High Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
Introduction
This High Protein Chicken Ranch Quesadilla is a deliciously crispy and creamy low-carb meal perfect for a quick lunch or dinner. Packed with shredded chicken, flavorful ranch dressing, and melty cheese, it’s both satisfying and simple to make.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup ranch dressing
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup diced bell peppers
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Step 1: In a mixing bowl, combine the shredded chicken with ranch dressing. Add diced bell peppers and chopped green onions, then season with salt and pepper to taste. Mix well until everything is evenly coated.
- Step 2: Heat a skillet over medium heat and add the olive oil. Place one tortilla in the skillet to warm.
- Step 3: On half of the tortilla, evenly layer the chicken mixture and shredded cheese. Fold the other half of the tortilla over to cover the filling.
- Step 4: Cook the quesadilla for 3 to 4 minutes until the bottom turns golden brown and crispy. Carefully flip it and cook for another 3 to 4 minutes until the cheese melts through and the tortilla is crisp on both sides.
- Step 5: Remove the quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve warm.
Tips & Variations
- Use a mix of cheeses like cheddar and Monterey Jack for extra flavor.
- Add a pinch of chili flakes or hot sauce to the chicken filling for a spicy kick.
- Swap bell peppers for other veggies such as mushrooms or spinach according to your preference.
- Make it vegetarian by replacing chicken with sautéed beans or tofu and keeping ranch dressing optional.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the exterior crispy, or use a microwave if short on time—though it might soften the tortilla slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tortillas instead of low-carb ones?
Yes, regular tortillas work well. Keep in mind they may increase the carbohydrate content and change the texture slightly, but the cooking method remains the same.
Is this recipe freezer-friendly?
You can freeze cooked quesadillas wrapped tightly in foil or plastic wrap for up to a month. Reheat them in an oven or skillet to restore crispiness rather than microwaving.
PrintHigh Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
This High Protein Chicken Ranch Quesadilla is a deliciously creamy and crispy low-carb meal perfect for a quick lunch or dinner. Packed with shredded chicken, ranch dressing, bell peppers, green onions, and melty cheese, it’s a flavorful and satisfying dish that combines the tang of ranch with the richness of cheese inside a crispy tortilla.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 quesadillas (serves 4) 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Filling
- 2 cups cooked chicken breast, shredded
- 1/2 cup ranch dressing
- 1/2 cup diced bell peppers
- 1/2 cup chopped green onions
- Salt and pepper to taste
Assembly
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
Instructions
- Prepare the filling: In a mixing bowl, combine shredded chicken with ranch dressing. Add diced bell peppers and chopped green onions. Season with salt and pepper to taste and mix well until all ingredients are evenly blended.
- Heat the skillet: Place a skillet over medium heat and add the olive oil, allowing it to warm and coat the surface.
- Assemble the quesadilla: Place one low-carb tortilla in the hot skillet. On half of the tortilla, spread a layer of the chicken mixture followed by a generous sprinkle of shredded cheese. Fold the tortilla over to encase the filling.
- Cook the quesadilla: Allow the quesadilla to cook for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip it over and cook the other side for another 3 to 4 minutes, ensuring the cheese melts thoroughly and the exterior is crisp.
- Serve: Remove the quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve warm, perfect for dipping or enjoying on its own.
Notes
- You can substitute ranch dressing with a low-fat or dairy-free alternative to reduce calories or accommodate dietary restrictions.
- Feel free to add other vegetables like diced tomatoes or jalapeños for extra flavor and spice.
- If you prefer a different cheese, Monterey Jack or pepper jack also work well.
- For a dairy-free version, use vegan cheese and ranch dressing alternatives.
- Use a non-stick skillet to prevent sticking and reduce the amount of oil needed.
- This recipe can be doubled easily for meal prep or feeding a crowd.
Keywords: chicken ranch quesadilla, high protein quesadilla, low carb quesadilla, creamy chicken quesadilla, healthy lunch recipes, quick dinner ideas
