Need a fast, protein-packed meal that doesn’t skimp on flavor? This high-protein chicken ranch quesadilla is the perfect choice. Made with juicy shredded chicken, crispy bacon, creamy ranch and cream cheese, and a blend of melty cheeses, this quesadilla is pan-to-table in just 20 minutes.
Ideal for quick lunches, busy weeknight dinners, or even post-workout fuel, it’s satisfying, balanced, and bursting with flavor. You’ll get over 30 grams of protein in each serving without relying on powders or processed options. Just real ingredients, real flavor, and real results.
Table of Contents
Why You’ll Love This Recipe
You’ll appreciate this recipe for how fast and easy it is to make, without sacrificing quality or taste. It uses everyday ingredients you probably already have, and the prep takes no more than 10 minutes.
Every bite offers a delicious balance of textures: a golden crispy exterior, a creamy ranch-chicken center, and that rich, gooey melted cheese finish. The bacon adds a savory crunch, and the fresh herbs brighten it up at the end. It’s versatile, hearty, and a total crowd-pleaser.
Ingredients You’ll Need
Flour tortillas (4 large): These hold everything together and become beautifully crisp in the skillet. Choose burrito-size tortillas for a full meal, or swap in whole wheat or low-carb versions for a healthier twist.
Shredded chicken breast (2 cups): Lean and full of natural protein, this is the heart of the recipe. Use rotisserie chicken for convenience or cook your own ahead of time.
Crispy bacon (6 strips): Cooked until golden and crumbled, bacon brings savory depth and texture. Try turkey bacon for a lower-fat version.
Ranch dressing (1/3 cup): Creamy, tangy, and flavorful, ranch complements the chicken perfectly. Opt for a Greek yogurt-based version to boost the protein content.
Monterey Jack cheese (1 cup, shredded): Smooth-melting and mild, it creates that ideal gooey texture inside.
Sharp cheddar cheese (1/2 cup, shredded): Adds a bold cheesy flavor that balances the creaminess of the ranch.
Cream cheese (4 oz, softened): Combined with ranch, it creates a rich, velvety filling that brings everything together.
Green onions (2 stalks, chopped): Offer a mild onion flavor and a little freshness in every bite.
Chopped chives (2 tablespoons): A garnish that gives a pop of color and subtle herbal lift.
Garlic powder (1/2 teaspoon): Adds warmth and an extra savory layer to the chicken.
Onion powder (1/2 teaspoon): Builds up flavor without overpowering.
Paprika (1/4 teaspoon): For a bit of smoky color and mild spice.
Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Balances and enhances all the other ingredients.
Melted butter (3 tablespoons): Brushed on the tortillas for an extra crispy, golden finish.
How to Make High-Protein Chicken Ranch Quesadilla
Start by crisping the bacon and setting it aside to cool. While it rests, season your shredded chicken with spices for added flavor. Mix your cream cheese and ranch into a smooth base, then stir in the seasoned chicken, crumbled bacon, and green onions.
In a separate bowl, combine the shredded cheeses. Now, assemble each quesadilla by spreading the chicken mixture over one half of each tortilla, adding cheese, folding, and brushing the outsides with melted butter. Cook them in a skillet until golden brown and crispy, then let them sit for a few minutes before slicing and serving.
Step-by-Step Instructions
Step 1: Crisp the bacon
Cook the bacon in a skillet or oven until crispy. Drain on a paper towel and crumble once cooled.
Step 2: Season the chicken
Place the shredded chicken in a mixing bowl. Add garlic powder, onion powder, paprika, salt, and pepper. Stir well to coat.
Step 3: Make the creamy base
Blend the softened cream cheese with ranch dressing in a bowl until smooth and creamy.
Step 4: Mix the filling
Add the seasoned chicken, crumbled bacon, and chopped green onions to the ranch mixture. Stir until fully combined.
Step 5: Prepare the cheese blend
In another bowl, mix together the shredded Monterey Jack and cheddar cheeses.
Step 6: Build the quesadillas
Lay each tortilla flat and spread the chicken mixture over half. Top generously with the cheese mixture and fold the tortillas in half.
Step 7: Cook the quesadillas
Brush the outside of each folded tortilla with melted butter. Place them in a skillet over medium heat and cook 3 to 4 minutes per side until golden and crisp.
