The Perfect Protein Chicken Ranch Quesadilla

Ingredients

• 1 cup shredded cooked chicken (rotisserie chicken works well)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 3 tablespoons ranch dressing, plus more for dipping
• 1 tablespoon unsalted butter
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• Salt and black pepper to taste

Instructions

1. 1

   In a medium bowl, combine the shredded chicken with 1.5 tablespoons of ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until the chicken is evenly coated.

2. 2

   Lay the large flour tortilla flat on a work surface. Sprinkle half of the combined Monterey Jack and cheddar cheeses over the entire surface of the tortilla.

3. 3

   Arrange the ranch-coated chicken mixture evenly over one half of the tortilla. Top the chicken with the remaining cheese.

4. 4

   Melt the butter in a large non-stick skillet over medium heat. Once the butter is foaming, carefully place the tortilla in the skillet and fold the empty half over the filled half to create the quesadilla.

5. 5

   Cook for 2-4 minutes per side, pressing down gently with a spatula, until the tortilla is deep golden-brown and crispy, and the cheese is fully melted and gooey.

6. 6

   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 extra ranch dressing for dipping.