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, ranch dressing, and cheese, it offers rich flavors with a satisfying crunch.
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 olive oil. Place one low-carb tortilla into the skillet.
- Step 3: On half of the tortilla, layer the chicken mixture evenly and sprinkle shredded cheese on top. Fold the tortilla over to cover the filling.
- Step 4: Cook the quesadilla for 3–4 minutes until the bottom is golden brown. Carefully flip it and cook for another 3–4 minutes until the other side is crispy and the cheese has melted.
- Step 5: Remove the quesadilla from the skillet and let it sit for a minute before slicing into wedges and serving.
Tips & Variations
- Try adding a pinch of chili flakes or smoked paprika to the chicken mixture for extra heat and flavor.
- Swap ranch dressing for a low-carb sour cream or Greek yogurt mixed with herbs for a lighter option.
- Use a mix of cheddar and mozzarella cheese to get both sharpness and gooeyness.
- Serve with a side of fresh salsa or guacamole for added freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for a few minutes on each side to retain crispiness. Avoid microwaving if possible, as it can make the quesadilla soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of tortillas?
Yes, you can use whole wheat or regular flour tortillas, but keep in mind this may increase the carb content. Low-carb tortillas work best for this recipe.
Is it necessary to cook the chicken before making the quesadilla?
Yes, the chicken should be cooked and shredded beforehand to ensure it is safe to eat and mixes well with the ranch dressing and other ingredients.
PrintHigh Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
This High Protein Chicken Ranch Quesadilla is a crispy, creamy, low-carb dish perfect for a quick and delicious meal. It combines shredded chicken breast mixed with ranch dressing, diced bell peppers, and green onions, layered with melty cheese inside low-carb tortillas. Cooked in a skillet until golden and crispy, this quesadilla offers a satisfying texture and flavorsome bite ideal for lunch, dinner, or a hearty snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas (serves 2-4) 1x
- Category: Lunch, Dinner, Snack
- 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
Main
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
Instructions
- Prepare Filling: In a mixing bowl, combine shredded chicken with ranch dressing. Add diced bell peppers and chopped green onions. Season with salt and pepper as desired, mixing thoroughly to distribute flavors evenly.
- Heat Skillet and Tortilla: Place a skillet over medium heat and add olive oil, allowing it to warm up. Place one low-carb tortilla flat in the skillet to prepare for assembling the quesadilla.
- Assemble Quesadilla: On half of the tortilla, layer a generous amount of the chicken filling followed by an even sprinkling of shredded cheese. Fold the tortilla over to enclose the filling fully.
- Cook Until Crispy: Cook the folded quesadilla for about 3-4 minutes on one side until it turns golden brown and crispy. Carefully flip it using a spatula and cook another 3-4 minutes on the other side until the cheese is completely melted and the exterior is crispy.
- Serve: Remove the cooked quesadilla from the skillet and let it rest for a minute to set. Slice into wedges and serve warm to enjoy the creamy, crispy goodness.
Notes
- Use cooked chicken breast to save time; leftover rotisserie chicken works well.
- Choose low-carb tortillas to keep this recipe keto-friendly and low in carbohydrates.
- Feel free to substitute ranch dressing with a homemade version or a dairy-free alternative if preferred.
- Cheese options like cheddar or mozzarella provide different flavors; mixing both can add extra richness.
- Adjust pepper and green onion quantities based on taste or add your favorite veggies for variation.
- Cook on medium heat to avoid burning the tortilla before the cheese melts properly.
Keywords: high protein chicken quesadilla, low carb quesadilla, ranch chicken quesadilla, crispy quesadilla, easy chicken recipe, low carb lunch, keto quesadilla
