High-Protein Chicken Ranch Quesadilla

Ingredients

• 1.5 cups cooked, shredded chicken breast (about 8 oz)
• 1/2 cup plain Greek yogurt (2% or full-fat recommended)
• 1 tablespoon ranch seasoning
• 1/2 cup shredded low-moisture mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro or chives
• 1 tablespoon light butter or avocado oil
• Salt and black pepper, to taste

Instructions

1. 1

   In a small bowl, combine the plain Greek yogurt and the ranch seasoning packet. Stir until completely smooth. Season with salt and pepper to taste. Set aside half of this mixture to use as a dipping sauce.

2. 2

   In a medium bowl, combine the shredded chicken, the remaining half of the Greek yogurt ranch mixture, the finely chopped red onion, and the fresh cilantro or chives. Mix gently until the chicken is evenly coated.

3. 3

   Lay a large flour tortilla flat. Sprinkle half of the combined mozzarella and cheddar cheese over one half of the tortilla. Spoon the chicken mixture evenly over the cheese, then top with the remaining cheese. Fold the empty half of the tortilla over the filling.

4. 4

   Place a large non-stick skillet over medium heat and add the butter or oil. Once hot, carefully place the assembled quesadilla in the pan. Cook for 2-4 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.

5. 5

   Slide the quesadilla onto a cutting board and let it rest for one minute. Slice into wedges with a sharp knife or pizza cutter and serve immediately with the reserved ranch dip.