High-Protein Chicken Ranch Quesadilla Recipe
Introduction
If you love a cheesy, savory quesadilla but want a healthier twist, this High-Protein Chicken Ranch Quesadilla is your new go-to. Packed with double the protein and half the calories of typical fast-food options, it’s crispy, creamy, and ready in just 10 minutes. Perfect for a quick post-workout meal or a satisfying snack.
Ingredients
- 1 large low-carb/high-fiber tortilla (look for brands like Mission Carb Balance or La Banderita)
- 4-5 oz cooked chicken breast, shredded or diced (rotisserie chicken works well)
- ½ cup shredded cheese (mix low-fat mozzarella and sharp cheddar)
- ¼ cup non-fat Greek yogurt
- 1 tsp ranch seasoning mix (dry powder)
- 1 tsp water or pickle juice
- 1 tbsp bacon bits (optional)
- Green onions for garnish (optional)
Instructions
- Step 1: In a small bowl, mix the Greek yogurt, ranch seasoning, and water or pickle juice until smooth and creamy. This creates a healthier ranch dressing alternative.
- Step 2: Lay the tortilla flat and spread half of the ranch mixture over one half. Add the shredded chicken, bacon bits if using, and the shredded cheese. Fold the empty side over to close, leaving about a ½-inch border to prevent leaking.
- Step 3: Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Place the quesadilla in the pan. Cook for 3–4 minutes, pressing gently with a spatula or a heavy pan to brown evenly and help the cheese melt.
- Step 4: Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 3–4 minutes more.
- Step 5: Remove from heat and let rest for 1 minute to allow the cheese to set. Slice into wedges and serve with the remaining ranch dressing for dipping.
Tips & Variations
- For a keto-friendly version, use a cheese shell instead of a tortilla or substitute with an almond flour-based keto tortilla to reduce net carbs.
- Add fresh spinach or diced bell peppers inside before cooking for extra volume and nutrients without adding many calories.
- Spice it up by mixing a teaspoon of Sriracha or chipotle powder into the ranch dressing for a smoky kick.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to restore crispiness or in the microwave for convenience, though the tortilla may soften. Avoid reheating too long to prevent dryness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, rotisserie or leftover cooked chicken works perfectly and saves time, making this dish quick and convenient.
What if I don’t have ranch seasoning mix?
You can make a simple substitute by mixing dried parsley, garlic powder, onion powder, dill, salt, and pepper to taste for a homemade ranch flavor.
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High-Protein Chicken Ranch Quesadilla Recipe
- Total Time: 13 minutes
- Yield: 1 large quesadilla (serves 1) 1x
- Diet: Low Carb
Description
This High-Protein Chicken Ranch Quesadilla is a deliciously crispy and creamy low-carb meal perfect for muscle building and macro tracking. Featuring a Greek yogurt-based ranch sauce and high-fiber tortillas, it packs double the protein and half the calories of traditional quesadillas, making it a nutritious and satisfying post-workout option.
Ingredients
The Core
- 1 large Low-Carb/High-Fiber Tortilla (e.g., Mission Carb Balance or La Banderita)
- 4–5 oz Cooked Chicken Breast, shredded or diced (rotisserie chicken works well)
- ½ cup Shredded Cheese (mix of Low-Fat Mozzarella and Sharp Cheddar)
The Ranch Hack
- ¼ cup Non-Fat Greek Yogurt
- 1 tsp Ranch Seasoning Mix (dry powder packet, e.g., Hidden Valley)
- 1 tsp Water or Pickle Juice (to thin the yogurt)
The Extras
- 1 tbsp Bacon Bits (optional)
- Green Onions (for garnish and freshness)
Instructions
- The Protein Ranch: In a small bowl, combine the non-fat Greek yogurt, ranch seasoning mix, and water or pickle juice. Stir until smooth and creamy, mimicking the texture and flavor of traditional ranch dressing but thicker.
- The Assembly: Lay the low-carb tortilla flat on a clean surface. Spread half of the prepared protein ranch evenly over one half of the tortilla. Layer the shredded chicken, bacon bits if using, and shredded cheese on top. Fold the empty half of the tortilla over the filled side to create a half-moon shape, ensuring you leave about a ½-inch border to prevent cheese leakage during cooking.
- The Crisping (Low and Slow): Heat a non-stick skillet over medium heat and lightly spray it with cooking spray. Place the assembled quesadilla in the pan. Using a second heavy pan or spatula, press down gently on the quesadilla to ensure full contact with the skillet, promoting even browning and cheese melting. Cook for 3 to 4 minutes on one side until golden brown and crisp.
- The Flip: Carefully flip the quesadilla using a spatula. Continue cooking for another 3 to 4 minutes until the second side is golden brown and the cheese inside is fully melted.
- Serve: Remove the quesadilla from the skillet and let it rest for 1 minute to allow the cheese to set slightly and prevent oozing when cut. Slice into wedges and serve with the remaining protein ranch for dipping. Garnish with green onions if desired.
Notes
- Weighing your chicken breast ensures accurate protein count (approx. 35g protein for 4-5 oz).
- Use low-fat cheese for fewer calories without sacrificing melt quality.
- Do not overfill the quesadilla edges to avoid cheese leaks and burning.
- Optionally add fresh spinach or diced bell peppers for extra volume and nutrients.
- For a keto version, substitute the tortilla with a cheese shell or almond flour-based keto tortilla to lower net carbs.
- Bacon bits add smoky flavor with minimal calories but can be omitted for a lighter option.
- Prep Time: 5 minutes
- Cook Time: 6-8 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: High protein quesadilla, chicken quesadilla, low carb meal, Greek yogurt ranch, healthy quesadilla, post-workout meal, low-fat cheese, low-calorie dinner
