High-Protein Chicken Ranch Quesadilla (Printable Version)
Tender chicken and bell peppers layered with cheese and ranch in a crispy tortilla, perfect for a filling meal.
# Ingredients Required:
→ Poultry
01 -
680 grams boneless, skinless chicken breasts
→ Vegetables
02 -
2 cloves fresh garlic, minced
03 -
120 grams bell peppers, sliced
→ Dairy
04 -
240 grams shredded cheese (120 g cheddar, 120 g mozzarella)
→ Condiments
05 -
120 milliliters ranch dressing
→ Bakery
06 -
4 large flour tortillas
→ Oils
07 -
10 milliliters olive oil
# Guide to Cooking:
01 -
Dice chicken breasts into bite-sized pieces and season with salt and pepper.
02 -
Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant, approximately 30 seconds.
03 -
Add diced chicken to the skillet and cook until browned and fully cooked, about 6 to 8 minutes.
04 -
Incorporate sliced bell peppers into the skillet during the last few minutes of cooking until slightly softened.
05 -
On one half of each tortilla, layer the chicken mixture, shredded cheese, and drizzle ranch dressing; then fold the tortilla over.
06 -
Cook each assembled quesadilla in a clean skillet over medium heat until golden brown on both sides, about 3 to 4 minutes per side. Slice and serve hot with extra ranch dressing.
# Extra Suggestions:
01 -
Use medium heat to ensure chicken cooks through without burning the tortilla.