High Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
Introduction
This High Protein Chicken Ranch Quesadilla combines tender shredded chicken with creamy ranch and melted cheese for a delicious, low-carb meal. It’s crispy on the outside and packed with flavor—perfect for a quick lunch or dinner.
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. Stir in the diced bell peppers and chopped green onions. Season with salt and pepper if desired.
- Step 2: Heat a skillet over medium heat and add the olive oil. Place one tortilla in the skillet.
- Step 3: 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 cover the filling.
- Step 4: Cook the quesadilla for 3-4 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until the cheese is melted and the tortilla is crisp.
- 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 cheddar and mozzarella for a perfect balance of sharpness and meltiness.
- For extra heat, add a pinch of chili flakes or diced jalapeños to the chicken mixture.
- Swap low-carb tortillas for whole wheat or flour tortillas if carb content is not a concern.
- Serve with a side of salsa or guacamole for added flavor.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness or microwave for 30-60 seconds until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great as it’s already cooked and shredded, saving you time.
How can I make this quesadilla dairy-free?
Replace the shredded cheese with a dairy-free cheese alternative and use a ranch dressing made without dairy or a homemade dairy-free ranch.
PrintHigh Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
This High Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb dish perfect for a quick and satisfying meal. Featuring shredded cooked chicken breast mixed with flavorful ranch dressing, diced bell peppers, and green onions, all layered with melted cheese inside low-carb tortillas. Pan-fried until golden and crispy, this quesadilla offers a deliciously cheesy, protein-packed option ideal for lunch, dinner, or a hearty snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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
Quesadilla
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the filling: In a mixing bowl, combine the shredded cooked chicken breast with ranch dressing. Add the diced bell peppers and chopped green onions, mixing everything until evenly coated and well combined.
- Heat the skillet: Place a skillet over medium heat and add 1 tablespoon of olive oil, heating it until shimmering but not smoking to prevent sticking and ensure crispiness.
- Assemble the quesadilla: Place one low-carb tortilla flat into the heated skillet. On one half of the tortilla, layer the chicken filling followed by an even sprinkling of shredded cheese. Fold the other half of the tortilla over the filling to form a half-moon shape.
- Cook until golden and crispy: Allow the quesadilla to cook for 3-4 minutes on one side, checking to ensure it turns a golden brown color. Carefully flip it over to cook the other side for another 3-4 minutes, until the tortilla is crispy and the cheese inside has melted completely.
- Serve: Remove the quesadilla from the skillet and let it sit for a minute to firm up slightly. Slice into wedges and serve warm for the best taste and texture.
Notes
- Use cooked chicken breast; rotisserie chicken works well for convenience.
- Adjust the amount of ranch dressing according to taste for creaminess.
- Low-carb tortillas significantly reduce carbohydrates while maintaining a great texture.
- Feel free to add additional veggies like spinach or mushrooms for extra nutrition.
- To make it spicier, add a pinch of chili flakes or a dash of hot sauce to the chicken mixture.
- Store leftovers in the refrigerator in an airtight container and reheat in a skillet for best crispiness.
Keywords: high protein chicken quesadilla, low carb quesadilla, creamy ranch chicken, crispy quesadilla, healthy chicken recipe
