High Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
Introduction
This High Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb meal perfect for a satisfying lunch or dinner. Packed with shredded chicken, ranch dressing, and melted cheese, it offers a delicious twist on a classic quesadilla that’s both flavorful and nutritious.
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 the diced bell peppers and chopped green onions, mixing well to create the filling.
- Step 2: Heat a skillet over medium heat and add olive oil. Place one tortilla flat in the skillet.
- Step 3: On half of the tortilla, layer the chicken mixture evenly and sprinkle with cheese. Fold the tortilla over to cover the filling.
- Step 4: Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip the quesadilla carefully and cook for another 3-4 minutes, until the cheese melts and the other side is golden.
- Step 5: Remove from the skillet and let it rest for a minute. Slice into wedges and serve warm.
Tips & Variations
- Use different cheeses like pepper jack or Monterey jack for extra flavor.
- Add a sprinkle of smoked paprika or chili powder to the chicken mixture for a spicy kick.
- For an even lower carb option, try making the quesadilla with a low-carb or almond flour tortilla.
- Serve with a side of fresh salsa or guacamole for added zest and creaminess.
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to restore crispiness or microwave for about 30 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 and saves time. Just shred the meat before mixing it with the ranch dressing and other ingredients.
Is this recipe suitable for a low-carb diet?
Absolutely. Using low-carb tortillas and lean chicken breast keeps the carb count low while providing plenty of protein and flavor.
Print
High Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
- Total Time: 20 minutes
- Yield: 4 quesadillas (serves 4) 1x
- Diet: Low Carb
Description
This High Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb meal perfect for a quick lunch or dinner. Packed with shredded chicken, ranch dressing, cheese, and colorful veggies, it offers a deliciously satisfying way to enjoy a classic quesadilla while keeping the carbs low and protein high.
Ingredients
Chicken 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 Assembly
- 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 and mix everything evenly to create the flavorful chicken filling.
- Heat the skillet: Place a skillet over medium heat and add the olive oil, allowing it to warm up and lightly coat the surface to prevent sticking while cooking.
- Assemble the quesadilla: Place one low-carb tortilla into the hot skillet. On half of the tortilla, spread a generous layer of the chicken and veggie mixture, then sprinkle the shredded cheese evenly over the filling. Fold the tortilla in half to enclose the filling.
- Cook until crispy and melted: Cook the folded quesadilla for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side for an additional 3 to 4 minutes until it is similarly crisp and the cheese inside has melted beautifully.
- 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
- Use low-carb tortillas to keep the recipe suitable for a low-carb diet.
- Feel free to substitute ranch dressing with a homemade version for fewer preservatives.
- Add extra vegetables like spinach or jalapeños if you want more flavor or heat.
- Make sure the skillet is evenly heated to get that perfect crispy exterior.
- Cooked chicken can be shredded from rotisserie chicken or homemade grilled chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: high protein, chicken quesadilla, low carb, ranch dressing, crispy quesadilla, low-carb tortillas, quick dinner
