A warm, melty quesadilla is comfort food at its best — and this High Protein Chicken Ranch Quesadilla packs big flavor and serious protein into a quick meal. Crisp, golden tortillas give way to creamy ranch, tender shredded chicken, gooey cheese, and bright spinach. It smells buttery and savory as it cooks, with a pleasing crunch outside and a soft, cheesy center. If you like light, protein-forward chicken bites, try Parmesan Cloud Chicken Bombs for another fun option.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 820 kcal
- Protein: 40 g
- Carbohydrates: 29 g
- Fat: 61 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 1,190 mg
Why Make This High Protein Chicken Ranch Quesadilla
This quesadilla is fast, filling, and full of familiar flavors. The ranch dressing adds creamy tang, the cheese melts into strings of gooey goodness, and the chicken brings a solid protein boost to keep you satisfied. It’s perfect for busy weeknights, quick lunches, or a protein-rich snack after a workout. The textures — crisp tortilla, melted cheese, and tender chicken — make every bite comforting and tasty.
How to Make High Protein Chicken Ranch Quesadilla
This recipe uses simple steps and common ingredients. You’ll assemble the quesadilla, crisp it in a skillet until golden, then slice into wedges. The whole process is quick and forgiving, so it’s great for cooks of any skill level.
Ingredients:
- 2 whole wheat tortillas
- 1 cup cooked chicken, shredded
- 1/2 cup ranch dressing
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup spinach or other greens
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
Step 1: Preparation
Heat the olive oil in a skillet over medium heat. Have your shredded chicken, cheese, spinach, and ranch dressing ready. Lightly season the chicken with a pinch of salt and pepper if it’s plain.
Step 2: Mixing
Spread about half of the ranch dressing evenly on one side of each tortilla. On one tortilla, layer the shredded chicken, then sprinkle the shredded cheese, and top with the spinach. The ranch on the tortilla helps everything stick and adds moisture and flavor.
Step 3: Cooking
Place the second tortilla on top, ranch side down. Put the stacked quesadilla in the hot skillet. Cook for about 3–4 minutes until the bottom tortilla is golden brown and crisp. Carefully flip the quesadilla and cook another 3–4 minutes until the second side is golden and the cheese is melted.
Step 4: Finishing
Remove the quesadilla from the skillet and let it rest for 1 minute. Cut into wedges and serve warm. A quick rest helps the filling set slightly for cleaner slices.
How to Serve High Protein Chicken Ranch Quesadilla
Serve wedges hot with a crisp side salad, fresh salsa, or sliced avocado. For a fiesta-style plate, add pico de gallo, lime wedges, and a dollop of Greek yogurt or extra ranch for dipping. The quesadilla pairs well with a light, citrusy drink or iced tea. For meal prep, slice and pack with a small container of extra ranch.
How to Store High Protein Chicken Ranch Quesadilla
- Refrigerator: Store cooled quesadilla wedges in an airtight container for up to 3 days.
- Freezer: Wrap individual wedges in foil or plastic wrap and place in a freezer bag for up to 1 month.
- Reheating: Reheat in a skillet over low-medium heat for a few minutes per side to keep the tortilla crisp. In the oven, reheat at 350°F (175°C) for 8–10 minutes. Avoid microwaving if you want to keep the exterior crisp; if using a microwave, heat briefly then finish in a hot skillet.
Expert Tips for Perfect High Protein Chicken Ranch Quesadilla
- Use fully cooked, seasoned chicken for best flavor. Leftover rotisserie chicken works great.
- Don’t overload the quesadilla — too much filling makes flipping messy and prevents even melting.
- Low and steady heat helps melt cheese without burning the tortilla. Medium heat is usually best.
- Press gently with a spatula while cooking to help the layers stick and the cheese melt evenly.
- Swap whole wheat tortillas for low-carb or gluten-free options if needed; adjust cook time for thickness.
- If you like crispier edges, brush a little butter on the tortilla before cooking for a golden finish.
Delicious Variations
- Buffalo Ranch: Toss chicken in buffalo sauce before assembling and serve with blue cheese or yogurt dip.
- Veggie-Packed: Add bell peppers, onions, and black beans for extra fiber and color.
- BBQ Twist: Mix chicken with BBQ sauce, use pepper jack cheese, and add red onion slices.
- Low-Fat: Use reduced-fat cheese and a light ranch or Greek yogurt mixed with herbs to cut calories.
- Mediterranean: Replace ranch with tzatziki, use spinach, olives, and feta for a tangy spin.
Frequently Asked Questions
-
Q: Can I use raw chicken in this recipe?
A: No. Cook the chicken fully before shredding and adding to the quesadilla. Using raw chicken will not cook through during the short skillet time. -
Q: How can I make this lower in calories?
A: Use light or Greek yogurt-based ranch, reduced-fat cheese, and smaller tortillas. You can also use skinless chicken breast and less oil. -
Q: Will the quesadilla get soggy if I add ranch?
A: A moderate amount of ranch (spread thin) won’t make it soggy. Make sure not to overfill and cook on medium heat so moisture has time to evaporate. -
Q: Can I prepare these ahead of time?
A: Yes. Assemble the quesadilla and refrigerate for a few hours before cooking. For longer storage, cook, cool, and freeze wedges; reheat later. -
Q: How do I keep the tortilla from burning before the cheese melts?
A: Cook at a medium-low heat and cover the skillet briefly to trap heat and help the cheese melt while preventing the tortilla from burning. -
Q: Are there good substitutions for ranch?
A: Yes — try hummus, pesto, salsa, or mashed avocado for different flavors and lighter options. -
Q: Can I add beans or other proteins?
A: Definitely. Black beans, corn, or cooked bacon pieces work well. Just watch filling volume so it cooks evenly.
Conclusion
This High Protein Chicken Ranch Quesadilla is a simple, satisfying meal that melts together creamy ranch, tender chicken, and gooey cheese inside a crisp whole wheat shell. It’s quick to make, full of texture, and loaded with protein — perfect for busy nights or a hearty lunch. For another ranch-and-chicken twist with a different preparation, check out 5-Ingredient Bacon Ranch Ground Chicken Quesadillas for more inspiration. Give this recipe a try and enjoy a warm, cheesy bite that hits all the right notes.
Print
High Protein Chicken Ranch Quesadilla
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Diet: High Protein
Description
A warm, melty quesadilla packed with flavor and protein, featuring shredded chicken, ranch dressing, cheese, and spinach.
Ingredients
- 2 whole wheat tortillas
- 1 cup cooked chicken, shredded
- 1/2 cup ranch dressing
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup spinach or other greens
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Prepare the shredded chicken, cheese, spinach, and ranch dressing. Season the chicken with salt and pepper if plain.
- Spread half of the ranch dressing evenly on one side of each tortilla. On one tortilla, layer shredded chicken, sprinkle cheese, and top with spinach.
- Place the second tortilla on top, ranch side down. Cook in the skillet for 3-4 minutes until golden brown and crisp. Flip and cook another 3-4 minutes until the second side is golden and cheese is melted.
- Remove from the skillet and let rest for 1 minute. Cut into wedges and serve warm.
Notes
Serve with a crisp side salad or fresh salsa. Pair with a light drink for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 5g
- Sodium: 1190mg
- Fat: 61g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 70mg
