High Protein Chicken Ranch Quesadilla (Print version)
Flavorful quesadilla with seasoned chicken, creamy ranch, and plenty of melted cheese on whole wheat tortillas.
# What you'll need:
→ 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 chopped baby spinach
15 - 1/4 cup finely diced red onion
# How to make it:
01 - In a bowl, toss the cooked chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
02 - In a separate bowl, combine Greek yogurt, ranch dressing, and chives to make the ranch mixture.
03 - Lay out the tortillas. On one half of each tortilla, spread a generous spoonful of the ranch mixture. Top with seasoned chicken, red bell pepper, spinach, red onion, cheddar, and mozzarella cheese, dividing ingredients evenly among the three tortillas.
04 - Fold each tortilla in half to cover the filling completely.
05 - Heat a large nonstick skillet or griddle over medium heat. Lightly spray with cooking spray. Cook each quesadilla for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Let rest 1–2 minutes, then slice into wedges and serve warm.
# Expert suggestions:
01 -
- The Greek yogurt ranch hack keeps things creamy without the heavy calories of traditional versions
- These reheat surprisingly well for lunch the next day, if they last that long
02 -
- Medium heat is your friend here, too high and youll burn the tortilla before the cheese melts
- Letting them rest for even a minute prevents that tragic cheese spill when you cut into them
03 -
- Use a cast iron skillet if you have one for the crispest exterior
- Weigh down the quesadilla with a second pan while cooking for maximum cheese-to-tortilla contact