High Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
This High Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb meal perfect for a quick lunch or dinner. Packed with shredded chicken, flavorful ranch dressing, colorful bell peppers, and melted cheese, all wrapped in a low-carb tortilla and cooked to golden perfection in a skillet. It offers a satisfying blend of textures and tastes while being keto-friendly and high in protein.
- 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
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
Quesadilla
- 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 cooked chicken breast with ranch dressing. Add the diced bell peppers and chopped green onions. Season the mixture with salt and pepper according to your taste, and mix everything thoroughly to ensure the flavors are evenly distributed.
- Heat the Skillet: Place a skillet over medium heat and add the tablespoon of olive oil. Allow the oil to heat for a minute until shimmering but not smoking, preparing the pan for cooking the quesadilla.
- Assemble the Quesadilla: Place one low-carb tortilla flat in the hot skillet. On one half of the tortilla, spread a generous layer of the chicken and vegetable filling, then sprinkle evenly with shredded cheese. Carefully fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the Quesadilla: Cook the folded quesadilla for about 3-4 minutes until the underside turns golden brown and crispy. Carefully flip the quesadilla using a spatula and cook the other side for another 3-4 minutes, ensuring the cheese melts and the tortilla becomes crispy on both sides.
- Serve: Remove the quesadilla from the skillet and let it rest for a minute to cool slightly and to allow the filling to set. Slice it into wedges and serve warm for a delicious, high-protein low-carb meal.
Notes
- This recipe uses low-carb tortillas to keep it keto-friendly; substitute with regular tortillas if preferred.
- Use cooked chicken breast leftover from previous meals or rotisserie chicken for convenience.
- Feel free to add other vegetables such as diced tomatoes or jalapeños for extra flavor and spice.
- To make it gluten-free, ensure the low-carb tortillas are certified gluten-free.
- Serve with a side of salsa or guacamole for extra taste.
Keywords: High protein, Chicken quesadilla, Low carb recipe, Ranch dressing, Quick dinner, Healthy snack
