Description
A savory, protein-packed quesadilla filled with shredded chicken, tangy ranch mix, and melty cheese, all pressed between whole-grain tortillas.
Ingredients
- 2 cups cooked, shredded chicken breast (about 1 large chicken breast per cup)
- 1/2 cup low-fat Greek yogurt
- 2 tablespoons ranch seasoning
- 1 cup low-fat cottage cheese
- 1 1/2 cups shredded sharp cheddar or a Mexican cheese blend
- 4 large whole-wheat tortillas
- 1/2 cup finely chopped bell pepper (any color)
- 1/4 cup chopped green onions
- 1 tablespoon olive oil or cooking spray
- Optional: 1/2 cup black beans, drained and rinsed
- Salt and pepper to taste
Instructions
- Prepare the chicken filling: In a large bowl, combine shredded chicken, Greek yogurt, ranch seasoning, cottage cheese, bell pepper, green onions, and black beans (if using). Mix until well combined. Taste and season with a pinch of salt and pepper.
- Assemble the quesadillas: Lay a tortilla flat. Sprinkle 1/3 cup shredded cheese over half the tortilla, add about 1/2 cup of the chicken mixture, then top with another 1/3 cup of cheese. Fold the tortilla over to make a half-moon. Repeat with remaining tortillas.
- Cook on the stovetop: Heat a skillet over medium heat and add a little olive oil or spray. Cook each quesadilla 3–4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted. Reduce heat if the tortilla browns too fast.
- Rest and slice: Let each quesadilla rest for 2 minutes before slicing into wedges so the filling sets and won’t spill out.
Notes
For a crispier finish, consider air-frying the quesadillas.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican