High-Protein Chicken Ranch Quesadilla
I still remember the first crisp October evening I made this High-Protein Chicken Ranch Quesadilla — the windows fogged, a kettle whistling, and the smell of melting cheese and warm spices filling the kitchen. It quickly became a reader favorite for its cozy, satisfying flavor and smart nutrition: a fall-perfect comfort meal that feels indulgent but fuels your day.
Why readers love this High-Protein Chicken Ranch Quesadilla
This recipe hits that comforting seasonal vibe while delivering a protein boost for busy mornings, post-ride refuels, or a relaxed weekend bake-night. Home bakers who adore seasonal treats will appreciate how simple it is to assemble, how nicely it browns in the oven or skillet, and how well it pairs with roasted autumn sides. If you’re following a high-protein meal plan, you may find it complements other dishes in your rotation like this 7-day high-protein low-carb plan.
Ingredients
- 2 large whole-wheat or gluten-free tortillas (8–10 inch)
- 2 cups cooked, shredded chicken breast
- 1 cup low-fat shredded cheddar or a Mexican blend
- 1/2 cup Greek-style yogurt mixed with 2 tbsp ranch seasoning (acts as the ranch spread)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or thawed)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 1 tbsp olive oil or cooking spray
- Salt and pepper, to taste
- Optional: sliced jalapeños, avocado, or a squeeze of lime
If you love baking proteins alongside vegetables, try pairing these flavors with baked chicken recipes like this baked chicken with cabbage slaw for an easy meal prep idea.
Step-by-step instructions
- Prep the filling
- In a large bowl, combine shredded chicken, black beans, corn, red onion, cilantro, and a pinch of salt and pepper.
- Stir in half the cheese and fold in the ranch yogurt until everything is lightly coated.
- Assemble quesadillas
- Lay one tortilla on a clean surface. Spread half the remaining cheese across the center, then top with the chicken mixture, leaving a 1-inch border.
- Sprinkle the rest of the cheese, then fold or place the second tortilla on top to form a sandwich.
- Cook for golden crispness
- Heat a nonstick skillet over medium heat and add a little olive oil, or coat a baking sheet if using the oven.
- For skillet: Cook 3–4 minutes per side, pressing lightly, until golden brown and cheese is melted.
- For oven: Brush both sides with oil, bake at 400°F (200°C) for 10–12 minutes, flipping once.
- Finish and serve
- Let rest 1–2 minutes, then slice into wedges. Serve with sliced avocado, lime wedges, or a side salad. If you’re planning a hearty meal prep, this goes great with roasted potatoes or drumsticks like these BBQ chicken drumsticks with roasted potatoes.
Tips for success
- Use warm, cooked chicken: It mixes better and warms evenly in the tortilla.
- Don’t overfill: Too much filling can make folding messy and prevent browning.
- Even heat for crispness: Medium heat lets the cheese melt before the tortilla burns.
- Press gently while cooking: A spatula press ensures a tight seal and even browning.
- Make it ahead: Assemble quesadillas and freeze individually; cook directly from frozen for 6–8 minutes per side.
For a Parmesan-crusted twist on baked chicken flavors, consider pairing ideas from this baked Parmesan-crusted chicken recipe.
Possible variations
- Gluten-free: Use certified gluten-free tortillas and double-check ranch seasoning for gluten.
- Lower-carb: Replace tortillas with large lettuce leaves or low-carb wraps.
- Vegetarian: Swap chicken for seasoned tofu crumbles or roasted chickpeas.
- Streusel topping (seasonal, playful twist): For a creative sweet-savory bake, mix 2 tbsp oats, 1 tbsp melted butter, 1 tsp brown sugar, and a pinch of smoked paprika, then sprinkle lightly on top of quesadillas before a quick oven finish to add a fall-inspired crunchy crumb.
- Meal-prep version: Turn this into a bowl by serving over roasted sweet potatoes and greens — similar flavors appear in this chicken and sweet potato meal prep.
Storage recommendations
- Refrigerator: Store cooled quesadilla wedges in an airtight container for up to 3 days.
- Freezer: Flash-freeze wedges on a tray, then transfer to a sealed bag for up to 2 months. Reheat in a toaster oven or skillet for best crispness.
- Reheating tips: Warm in a 375°F oven for 8–10 minutes or crisp in a hot skillet; avoid the microwave if you want a crunchy finish.
Conclusion
This High-Protein Chicken Ranch Quesadilla is a cozy, protein-packed favorite that feels like fall in every bite — cheesy, herby, and perfectly crisp. For more ranch-inspired comfort recipes, try this flavorful Bacon Ranch Ground Chicken Quesadillas – Kinda Healthy Recipes, and if you like a classic twist, see the Chicken Bacon Ranch Quesadilla for additional inspiration.
FAQs
- How many grams of protein are in a High-Protein Chicken Ranch Quesadilla?
- Protein content varies by portion size and ingredients, but a typical serving with 2/3 cup chicken and cheese can deliver roughly 30–40 grams of protein.
- Can I make this quesadilla dairy-free?
- Yes: swap the cheese for a dairy-free melting cheese and use a dairy-free yogurt mixed with ranch seasoning.
- What’s the best way to keep quesadillas crispy after reheating?
- Reheat in a skillet over medium heat or in a toaster oven to restore crispness. Microwaving will make them soft.
- Can I prepare the filling ahead of time?
- Absolutely. Make the filling up to 3 days in advance and assemble or freeze the quesadillas when you’re ready to cook.
High-Protein Chicken Ranch Quesadilla
Ingredients
Main Ingredients
- 2 large whole-wheat or gluten-free tortillas (8–10 inch) Use according to dietary preference.
- 2 cups cooked, shredded chicken breast Warm, cooked chicken recommended.
- 1 cup low-fat shredded cheddar or a Mexican blend Substitute for dairy-free cheese if necessary.
- 1/2 cup Greek-style yogurt mixed with 2 tbsp ranch seasoning Acts as the ranch spread.
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or thawed)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 1 tbsp olive oil or cooking spray For cooking.
- Salt and pepper, to taste
- Optional: sliced jalapeños, avocado, or a squeeze of lime For serving.
Instructions
Preparation
- In a large bowl, combine shredded chicken, black beans, corn, red onion, cilantro, and a pinch of salt and pepper.
- Stir in half the cheese and fold in the ranch yogurt until everything is lightly coated.
Assembly
- Lay one tortilla on a clean surface. Spread half the remaining cheese across the center, then top with the chicken mixture, leaving a 1-inch border.
- Sprinkle the rest of the cheese, then fold or place the second tortilla on top to form a sandwich.
Cooking
- Heat a nonstick skillet over medium heat and add a little olive oil, or coat a baking sheet if using the oven.
- For skillet: Cook 3–4 minutes per side, pressing lightly, until golden brown and cheese is melted.
- For oven: Brush both sides with oil, bake at 400°F (200°C) for 10–12 minutes, flipping once.
Serving
- Let rest 1–2 minutes, then slice into wedges. Serve with sliced avocado, lime wedges, or a side salad.