High 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
Scale
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
