distributed. The mixture should look creamy and hold together nicely.

Step 2: Place the tortilla on a clean, flat surface like a cutting board. Sprinkle half of the shredded cheddar cheese on one half of the tortilla, leaving about half an inch from the edge. This cheese layer acts as a glue to hold everything together.

Step 3: Spread the chicken ranch mixture evenly over the cheese layer, making sure not to overfill. Use about 3/4 to 1 cup of filling maximum. Top with the remaining shredded cheese to seal everything in.

Step 4: Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently to compact the filling slightly. Don’t worry if a little filling peeks out at the edges.

Step 5: Heat the olive oil or butter in a large skillet over medium heat. Wait until the pan is hot (about 2 minutes). You’ll know it’s ready when a drop of water sizzles on contact. This ensures your high protein chicken ranch quesadilla gets that golden, crispy texture.

Step 6: Carefully place the folded quesadilla in the hot skillet. Cook for 3 to 4 minutes without moving it. The bottom should turn golden brown and crispy. Use a wide spatula to flip it over carefully, then cook for another 3 to 4 minutes until the second side is golden and the cheese inside is fully melted.

Step 7: Remove the quesadilla from the skillet and let it rest on a cutting board for about 1 minute. This resting time lets the cheese set slightly so it doesn’t ooze out when you cut it.

Step 8: Using a sharp knife or pizza cutter, cut the quesadilla into 3 to 4 wedges. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Perfect Pairings for Your Quesadilla

This chicken ranch quesadilla pairs beautifully with both fresh and warm sides that complement its creamy, savory flavors.

Simple Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the richness of the quesadilla and adds fresh crunch.

Mexican Street Corn: The sweet, smoky flavors of elote with lime and cotija cheese echo the Southwestern ingredients in your high protein chicken ranch quesadilla.

Black Bean and Corn Salad: This cold salad with lime dressing adds extra fiber and protein while keeping the meal light and refreshing.

Tortilla Soup: A warm bowl of tortilla soup makes this combination perfect for cooler days and creates a complete, satisfying meal.

Roasted Vegetables: Seasoned zucchini, bell peppers, or broccoli roasted until caramelized provide healthy nutrients and contrast the quesadilla’s richness.

More Satisfying High Protein Recipes to Try

This high protein chicken ranch quesadilla is perfect for quick lunches, but there are so many other delicious ways to enjoy protein-packed meals throughout the week. For another easy chicken option, try the flavorful BBQ Grilled Chicken Wraps that come together just as fast, or the creamy Creamy Jalapeño Chicken Skillet for a one-pan dinner solution.

When you want variety beyond chicken, the hearty Easy High Protein Creamy Beef Pasta delivers similar protein levels with rich, satisfying flavors. These recipes all share the same quick-prep philosophy and high protein content that makes meal planning effortless while keeping you energized throughout the day.

How to Store and Reheat Your Quesadilla

Store your cooked chicken ranch quesadilla in an airtight container in the refrigerator for up to 3 days. I recommend placing parchment paper between stacked quesadilla wedges to prevent them from sticking together.

For reheating, I prefer using a skillet over medium heat for 2 to 3 minutes per side. This method brings back that crispy texture much better than the microwave. You can also reheat in the oven at 350°F for 8 to 10 minutes, placing the wedges directly on the oven rack for maximum crispiness.

Pro tip: If you want to meal prep these, I suggest storing the filling separately from the tortillas and assembling fresh quesadillas when you’re ready to eat. The filling keeps well for up to 4 days, and this prevents soggy tortillas.

Your Questions About Chicken Ranch Quesadillas Answered

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