Quick High-Protein Chicken Ranch Quesadilla

Imagine the aromatic fusion of roasted chicken, rich ranch dressing, and gooey cheese, all wrapped in a tender tortilla. This Quick High-Protein Chicken Ranch Quesadilla is a flavor bomb that’s not only a feast for the taste buds but also a treat for the senses. With each bite, the satisfying crunch of the tortilla gives way to a velvety softness that’s bursting with savory goodness.

But what makes this recipe truly special is its simplicity and nutritional balance. This dish is perfect for those looking for a healthy meal that’s both easy to make and packed with protein. For a more detailed breakdown of how to make this recipe, check out our in-depth Quick High-Protein Chicken Ranch Quesadilla guide.

Why This Recipe Works

• By cooking the chicken in a skillet, we achieve a nice caramelization that enhances its flavor profile.
• The use of pre-made ranch dressing makes this recipe a time-saver, perfect for a weeknight dinner.
• The combination of cheddar and pepper jack cheese provides a rich, creamy texture and a spicy kick.

Key Ingredients

When selecting chicken breast for this recipe, opt for boneless, skinless breasts that are about 6 oz each. You can also use leftover cooked chicken if you have some on hand. For more ingredient suggestions and recipe ideas, visit our recipes page.

Another important component of this dish is the ranch dressing. While store-bought ranch is convenient, feel free to make your own by combining buttermilk or sour cream with dried herbs and spices.

Recipe Courtesy of Our Kitchen

Quick High-Protein Chicken Ranch Quesadilla

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 lb boneless, skinless chicken breasts, cut into small pieces

1/2 cup ranch dressing

1 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

4 large tortillas

1/4 cup chopped cilantro (optional)

Salt and pepper to taste

Cooking spray or oil

Directions

1

Preheat a large skillet over medium-high heat and spray with cooking spray. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

2

In the same skillet, add the ranch dressing and stir to combine with the remaining juices in the pan. Bring the mixture to a simmer and cook for about 2 minutes, until slightly thickened.

3

In a large bowl, combine the cooked chicken, shredded cheddar cheese, shredded pepper jack cheese, and chopped cilantro (if using).

4

To assemble the quesadillas, place a large tortilla in the skillet and sprinkle a quarter of the chicken mixture onto half of the tortilla. Fold the tortilla in half and cook for about 3-4 minutes, until the tortilla is crispy and the cheese is melted. Repeat with the remaining ingredients.

5

Cut the quesadillas into wedges and serve hot. Enjoy!

Storage & Reheating

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply microwave or cook in a skillet until crispy and hot. For an extra crispy exterior, try reheating in a toaster oven at 375°F (190°C) for about 5 minutes.