Description
A quick and satisfying quesadilla filled with savory shredded chicken, tangy ranch, and warm, melty cheese, perfect for a fast lunch or post-workout dinner.
Ingredients
Scale
- 2 whole wheat tortillas
- 1 cup cooked chicken, shredded
- 1/2 cup ranch dressing
- 1 cup shredded low-fat cheese (like mozzarella or cheddar)
- 1/2 cup bell peppers, sliced
- 1/2 cup onions, sliced
- Olive oil or cooking spray for frying
Instructions
- Heat a non-stick skillet over medium heat and lightly grease it with olive oil or cooking spray.
- Place one tortilla in the skillet. Spread half of the ranch dressing over the tortilla. Layer the shredded chicken, then sprinkle the shredded cheese over the chicken. Scatter the bell peppers and onions on top. Drizzle with the remaining ranch dressing.
- Top with the second tortilla and press gently. Cook for 3–4 minutes or until the bottom tortilla is golden and you see cheese starting to melt. Carefully flip and cook the other side for another 3–4 minutes until crispy and melted.
- Remove from the skillet and let it rest for 1 minute. Slice into wedges and serve warm.
Notes
Serve wedges hot with a side salad, salsa, or Greek yogurt for extra protein. Ideal for meal prep; refrigerate leftovers for up to 3 days or freeze assembled for later cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 6g
- Sodium: 1050mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 70mg