Description
A hearty and satisfying High-Protein Chicken Ranch Quesadilla, perfect for cozy fall evenings.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup reduced-fat cream cheese
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 4 large whole wheat tortillas
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: chopped green onions or cilantro for garnish
Instructions
- Mix the Filling: In a medium bowl, combine the shredded chicken, cream cheese, ranch dressing, mozzarella, and cheddar cheeses. Season with salt and pepper to taste.
- Heat the Pan: Warm a large skillet over medium heat and add olive oil.
- Prepare the Tortilla: Place one tortilla in the skillet. Evenly spread half of the chicken filling onto one half of the tortilla.
- Fold and Cook: Fold the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes or until the bottom is golden brown.
- Flip and Continue Cooking: Carefully flip the quesadilla and cook for an additional 3-4 minutes until the other side is golden and the cheese has melted.
- Repeat: Repeat the process with the second tortilla and remaining filling.
- Slice and Serve: Remove the quesadillas from the skillet and let them cool for a minute. Slice into wedges and serve with extra ranch dressing or salsa for dipping.
Notes
You can prepare the filling in advance and store it in the fridge for up to two days. If you’re making multiple quesadillas, cook them one or two at a time to ensure they get crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican