High Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
Introduction
This High Protein Chicken Ranch Quesadilla is a perfect blend of crispy, creamy, and flavorful, making it an ideal low-carb meal. Packed with shredded chicken and melty cheese, it’s quick to prepare and satisfying for any time of day.
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 distribute the flavors evenly.
- Step 2: Heat a skillet over medium heat and add the olive oil. Place one low-carb tortilla into the skillet and warm it slightly.
- Step 3: On half of the tortilla, layer the chicken mixture and sprinkle the shredded cheese evenly on top. Fold the tortilla over to cover the filling.
- Step 4: Cook the quesadilla for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip it and cook the other side for another 3 to 4 minutes until crispy and the cheese has melted.
- Step 5: Remove the quesadilla from the skillet. Let it sit for a minute to set, then slice into wedges and serve warm.
Tips & Variations
- Use a mix of cheddar and mozzarella for a richer, creamier cheese experience.
- Add a pinch of smoked paprika or chili powder to the chicken mixture for a smoky kick.
- Swap the bell peppers for jalapeños if you prefer a spicier quesadilla.
- Try cooking in a non-stick pan without oil for a lower-fat option, but watch closely to prevent sticking.
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 in a microwave for about 30 seconds, though it may be less crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works perfectly for this recipe and saves time. Just shred it before mixing with the ranch dressing and vegetables.
What if I don’t have low-carb tortillas?
You can use regular flour or whole wheat tortillas, though the carb count will be higher. The cooking method and flavor remain the same.
PrintHigh Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
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, tangy ranch dressing, fresh vegetables, and melted cheese wrapped in low-carb tortillas, it offers a satisfying and flavorful dish ideal for those following a low-carb or high-protein diet.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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
- 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 the shredded cooked chicken breast with ranch dressing. Add the diced bell peppers and chopped green onions, then season with salt and pepper to taste. Mix well to evenly distribute all ingredients.
- Heat the Skillet: Place a skillet over medium heat and add the olive oil, allowing it to warm up sufficiently to prevent sticking and to help achieve a crispy tortilla.
- Assemble the Quesadilla: Place one low-carb tortilla flat in the heated skillet. On half of the tortilla, spread a layer of the prepared chicken filling followed by a generous sprinkling of shredded cheese. Carefully fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook Until Golden and Crispy: Cook the quesadilla for 3 to 4 minutes on one side until it develops a golden brown, crispy texture. Carefully flip it over and cook for an additional 3 to 4 minutes until the other side is equally crispy and the cheese inside has melted completely.
- Serve: Remove the quesadilla from the skillet and allow it to rest for about a minute to set. Then slice into wedges and serve warm for a deliciously satisfying meal.
Notes
- Use cooked chicken breast for ease—rotisserie chicken works well.
- Choose your favorite cheese between cheddar or mozzarella for different flavor profiles.
- Don’t overcrowd the quesadilla to ensure even cooking and crispiness.
- Low-carb tortillas help keep this dish suitable for low-carb and high-protein diets.
- Adjust seasoning to taste before assembling the quesadilla.
Keywords: high protein, chicken quesadilla, low carb, ranch dressing, crispy quesadilla, easy dinner, skillet quesadilla
