High Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
Introduction
This High Protein Chicken Ranch Quesadilla is a delicious and satisfying low-carb meal perfect for a quick lunch or dinner. Crispy on the outside and creamy on the inside, it’s packed with shredded chicken, flavorful ranch, and melty cheese.
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 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 low-carb tortilla in the skillet.
- Step 3: On half of the tortilla, evenly layer the chicken mixture and sprinkle with 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 other side is crisp and the cheese is melted.
- Step 5: Remove the quesadilla from the skillet, let it rest for a minute to set, then slice into wedges and serve immediately.
Tips & Variations
- Use a mix of cheddar and mozzarella cheese for a balanced flavor and extra meltiness.
- Swap bell peppers for jalapeños if you prefer a spicier kick.
- Try using a garlic or chipotle ranch dressing to add more depth to the flavors.
- For an even crispier texture, press the quesadilla gently with a spatula while cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness, or use a toaster oven. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat instead of chicken?
Yes, shredded turkey or cooked ground beef can be used as alternatives and will work well with the ranch dressing and cheese.
What if I don’t have low-carb tortillas?
Regular flour or whole wheat tortillas can be used as a substitute, though the carb content will be higher.
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 mixed with ranch dressing, fresh bell peppers, and green onions, all sandwiched between low-carb tortillas and melted cheese. The quesadilla is pan-fried to golden perfection for a satisfying crunch and gooey filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (1 quesadilla each) 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
Main
- 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 chicken with ranch dressing. Add diced bell peppers and chopped green onions, mixing thoroughly to evenly distribute all ingredients.
- Heat the skillet: Place a skillet over medium heat and add the tablespoon of olive oil, allowing it to warm until shimmering but not smoking.
- Assemble the quesadilla: Place one low-carb tortilla flat into the hot skillet. On half of the tortilla, layer the chicken and vegetable filling followed by a generous sprinkle of shredded cheese. Fold the other half of the tortilla over to cover the filling.
- Cook and crisp: Let the quesadilla cook undisturbed for 3-4 minutes until the bottom turns golden brown and crispy. Carefully flip the quesadilla over and cook an additional 3-4 minutes on the other side, allowing the cheese to fully melt and the tortilla to become crispy.
- Serve: Remove the quesadilla from the skillet and let it rest for a minute to set. Slice into wedges and serve warm for best taste and texture.
Notes
- Use low-carb tortillas to keep the recipe keto-friendly and lower in carbs.
- Feel free to substitute ranch dressing with a low-fat or Greek yogurt-based ranch for a lighter option.
- Cheese choice can be varied—sharp cheddar provides stronger flavor, mozzarella melts better for gooey texture.
- Add extra veggies such as spinach or mushrooms for added nutrition and flavor.
- To keep it dairy-free, use vegan cheese and a dairy-free ranch dressing alternative.
Keywords: chicken quesadilla, high protein, low carb, ranch, crispy quesadilla, chicken recipe, quick dinner
