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, flavorful ranch, and melted cheese, it’s both satisfying and easy to make.
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, then mix well.
- Step 2: Heat a skillet over medium heat and add the olive oil. Place one tortilla in the skillet.
- Step 3: On half of the tortilla, layer the chicken mixture and shredded cheese. Fold the tortilla over to cover the filling.
- Step 4: Cook for 3 to 4 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook for another 3 to 4 minutes until crispy and the cheese has melted.
- Step 5: Remove the quesadilla from the skillet and let it sit for a minute. Slice into wedges and serve warm.
Tips & Variations
- For extra flavor, add a sprinkle of smoked paprika or chili powder to the chicken mixture.
- Use a mix of cheeses like Monterey Jack and cheddar for a gooey, rich texture.
- Try adding sautéed mushrooms or spinach for an extra veggie boost.
- Serve with a side of sour cream or guacamole for dipping.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep them crispy, or use a microwave and then a quick toast in a pan for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the ranch and veggies.
Are low-carb tortillas necessary?
Low-carb tortillas help keep the recipe low in carbohydrates, but you can use regular tortillas if you prefer. Just adjust portion sizes according to your dietary needs.
PrintHigh Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low Carb Recipe
A delicious and nutritious High Protein Chicken Ranch Quesadilla featuring shredded chicken breast mixed with creamy ranch dressing, fresh bell peppers, and green onions, all melted together with gooey cheese inside crispy low-carb tortillas. Perfect for a low-carb, high-protein meal that’s creamy, crispy, and packed with flavor.
- 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
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 chicken breast with ranch dressing. Add the diced bell peppers and chopped green onions, then season with salt and pepper. Mix everything together until well combined.
- Heat the skillet: Place a skillet over medium heat and add the olive oil, allowing it to warm up gently.
- Assemble the quesadilla: Place one low-carb tortilla on the skillet. On one half of the tortilla, spread an even layer of the chicken mixture and sprinkle the shredded cheese over it. Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the quesadilla: Cook the folded tortilla for 3 to 4 minutes on medium heat until the underside is golden brown and crispy. Carefully flip the quesadilla and cook for another 3 to 4 minutes until the second side is golden and the cheese inside has melted.
- Serve: Remove the quesadilla from the skillet and let it rest for about a minute to firm up slightly. Slice into wedges and serve warm for a crispy, creamy, and satisfying low-carb meal.
Notes
- Use low-carb tortillas to keep the dish keto-friendly and lower in carbohydrates.
- Feel free to substitute cheddar or mozzarella cheese based on your preference or dietary needs.
- Adding diced bell peppers and green onions adds fresh crunch and flavor, but you can customize with other vegetables like spinach or jalapeños.
- Cook over medium heat to allow the cheese to melt without burning the tortilla.
- For a spicier kick, add a dash of hot sauce or sprinkle some chili flakes inside the quesadilla before cooking.
Keywords: high protein, chicken quesadilla, low carb quesadilla, ranch dressing, crispy quesadilla, healthy chicken recipe, quick dinner, low carb meal