Step 8: Rest and serve
Let the cooked quesadillas rest for about 2 minutes before slicing into wedges. Garnish with chives and serve warm.
Helpful Tips
Let your cream cheese sit at room temperature so it blends easily into the ranch.
Avoid overfilling the quesadillas to keep them from falling apart when flipping or cutting.
If you want a crispier exterior, use a cast iron skillet or griddle over medium heat.
Make the chicken filling ahead of time and store it in the fridge to save even more time later.
Details
Flavor: Creamy, savory, rich with a hint of smokiness
Texture: Crispy outside, gooey and soft inside
Occasion: Ideal for lunch, dinner, or meal prep
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 20 minutes
Yield: 4 quesadillas
Notes
Make it lighter by swapping in low-fat cheeses and turkey bacon, or use a high-protein ranch made with Greek yogurt. Want a spicy version? Add diced jalapeños or crushed red pepper flakes.
If you’re vegetarian, skip the bacon and replace the chicken with seasoned tofu or your favorite meatless alternative. You can also toss in sautéed peppers, mushrooms, or spinach to add more vegetables.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 465 kcal |
| Carbohydrates | 26 g |
| Protein | 32 g |
| Fat | 27 g |
| Saturated Fat | 14 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 95 mg |
| Sodium | 890 mg |
| Potassium | 320 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 720 IU |
| Vitamin C | 6 mg |
| Calcium | 325 mg |
| Iron | 2.1 mg |
Frequently Asked Questions
How do you make a chicken quesadilla high in protein?
Use chicken breast as the main filling, pair it with protein-rich cheeses, and avoid starchy fillers. A ranch or Greek yogurt base can also help boost protein content.
Can ranch dressing be made high in protein?
Absolutely. Choose a Greek yogurt-based ranch or make your own using Greek yogurt, herbs, and spices for a creamy, tangy dressing with extra protein.
What cheese works best for a high-protein quesadilla?
Cheddar, Monterey Jack, and mozzarella are all great choices. They melt well and contribute to the protein content of the dish.
Are high-protein chicken quesadillas good for meal prep?
Yes. You can prepare the filling in advance and refrigerate it for a few days. Assemble and cook the quesadillas fresh, or make them in batches and reheat in a skillet when ready.
Storage Instructions
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to keep the exterior crisp.
To freeze, wrap cooked quesadillas tightly in plastic wrap or foil and store in a freezer-safe container. Reheat from frozen in a skillet or oven until hot throughout.
Print
High-Protein Chicken Ranch Quesadilla | Easy, Cheesy Power Meal
- Total Time: 20 minutes
- Yield: 4 quesadillas 1x
Description
This high-protein chicken ranch quesadilla is made with shredded chicken, crispy bacon, a creamy ranch-cheese filling, and melty cheese inside a crispy tortilla. Ready in 20 minutes with over 30g of protein per serving.
Ingredients
4 large flour tortillas
2 cups shredded cooked chicken breast
6 strips bacon, cooked and crumbled
1/3 cup ranch dressing
1 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
4 oz cream cheese, softened
2 green onions, chopped
2 tablespoons chopped fresh chives (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
3 tbsp melted butter
Instructions
1. Cook the bacon and set aside on a paper towel. Crumble once cool.
2. Season the chicken with garlic powder, onion powder, paprika, salt, and pepper.
3. Mix cream cheese and ranch dressing until smooth.
4. Add chicken, bacon, and green onions to the ranch mix. Stir to combine.
5. In a separate bowl, combine shredded cheeses.
6. Spread the chicken mixture over half of each tortilla, top with cheese, and fold.
7. Brush the outside with melted butter.
8. Cook each side in a skillet over medium heat until golden and crispy.
9. Rest for 2 minutes before slicing and garnishing with chives.
Notes
Swap in turkey bacon and low-fat cheese to lighten the recipe.
Use Greek yogurt ranch for a protein boost.
Add jalapeños or bell peppers for flavor and variety.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: 465
- Sugar: 3g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Conclusion
This high-protein chicken ranch quesadilla is your answer to quick, flavorful meals that don’t compromise on nutrition. With bold, creamy flavors, a crispy finish, and over 30 grams of protein per serving, it’s a satisfying choice any day of the week. Whether you’re fueling up post-workout or just want something delicious fast, this is a recipe you’ll make again and again.