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