High-Protein Chicken Ranch Quesadilla
A comforting and satisfying quesadilla packed with shredded chicken, zesty ranch flavor, and gooey cheese, perfect for quick dinners and family gatherings.
Ingredients
Main Ingredients
- 2 cups Cooked chicken breast, shredded Use rotisserie chicken for a quick fix.
- 2 tablespoons Ranch seasoning A blend of herbs that adds a zesty kick.
- 4 pieces Whole wheat tortillas For a healthier base with fiber; corn tortillas can work for gluten-free options.
- 1 cup Shredded cheese A mix of cheddar and mozzarella for cheesy goodness; vegan cheese can be an alternative.
Vegetable Ingredients
- 1 cup Bell peppers, diced Adds crunch and nutrition.
- 1 cup Onions, diced Adds flavor.
- 1 cup Spinach (optional) Feel free to add for extra nutrition.
- 1 cup Mushrooms (optional) Feel free to add for flavor.
Cooking Essentials
- 2 tablespoons Olive oil For that perfect crispiness.
Instructions
Preparation
- Gather and prep your cooked chicken, veggies, cheese, and seasonings.
Cooking Veggies
- In a skillet over medium heat, add a splash of olive oil. Add the onions and bell peppers. Sauté for about 3-4 minutes until they are soft and fragrant.
Mix Filling
- Stir in the shredded chicken and ranch seasoning. Cook for another 2-3 minutes until everything is heated and well combined.
Assemble Quesadilla
- Lay a tortilla flat on the skillet and sprinkle half with shredded cheese. Spoon the chicken and veggie mixture on top and sprinkle with more cheese. Fold the tortilla over.
Cook Quesadilla
- Cook for about 2-3 minutes on each side until the cheese melts and the tortilla turns golden brown.
Serve
- Remove from the pan, cut into wedges, and serve hot. Enjoy!
Notes
If you love meal prep, these quesadillas can be stored in an airtight container in the fridge for up to 3 days, or wrapped in foil and frozen for up to 2 months. Reheat easily in the oven or a skillet until warmed through.