Description
How to make crispy high protein chicken ranch quesadillas with tender seasoned chicken and melty cheese that satisfy your comfort food cravings.
Ingredients
Scale
Base Ingredients
- 4 large flour tortillas, burrito size
- 2 cups cooked chicken breast, diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup cream cheese, softened
Ranch Flavor Builders
- 3 tablespoons ranch dressing
- 2 tablespoons Greek yogurt, plain
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried dill
Fresh Add-ins
- 1/4 cup red bell pepper, finely diced
- 2 green onions, sliced thin
- 2 tablespoons fresh cilantro, chopped
For Cooking
- 2 tablespoons olive oil or butter
- Cooking spray for pan
Instructions
- Prep Filling: Mix diced chicken, ranch dressing, Greek yogurt, cream cheese, garlic powder, onion powder, and dill in a bowl until well combined and creamy.
- Add Veggies: Fold in diced bell pepper, green onions, and cilantro. Mix gently to distribute evenly without mashing the vegetables or breaking up chicken pieces.
- Assemble Quesadillas: Spread filling on half of each tortilla, leaving a border. Top with cheeses, then fold tortilla over. Press gently to seal edges.
- Heat Pan: Heat a large skillet over medium heat. Brush with oil or melt butter. The pan is ready when a water droplet sizzles immediately.
- Cook First Side: Place quesadilla in pan and cook 3-4 minutes until golden brown and crispy. Press down gently with spatula for even browning and cheese melting.
- Flip Carefully: Flip quesadilla using a large spatula, supporting with your hand. Cook another 2-3 minutes until second side is golden and cheese is fully melted.
- Rest and Serve: Transfer to cutting board and let rest 2 minutes before slicing. Cut into wedges with sharp knife or pizza cutter for clean cuts.
Notes
- Don’t overstuff quesadillas or they’ll burst open during cooking and create a mess.
- Cream cheese must be softened for easy mixing with other ingredients.
- Medium heat prevents burning while ensuring cheese melts completely through.
- Let quesadillas rest 2 minutes before cutting to prevent cheese from oozing out.
- Rotisserie chicken works perfectly and saves prep time significantly.
- Fresh herbs can be substituted – try parsley instead of cilantro if preferred.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 32g
- Protein: 38g