Name: High-Protein Chicken Ranch Quesadilla Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 1/2 cup shredded cooked chicken (preferably rotisserie); 1 tablespoon plain Greek yogurt; 1 Laughing Cow cheese wedge (light or original); 1/4 cup shredded mozzarella cheese; 1/2 teaspoon ranch seasoning; 1 low-carb tortilla (such as Mission Carb Balance; whole wheat or flour tortilla optional); 1/2 tablespoon butter (or light spray of avocado/olive oil for dairy-free option)

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Introduction

Looking for a quick, flavorful meal packed with protein? This High-Protein Chicken Ranch Quesadilla is your answer. With creamy, cheesy filling and a crispy golden tortilla, it’s perfect for lunch, dinner, or a satisfying snack.

A stack of three golden-brown quesadilla triangles sits on a white plate, each layer showing a toasted flour tortilla folded with a creamy white cheese mixed with shredded chicken and small green herb flecks visible throughout. The top tortilla is browned with spots of deeper toast, offering a crisp texture, while melted orange cheddar cheese oozes slightly from the sides, blending with the white filling and chicken strands. The quesadillas are arranged so that each triangle is slightly overlapping, showing the thick, gooey fillings inside. The plate rests on a white marbled surface, and the image is close-up, highlighting the textures and colors of the melted cheese and herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Low-Carb Tortilla (such as Mission Carb Balance)
1/2 cup Shredded Cooked Chicken (rotisserie or leftover baked/grilled chicken)
1 tablespoon Plain Greek Yogurt
1 Laughing Cow Cheese Wedge (Light or Original)
1/4 cup Shredded Mozzarella Cheese
1/2 teaspoon Ranch Seasoning
1/2 tablespoon Butter

Instructions

Step 1: In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until the mixture is creamy and well blended. If the cheese wedge is cold, microwave the bowl for 10 seconds to soften it for easier mixing.
Step 2: Lay the tortilla flat on a cutting board. Spoon the chicken mixture onto one half of the tortilla, spreading it evenly and leaving a small border around the edge. Fold the empty half of the tortilla over the filling to form a half-moon shape, pressing lightly to seal the edges.
Step 3: Heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan. Place the assembled quesadilla in the pan once the butter is sizzling gently.
Step 4: Cook for 2-3 minutes on the first side until the bottom is golden brown and crispy. Use a wide spatula to carefully flip the quesadilla and cook the second side for another 2-3 minutes until equally golden and crisp.
Step 5: Transfer the cooked quesadilla to a cutting board and let it rest for one minute. This rest allows the cheese filling to set slightly, preventing it from oozing out when sliced.
Step 6: Slice into triangles and serve with your choice of dipping sauce or side salad as desired.

Tips & Variations

For extra melty cheese, shred your own mozzarella instead of using pre-shredded to avoid anti-caking agents.
Substitute light sour cream if you don’t have Greek yogurt on hand.
Make your own ranch seasoning by mixing dried dill, parsley, garlic powder, onion powder, and a pinch of salt if you don’t have store-bought.
Try adding diced bell peppers, corn, or pickled jalapeños for a flavor boost.
For a spicy twist, swap ranch seasoning with buffalo sauce and use pepper jack instead of mozzarella.
Add sautéed spinach or mushrooms for extra greens without sacrificing flavor.
To make it dairy-free, replace butter with avocado or olive oil spray for cooking.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Assemble and cook quesadillas fresh for best texture and flavor. Reheat cooked quesadillas in a skillet over medium heat to restore crispiness rather than using a microwave, which can make them soggy.

How to Serve

A stack of four quesadilla slices is shown on a white plate, each slice with a golden brown, slightly crispy tortilla on top and bottom. Between the tortillas, there are two visible layers: a creamy white cheese mixed with small green herbs and shredded chicken, and a layer of melted orange cheese peeking out, oozing slightly at the edges. The quesadillas are cut into triangular shapes and arranged in a neat pile with some fresh chopped green herbs sprinkled on top, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

My quesadilla is burning on the outside before the cheese melts inside. What am I doing wrong?

This usually means your heat is too high. Lower your stove to medium heat and be patient. Cooking gently allows the cheese to melt thoroughly while the tortilla crisps perfectly without burning.

Can I make a big batch of the filling ahead of time?

Absolutely! The filling stores well in the fridge for up to 3 days in a sealed container. Stir it before assembling the quesadilla to ensure even distribution of ingredients.

My quesadilla falls apart when I flip it! Help!

To prevent this, avoid overfilling and spread the mixture in an even layer. Use a wide spatula to fully support the quesadilla when flipping, and flip quickly with confidence to keep it intact.

Can I make this in an air fryer?

Yes, you can air fry assembled quesadillas. Lightly spray the outside with oil and air fry at 370°F (190°C) for 5-6 minutes, flipping halfway through, until golden and crisp.