High Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
Introduction
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, ranch flavor, and melted cheese, it’s both satisfying and easy to make. Enjoy a delicious twist on a classic quesadilla that’s full of flavor and nutrition.
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 season with salt and pepper to taste. Mix well to evenly coat all ingredients.
- Step 2: Heat a skillet over medium heat and add the olive oil. Place one low-carb tortilla in the skillet and let it warm for about 30 seconds.
- Step 3: On half of the tortilla, layer the chicken mixture and shredded cheese evenly. Fold the tortilla over to cover the filling.
- Step 4: Cook for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for another 3 to 4 minutes until the other side is golden and the cheese has melted.
- Step 5: Remove the quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve warm.
Tips & Variations
- Use a combination of cheeses like Monterey Jack and cheddar for extra creaminess and flavor.
- Add a dash of smoked paprika or chili powder to the chicken mixture for a smoky or spicy kick.
- Swap bell peppers for diced jalapeños if you prefer more heat.
- For a vegetarian version, substitute chicken with cooked mushrooms or black beans.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side to restore crispiness, or microwave briefly and then crisp up in a skillet.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other kinds of tortillas?
Yes, you can use whole wheat, flour, or corn tortillas depending on your preference. Just note that cooking times may vary slightly.
Is this recipe freezer-friendly?
While quesadillas can be frozen, the quality of the vegetables and the crispness may be affected. For best results, freeze before cooking and cook directly from frozen, adding extra cooking time.
PrintHigh 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, ranch dressing, bell peppers, green onions, and melted cheese inside low-carb tortillas, it offers a flavorful and satisfying high-protein option that is easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas 1x
- Category: Main Course
- Method: Stovetop
- 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 shredded chicken with ranch dressing. Add diced bell peppers and chopped green onions. Season with salt and pepper to taste, then mix everything well to ensure the filling is evenly coated and flavorful.
- Heat skillet and oil: Preheat a skillet over medium heat and add the olive oil. Allow the oil to heat up until shimmering to prevent sticking and to achieve a crispy exterior on the tortillas.
- Assemble the quesadilla: Place one low-carb tortilla in the skillet. On half of the tortilla, layer the chicken ranch filling and sprinkle shredded cheese evenly over the filling. Carefully fold the tortilla over to cover the filling, creating a half-moon shape.
- Cook the quesadilla: Cook the quesadilla for 3 to 4 minutes until the bottom is golden brown and crispy. Using a spatula, carefully flip it over and cook for another 3 to 4 minutes on the other side until the cheese inside melts and the tortilla becomes crispy.
- Serve: Remove the quesadilla from the skillet and let it sit for a minute to slightly cool and set. Slice it into wedges and serve warm, enjoying the crispy exterior and creamy, flavorful filling.
Notes
- Use low-carb tortillas to keep this recipe keto-friendly and lower in carbs.
- Feel free to customize the vegetables by adding jalapeños for a spicy kick or mushrooms for more texture.
- Make sure the skillet is properly heated before adding the tortilla to get the best crispiness.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or air fryer for best texture.
- For a dairy-free version, substitute cheese with vegan cheese alternatives and use dairy-free ranch dressing.
Keywords: high protein chicken quesadilla, low carb quesadilla, chicken ranch quesadilla, easy chicken quesadilla, healthy quesadilla recipe
