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High-Protein Chicken Ranch Quesadilla

A warm and comforting chicken quesadilla packed with protein, perfect for busy weeknights and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded or chopped Rotisserie chicken works beautifully.
  • 1 cup low-fat cottage cheese or Greek yogurt For extra protein and creaminess.
  • 1/2 cup ranch dressing Use light ranch for a healthier option.
  • 1 1/2 cups shredded cheddar cheese Mexican blend or pepper jack can be used.
  • 4 large whole-wheat or flour tortillas Use gluten-free if needed.
  • 1/2 cup corn kernels Fresh, frozen, or canned (drained).
  • 1/4 cup thinly sliced green onions or chives
  • 1/2 cup diced red bell pepper Adds a sweet pop of color.
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • to taste Salt and black pepper
  • 1 tablespoon olive oil or butter Use for the skillet; butter gives a rich edge.
Optional garnishes
  • chopped cilantro
  • lime wedges
  • salsa
  • avocado slices

Method
 

Preparation
  1. In a large bowl, mix the shredded chicken, cottage cheese (or Greek yogurt), ranch dressing, corn, green onions, diced red pepper, smoked paprika, garlic powder, salt, and pepper. Stir until evenly coated.
Cooking
  1. Warm a large nonstick skillet over medium heat and add olive oil (or butter) until shimmering.
  2. Lay a tortilla flat, sprinkle cheese on half, spoon chicken mixture over the cheese, then sprinkle more cheese on top. Fold the tortilla in half.
  3. Transfer the folded quesadilla to the skillet. Cook for 2–3 minutes on each side until golden brown and crispy.
  4. Rest the quesadilla for a minute, then slice into wedges and garnish.

Notes

For a lighter version, swap half the cheese with grated zucchini. For festive flavors, stir in cooked crumbled bacon and jalapenos. Store cooled quesadilla wedges in an airtight container for up to 3 days.