Description
A crispy, cheesy quesadilla packed with tender chicken, creamy ranch flavor, and plenty of protein. Perfect for a quick lunch, dinner, or post-workout meal.
Ingredients
2 large whole wheat tortillas (10-inch)
1 ½ cups cooked chicken breast, shredded or diced (225 g)
½ cup plain Greek yogurt (120 g)
1 tablespoon ranch seasoning mix (8 g)
1 cup shredded mozzarella cheese (110 g)
½ cup shredded cheddar cheese (55 g)
¼ cup diced red bell pepper (40 g)
¼ cup diced green onion (30 g)
1 tablespoon olive oil (15 ml)
½ teaspoon garlic powder (2 g)
½ teaspoon black pepper (2 g)
¼ teaspoon salt (1 g)
Instructions
In a bowl, combine the shredded chicken, Greek yogurt, ranch seasoning, garlic powder, black pepper, and salt. Mix until evenly coated.
Stir in the diced bell pepper and green onion.
Lay one tortilla flat and spread half of the chicken mixture over it.
Sprinkle mozzarella and cheddar cheese evenly over the filling.
Place the second tortilla on top to form a quesadilla.
Heat olive oil in a skillet over medium heat.
Cook the quesadilla for 3–4 minutes until the bottom is golden brown.
Flip carefully and cook another 3–4 minutes until the cheese melts and the tortilla is crispy.
Remove from the pan, rest briefly, then slice into wedges and serve.
Notes
Use leftover grilled or baked chicken to save time.
Whole wheat tortillas add extra fiber and nutrition.
Cook on medium heat to prevent burning the tortilla before the cheese melts.
You can add spinach, mushrooms, or corn for extra vegetables.
Reheat leftovers in a skillet or air fryer to keep the tortilla crispy.