Gooey, melty cheese meets cool ranch and spicy jalapenos to create a flavor explosion that's hard to resist. Our High-Protein Spicy Ranch Chicken Quesadilla has all the best elements of a quesadilla while packing in 37 grams of hearty protein!
I have always been team quesadilla vs team tacos. Don't get me wrong, I love tacos, especially our Crispy Baked Tacos and our Breakfast Tacos, but quesadillas will always hold the top spot for me – they're simple, and quick, and you can make them exactly how you like them!
If you try this recipe, don't forget to share it and tag me on Instagram @fithealthymacros so I can share!
3 Reasons Why You'll Love This Recipe
- It's protein-packed. Whether you need a quick lunch or an easy dinner, hitting your protein goal is a cinch when you make our Spicy Ranch Chicken Quesadilla! With 37 grams of protein, this dish is a protein goal cheat code.
- Spicy, but not too spicy. The spiciness of this quesadilla will depend on how many jalapenos you add, but the cool, creaminess of the ranch will help mellow it out and create a wonderful flavor experience.
- Ready in 10 mins or less. This recipe utilizes pre-cooked chicken breast, which means all you need are about 10 minutes to throw this together and you have yourself a satisfying meal that will help you hit your goals.
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“FHM Spicy Ranch Chicken Quesadilla”
High-Protein Spicy Ranch Chicken Quesadilla
Equipment
- 1 small skillet
- 1 Spatula
- Measuring cups and spoons
Ingredients
- 1 Low-carb tortilla I used Mission Carb Balance
- 4 oz. Cooked, shredded chicken breast
- 1 tbsp. Dry ranch seasoning
- 1 tbsp. Shredded cheddar cheese, reduced fat
- 2 tbsp. Chopped jalapenos
- 1 tbsp. Greek yogurt ranch dressing I used Bolthouse Farms
Instructions
For the chicken:
- If you haven't already cooked andshredded the chicken breast, start by doing that. You canuse leftover chicken or cook it fresh. Season it with the dryranch seasoning and mix well to coat the chicken evenly.
For the quesadilla:
- Place a non-stick skillet over mediumheat and let it warm up.
- Lay the low-carb tortilla flat on a clean surface.Sprinkle half of the shredded cheddar cheese evenly overone half of the tortilla.
- Spread the seasoned, shredded chicken evenly over thesame half of the tortilla.
- Sprinkle the chopped jalapenos on top of the chicken.Adjust the amount to your preferred level of spiciness.
- Drizzle the Greek yogurt ranch dressing over the chickenand jalapenos.
- Sprinkle the remaining half of the shredded cheddarcheese over the top of the ingredients.
- Carefully fold the tortilla in half, covering the side with thechicken and toppings.
- Place the folded quesadilla in the preheated skillet andcook for about 2-3 minutes on each side or until the tortillabecomes golden brown and crispy, and the cheese insidehas melted.
- Once both sides are cooked to your liking, remove thequesadilla from the skillet.
- Let it cool for a moment, then cut it into halves or quartersfor easier handling.
- Serve your high-protein spicy ranch chickenquesadilla with extra Greek yogurt ranch dressing for dipping,if desired.