Description
Easy chicken ranch quesadillas filled with shredded chicken, melted cheese, and creamy ranch dressing. This quick high-protein dinner is perfect for busy weeknights and family meals.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup ranch dressing
- 4 medium flour tortillas
- 1 tablespoon olive oil
- 1/4 cup diced green onions
- 1/4 cup diced bell pepper
- 1/4 teaspoon black pepper
Instructions
- Combine cooked chicken, shredded cheese, ranch dressing, green onions, bell pepper, and black pepper in a mixing bowl and mix well.
- Heat olive oil in a non-stick skillet over medium heat.
- Place one tortilla in the pan and spread one quarter of the chicken mixture over half of the tortilla.
- Fold the tortilla over the filling to form a half circle.
- Cook for 3 to 4 minutes until the bottom becomes golden brown.
- Flip the quesadilla carefully with a spatula.
- Cook another 2 to 3 minutes until the second side becomes golden and the cheese melts.
- Remove from the pan and rest for 2 minutes before slicing into wedges.
- Repeat with remaining tortillas and filling.
- Serve hot with extra ranch dressing for dipping.
Notes
- Quesadillas can stay at room temperature for up to 2 hours before refrigeration.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Separate layers with parchment paper to prevent sticking.
- Freeze wrapped quesadillas for up to 3 months.
- Reheat in a skillet over medium heat about 5 minutes per side to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg