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, fresh veggies, and melty cheese, it’s a satisfying dish that’s easy to make and full of flavor.
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 shredded chicken with ranch dressing. Add diced bell peppers and chopped green onions, then mix well.
- Step 2: Heat a skillet over medium heat and add 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 and crisp. Flip carefully and cook the other side for another 3-4 minutes until crispy and the cheese is melted.
- Step 5: Remove from skillet, let it sit for a minute, then slice into wedges and serve warm.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or chili powder to the chicken mixture before cooking.
- Use different cheeses like pepper jack or Monterey Jack for a spicy or creamier twist.
- Swap ranch dressing for a homemade avocado crema to keep it fresh and creamy.
- Add cooked bacon or jalapeños for added texture and heat.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to keep them crispy, or microwave briefly and then crisp in a pan. Avoid reheating too long to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works great and adds extra flavor. Just shred it finely and mix with the ranch and veggies as directed.
Are these quesadillas suitable for freezing?
You can freeze assembled but uncooked quesadillas wrapped tightly in foil or plastic wrap. Cook from frozen by adding a few extra minutes to the skillet time, but for best texture, it’s recommended to store cooked quesadillas in the fridge.
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 meal or snack. Packed with shredded chicken breast, ranch dressing, fresh bell peppers, green onions, and melted cheese, it combines bold flavors and protein-rich ingredients wrapped in a low-carb tortilla. The quesadilla is lightly pan-fried to achieve a golden, crispy exterior while keeping the inside creamy and delicious.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Carb
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
- Salt and pepper to taste
Quesadilla Assembly
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
Instructions
- Prepare the chicken filling: In a mixing bowl, combine shredded cooked chicken breast with ranch dressing. Add diced bell peppers and chopped green onions, then season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
- Heat the skillet: Place a skillet over medium heat and add olive oil to coat the surface evenly. This will help the tortilla crisp up nicely and prevent sticking.
- Assemble the quesadilla: Place one low-carb tortilla flat in the heated skillet. On one half of the tortilla, layer an even amount of the chicken filling, then sprinkle shredded cheese over the top. Carefully fold the tortilla over to cover the filling.
- Cook until golden and crispy: Let the quesadilla cook for 3 to 4 minutes on one side until it turns golden brown and crispy. Carefully flip it over using a spatula and cook for another 3 to 4 minutes until the other side is crisp and the cheese inside has fully melted.
- Serve: Remove the quesadilla from the skillet and allow it to sit for a minute to set. Slice into wedges and serve immediately while warm and melty.
Notes
- Use any cheese of your choice, such as cheddar, mozzarella, or a blend, for different flavor and meltiness.
- Feel free to add other veggies like diced tomatoes or jalapeños for extra flavor and texture.
- Leftover cooked chicken or rotisserie chicken works great for this recipe.
- Low-carb tortillas help keep the dish lower in carbohydrates but you can substitute with regular tortillas if preferred.
- For a dairy-free version, use dairy-free cheese and ranch dressing alternatives.
Keywords: high protein chicken quesadilla, low carb quesadilla, chicken ranch quesadilla, crispy quesadilla, creamy chicken dish, easy chicken dinner, low-carb recipe
