High Protein Chicken Ranch Quesadilla
Get ready for a weeknight win! This High Protein Chicken Ranch Quesadilla features a golden, crispy tortilla filled with smoky bacon, seasoned chicken, and tons of melty cheddar, all bound together in a creamy, no-mess filling.
Equipment
- Large Skillet or Griddle
- Spatula
- Cutting board
Ingredients
- 1 lb Ground Chicken (97/3)
- 6 slices Bacon, cut into strips
- 2 Tbsp Ranch Seasoning
- 8 oz Cheddar, shredded
- 8 Tortillas (6-inch, such as Mission Carb Balance)
Instructions
Cook the Bacon and Chicken
- Set a large skillet over medium-high heat and add the bacon strips. Cook until the fat has rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate, leaving the drippings in the pan.
- Add the ground chicken to the skillet. Cook in the bacon drippings, breaking the meat into small crumbles, until it is fully cooked and no pink remains.
Build the Ranch Chicken Filling
- Sprinkle the ranch seasoning over the cooked chicken. Return the crispy bacon to the skillet and stir everything together until the seasoning is evenly distributed.
- Transfer the chicken mixture to a bowl. For an optional creamier filling, you can stir in plain Greek yogurt and a light cream cheese wedge while the chicken is still warm until it melts into a smooth binder.
Assemble the Quesadillas
- Place the skillet over medium-low heat and lightly coat with cooking spray if needed. Lay one tortilla in the pan to warm slightly.
- On one half of the tortilla, scatter about 2 tablespoons of shredded cheddar. Spoon a thin, even layer of the chicken mixture over the cheese, then top with another 2 tablespoons of cheese.
Toast, Flip, and Serve
- Fold the empty half of the tortilla over the filling and press gently with a spatula.
- Cook for 1-2 minutes per side, until the tortilla is golden brown and crisp and the cheese is fully melted. Adjust the heat as needed to prevent burning.
- Remove the quesadilla from the pan and let it rest on a cutting board for a minute before slicing. Repeat the process with the remaining tortillas and filling.
Notes
Heat Control: Cook on medium-low to medium heat. This ensures the tortilla gets crispy and golden without burning before the cheese has fully melted.
Cheese Tip: For the best, smoothest melt, shred your cheese from a block rather than using pre-shredded varieties which contain anti-caking agents.
Serving Tip: Let the cooked quesadilla rest for a minute before slicing. This helps the melted cheese set and keeps the delicious filling from spilling out.
Filling Tip: Keep the filling in a thin, even layer. Overstuffing makes the quesadilla difficult to flip and can cause it to fall apart.
Storage and Reheating: Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium-low heat or in an air fryer at 350°F (175°C) for 3-4 minutes to restore crispiness. Avoid the microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 598kcalCarbohydrates: 28gProtein: 63gFat: 31gSaturated Fat: 10gCholesterol: 165mgSodium: 1450mgPotassium: 550mgFiber: 22gSugar: 2gVitamin A: 450IUVitamin C: 1mgCalcium: 400mgIron: 3mg
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