Description
This ranch chicken quesadilla is a deliciously creamy, protein-packed dish perfect for any meal. It’s easy to make and full of flavor!
Ingredients
Scale
- 2 large flour tortillas
- 1 ½ cups cooked chicken breast, shredded
- ½ cup plain Greek yogurt
- 2 tablespoons ranch seasoning mix
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon olive oil or cooking spray
Instructions
- Prepare the ranch chicken filling: In a mixing bowl, combine shredded chicken breast, Greek yogurt, ranch seasoning, garlic powder, and onion powder. Stir until the chicken is evenly coated. The yogurt adds creaminess while boosting protein, creating a rich filling without feeling heavy.
- Assemble the quesadilla: Place one tortilla flat on a clean surface. Sprinkle half of the cheddar and mozzarella evenly over one side. Spread the ranch chicken mixture on top of the cheese, then finish with the remaining shredded cheese. Fold the tortilla in half.
- Heat a skillet over medium heat and add olive oil or lightly coat with cooking spray. Once hot, carefully place the folded quesadilla into the pan.
- Cook until golden and crisp for 3–4 minutes on each side, pressing gently with a spatula. The tortilla should turn golden brown and slightly crispy, while the inside becomes perfectly melted and creamy.
- Rest for 1–2 minutes before slicing into wedges. This helps the cheese settle and keeps everything from spilling out.
Notes
- This quesadilla can be customized with different vegetables or sauces for added flavor.
- Leftover quesadillas can be stored in the refrigerator and reheated for a quick snack or meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 610
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg