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Delicious high protein chicken ranch quesadilla served on a plate

High Protein Chicken Ranch Quesadilla

A quick and satisfying meal that combines creamy ranch, melted cheeses, and protein-rich chicken, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 quesadillas
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast — cooked and shredded Rotisserie chicken is a time-saving alternative.
  • 1/2 cup ranch dressing Choose a sugar-free, low-carb version for a healthy twist.
  • 1/2 cup shredded cheddar cheese Sharp cheddar gives rich flavor; feel free to swap with your favorite cheese.
  • 1/2 cup shredded mozzarella cheese Use low-moisture to achieve that melty perfection.
  • 1/4 cup diced red onion Adds a mild sweetness; can be substituted with green onions if desired.
  • 1/4 cup diced bell peppers Any color; feel free to mix it up with other veggies like spinach.
  • 4 low-carb tortillas Mission Carb Balance Corn tortillas can be a gluten-free option.
  • 2 tablespoons butter or olive oil For frying, adds a golden crust; use cooking spray for a lighter version.

Method
 

Preparation
  1. In a medium bowl, combine the shredded chicken, ranch dressing, cheddar cheese, mozzarella cheese, red onion, and bell peppers. Mix thoroughly until everything is evenly coated, and the mixture looks creamy.
  2. Heat a large skillet over medium heat (around 350-375°F) and add 1 tablespoon of butter. Let it melt completely and coat the pan to create a golden crust.
Cooking
  1. Place one tortilla in the hot skillet. Spread half of the chicken mixture evenly over one half of the tortilla, leaving about 1/2 inch from the edges to prevent spillage.
  2. Fold the empty half of the tortilla over the filling and press down gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown and crispy.
  3. Carefully flip the quesadilla using a wide spatula and cook another 2-3 minutes on the other side. The quesadilla is ready when the cheese is fully melted and bubbling, and both sides are golden brown.
  4. Remove from skillet and repeat with remaining tortillas and filling, adding more butter as needed. This recipe makes 4 quesadillas total (2 per person). Cut each quesadilla into three wedges and serve immediately with your favorite toppings.

Notes

Allow the quesadilla to rest for a minute before cutting into wedges for less cheese pull. Experiment with your favorite spices in the chicken mixture for a flavor boost.