High Protein Chicken Ranch Quesadilla (Printable Version)
Hearty quesadilla with seasoned grilled chicken, creamy ranch, melted cheddar and mozzarella, and fresh vegetables.
# Ingredient List:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 teaspoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - Salt and pepper to taste
→ Quesadilla Base
07 - 3 large whole wheat tortillas (10-inch)
08 - 1 cup reduced-fat shredded cheddar cheese
09 - 1/2 cup part-skim shredded mozzarella cheese
→ Ranch Mixture
10 - 1/3 cup plain nonfat Greek yogurt
11 - 2 tablespoons light ranch dressing
12 - 1 tablespoon chopped fresh chives
→ Vegetables
13 - 1/2 cup diced red bell pepper
14 - 1/2 cup baby spinach, chopped
15 - 1/4 cup finely diced red onion
# Step-by-Step Instructions:
01 - In a mixing bowl, combine cooked chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
02 - In a separate bowl, whisk together Greek yogurt, light ranch dressing, and chopped fresh chives until smooth and well combined.
03 - Lay out tortillas on a clean surface. Spread a generous spoonful of ranch mixture over one half of each tortilla. Distribute seasoned chicken, red bell pepper, spinach, red onion, cheddar cheese, and mozzarella cheese evenly among the three tortillas.
04 - Fold each tortilla in half over the filling, pressing gently to seal the edges.
05 - Heat a large nonstick skillet or griddle over medium heat. Lightly coat with cooking spray. Cook each quesadilla for 2-3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
06 - Transfer quesadillas to a cutting board and let rest for 1-2 minutes. Slice into wedges and serve warm.
# Tips from hearthlykitchen:
01 -
- The Greek yogurt ranch cuts through the rich cheese while adding probiotics and protein, making each bite feel indulgent but actually pretty smart.
- These come together in under 30 minutes, which means you can have a restaurant quality dinner without leaving your house or ordering takeout.
02 -
- Dont overcrowd your skillet, cook one or two quesadillas at a time so they get properly crispy instead of steaming.
- The resting period seems pointless but actually prevents the cheese from immediately oozing out when you cut them.
03 -
- Medium-low heat is better than medium-high, lower and slower gives you that perfectly crispy exterior without burning the tortilla before the cheese melts.
- Press down gently with your spatula while cooking to ensure good contact between the tortilla and the pan for even browning.