Get ready for a flavor-packed meal with these High Protein Chicken Ranch Quesadillas! Whip them up in under 45 minutes for a quick and satisfying dinner that the whole family will love. Perfect for busy weeknights or game day gatherings, these quesadillas are loaded with delicious chicken and cheesy goodness—easy to customize too! 🥙✨

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High Protein Chicken Ranch Quesadilla

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A crispy, cheesy high protein chicken ranch quesadilla made in one pan with bold ranch flavor, juicy chicken, and melted cheddar. Ready in under 30 minutes and perfect for meal prep.

• Author: Chef Lora

Ingredients

Scale 1x2x3x

• 1 cup cooked chicken diced; rotisserie or grilled works great
• 0.5 cup ranch dressing full-fat buttermilk ranch preferred
• 1 cup shredded cheddar cheese freshly shredded for best melt
• 4 large flour tortillas 10-inch tortillas recommended
• 0.25 cup green onions sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. In a medium mixing bowl, combine the diced chicken, ranch dressing, garlic powder, onion powder, and sliced green onions. Stir until the chicken is evenly coated and the mixture looks creamy and well-seasoned.
2. Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil. Let the oil warm for about 1 minute until it shimmers slightly.
3. Lay one flour tortilla flat in the pan. Sprinkle 1/4 cup of shredded cheddar evenly over one half of the tortilla, then spoon a generous portion of the chicken mixture on top of the cheese. Do not overfill or the filling will spill when folding.
4. Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently with a spatula. Cook for 3 to 4 minutes until the bottom is deep golden brown and the cheese starts to melt.
5. Carefully flip the quesadilla using a wide spatula and cook the other side for another 3 to 4 minutes until equally golden and crispy. If cheese is not fully melted, reduce heat slightly and cover the pan for 1 minute.
6. Transfer to a cutting board, let it rest for 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and filling. Serve immediately with extra ranch dressing on the side.

Notes

The chicken filling can be made up to 3 days ahead and stored in the fridge. Reheat quesadillas in a dry skillet over medium heat for best crispiness. For a gluten-free version, use certified gluten-free corn tortillas. Add sliced jalapenos or diced bell peppers to the filling for extra flavor.