Description
A crispy, golden quesadilla filled with creamy ranch-seasoned chicken and melted mozzarella, packed with protein and ready in just 20 minutes. Perfect for a quick lunch or satisfying dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken (about 300 grams)
- 4 large flour tortillas (8-inch)
- 1 cup shredded mozzarella cheese (about 120 grams)
- 1/2 cup plain Greek yogurt (about 120 grams)
- 1 tablespoon ranch seasoning mix (about 10 grams)
- 1 tablespoon olive oil (about 15 milliliters)
Instructions
- Preheat a large skillet over medium heat for about 2 minutes.
- In a mixing bowl, combine the shredded chicken, Greek yogurt, and ranch seasoning mix until evenly coated.
- Add 1/2 tablespoon of olive oil to the skillet and spread evenly.
- Lay one tortilla flat, spread a portion of the chicken mixture over half, sprinkle with mozzarella cheese, and fold into a half moon shape.
- Place in the skillet and cook for 2 to 3 minutes per side until golden brown and the cheese is melted. Repeat with remaining tortillas and oil.
- Remove from heat and let rest for 1 minute before slicing into wedges.
- Serve warm and enjoy.
Notes
- Cook over medium heat to prevent burning before the cheese melts.
- Do not overfill to make flipping easier.
- Reheat leftovers in a skillet to keep them crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg