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, cheese, and flavorful ranch dressing, it’s both satisfying and easy to prepare.
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, then mix well.
- 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, layer the chicken mixture and shredded cheese. Fold the tortilla over to cover the filling.
- Step 4: Cook for 3–4 minutes until the bottom is golden brown, then carefully flip and cook for another 3–4 minutes until the quesadilla is crispy and the cheese has melted.
- Step 5: Remove the quesadilla from the skillet, let it rest for a minute, then slice into wedges and serve.
Tips & Variations
- Use a mix of cheddar and mozzarella for extra cheesiness and flavor.
- Add a pinch of smoked paprika or chili powder to the chicken mixture for a spicy kick.
- Substitute the ranch dressing with a low-carb creamy avocado sauce for a fresh twist.
- To save time, use rotisserie chicken instead of cooking chicken breast from scratch.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness, or microwave briefly if short on time.
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 will work fine, but using low-carb tortillas keeps the dish lighter and suited for low-carb diets.
Can I prepare the filling in advance?
Absolutely. You can mix the chicken, ranch, and vegetables ahead of time and refrigerate the filling for up to 24 hours before assembling and cooking.
PrintHigh Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
This High Protein Chicken Ranch Quesadilla is a delicious, crispy, and creamy low-carb meal perfect for a quick lunch or dinner. Packed with shredded chicken, ranch dressing, fresh vegetables, and melted cheese wrapped in low-carb tortillas, it offers a flavorful and satisfying dish with a balanced nutritional profile ideal for those following a low-carb or high-protein diet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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
Others
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
Instructions
- Prepare the filling: In a mixing bowl, combine the shredded chicken with ranch dressing. Add the diced bell peppers and chopped green onions. Season with salt and pepper to taste, then mix everything thoroughly to ensure the flavors meld together.
- Heat the skillet: Place a skillet over medium heat and add the olive oil, allowing it to warm up and lightly coat the surface.
- Assemble the quesadilla: Place one low-carb tortilla flat onto the skillet. On one half of the tortilla, evenly layer the chicken mixture and sprinkle 1/4 cup of shredded cheese. Carefully fold the other half of the tortilla over the filling to form a half-moon shape.
- Cook until crispy: Let the quesadilla cook for 3 to 4 minutes until the bottom side is golden brown and crisp. Then, carefully flip it over using a spatula and cook the other side for an additional 3 to 4 minutes until crispy and the cheese has fully melted.
- Serve: Remove the quesadilla from the skillet and let it rest for a minute to set. Slice into wedges and serve warm, enjoying the creamy, cheesy, and crunchy textures in each bite.
Notes
- Use low-carb tortillas to keep the dish keto-friendly and reduce carbohydrate intake.
- Substitute ranch dressing with a homemade low-carb ranch to control ingredients and reduce preservatives.
- Feel free to add other vegetables like mushrooms or spinach for added nutrition.
- For extra crispiness, you can press the quesadilla gently with a spatula while cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet for best texture.
Keywords: Chicken quesadilla, high protein, low carb, ranch, crispy quesadilla, easy dinner, healthy meal
