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High Protein Chicken Ranch Quesadilla

High protein chicken ranch quesadilla cut into wedges on white plate with sour cream and salsa
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Quick and easy high protein chicken ranch quesadilla loaded with flavor. Perfect for meal prep or busy weeknight dinners with 30g+ protein per serving.

Ingredients

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  • 1 large flour tortilla (burrito-size, 10–12 inches)
  • 1 cup cooked chicken, shredded
  • 1/4 cup ranch dressing
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup black beans, rinsed and drained
  • 1/4 cup corn
  • 1/4 cup diced bell peppers
  • 1 tablespoon olive oil or butter
  • Optional toppings: salsa, sour cream, guacamole, jalapeños

Instructions

  1. In a medium bowl, combine shredded chicken, ranch dressing, black beans, corn, and diced bell peppers. Mix until well combined and chicken is coated with ranch.
  2. Place tortilla on a flat surface. Sprinkle half of the shredded cheese on one half of the tortilla, leaving a small border around the edge.
  3. Spread the chicken mixture evenly over the cheese layer, using 3/4 to 1 cup of filling. Top with remaining shredded cheese.
  4. Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently to compact slightly.
  5. Heat olive oil or butter in a 10 to 12 inch skillet over medium heat for about 2 minutes until hot. Test with a drop of water that should sizzle.
  6. Carefully place the quesadilla in the hot skillet and cook for 3 to 4 minutes without moving until golden brown and crispy on the bottom.
  7. Use a wide spatula to carefully flip the quesadilla. Cook for another 3 to 4 minutes until the second side is golden and cheese is fully melted.
  8. Remove from skillet and let rest for 1 minute on a cutting board. Cut into 3 to 4 wedges and serve with your favorite toppings.

Notes

  • Rotisserie chicken works best for this recipe and saves time. Make sure chicken is moist before mixing with ranch.
  • Don’t overfill the quesadilla or filling will spill out during cooking. Use 3/4 to 1 cup of filling maximum.
  • For extra protein, substitute Greek yogurt for half the ranch dressing or add more chicken.
  • Cook on medium heat only. High heat will burn the tortilla before the cheese melts.
  • Use a 10 to 12 inch skillet for best results.

Nutrition

Find it online: https://www.benefitiany.com/high-protein-chicken-ranch-quesadilla/