High-Protein Chicken Ranch Quesadilla Recipe
Introduction
This High-Protein Chicken Ranch Quesadilla is a quick, satisfying meal perfect for busy days. Combining shredded chicken with creamy cheese and tangy ranch seasoning creates a deliciously melty filling wrapped in a crispy tortilla.
Ingredients
- 1/2 cup shredded cooked chicken (rotisserie or leftover baked/grilled)
- 1 tablespoon plain Greek yogurt
- 1 Laughing Cow cheese wedge (light or original)
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon ranch seasoning
- 1 low-carb tortilla (such as Mission Carb Balance)
- 1/2 tablespoon butter (for cooking; or light spray oil for dairy-free option)
Instructions
- Step 1: In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella cheese, and ranch seasoning. Mix thoroughly with a fork until creamy and evenly combined. If the cheese feels too firm, microwave the mixture for 10 seconds to soften it for easier mixing.
- Step 2: Lay the tortilla flat on a cutting board. Spoon the chicken mixture evenly onto one half of the tortilla, leaving a small border around the edge. Fold the empty half over the filling to form a half-moon shape, pressing lightly to seal the edges.
- Step 3: Heat a non-stick skillet over medium heat. Add butter and allow it to melt, swirling to coat the pan. Place the assembled quesadilla in the skillet. Cook for 2-3 minutes until the bottom is golden brown and crispy.
- Step 4: Carefully slide a spatula under the quesadilla and flip it. Cook the other side for an additional 2-3 minutes until equally golden and the filling is hot and melty.
- Step 5: Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. This allows the melted cheese to set slightly and prevents the filling from oozing out when sliced.
- Step 6: Cut into three triangles and serve. Optional accompaniments include a Greek yogurt dip with lime and cilantro, salsa, pico de gallo, sriracha, or guacamole.
Tips & Variations
- For a dairy-free version, use a dairy-free cheese alternative and cook with light spray oil instead of butter.
- Add a few slices of jalapeño or chopped green onions for some extra heat and flavor.
- Use leftover grilled chicken to add a smoky taste to the quesadilla.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain crispness, or microwave briefly until warm, though the tortilla may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can substitute mozzarella with cheddar, Monterey Jack, or any melty cheese you prefer. Adjust the amount to your taste.
What if I don’t have ranch seasoning?
You can use a mixture of dried herbs like dill, parsley, garlic powder, and onion powder as a homemade ranch substitute.
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High-Protein Chicken Ranch Quesadilla Recipe
- Total Time: 11 minutes
- Yield: 1 serving 1x
- Diet: Low Carb
Description
This High-Protein Chicken Ranch Quesadilla is a quick and delicious meal combining shredded chicken, creamy cheeses, and zesty ranch seasoning in a crispy low-carb tortilla. Perfect for a satisfying lunch or dinner, it offers a flavorful, protein-packed option that comes together in just minutes on the stovetop.
Ingredients
Filling
- 1/2 cup shredded cooked chicken (rotisserie or leftover baked/grilled)
- 1 tablespoon plain Greek yogurt
- 1 Laughing Cow cheese wedge (light or original)
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon ranch seasoning
Quesadilla
- 1 low-carb tortilla (such as Mission Carb Balance)
- 1/2 tablespoon butter (for cooking; or light spray oil for dairy-free option)
Instructions
- Make the Filling: In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until creamy and evenly combined. If the cheese is too firm, microwave the mixture for 10 seconds to soften for easier mixing.
- Assemble the Quesadilla: Lay the tortilla flat on a cutting board. Spoon the chicken mixture evenly onto one half of the tortilla, leaving a small border around the edge. Fold the empty half over the filling to form a half-moon shape, pressing lightly to seal the edges.
- Cook to Golden Perfection: Heat a non-stick skillet over medium heat. Add butter and allow it to melt, swirling to coat the pan. Place the assembled quesadilla in the skillet. Cook for 2-3 minutes until the bottom is golden brown and crispy.
- Flip the Quesadilla: Carefully slide a spatula under the quesadilla and flip it. Cook the other side for an additional 2-3 minutes until equally golden and the filling is hot and melty.
- Rest Before Serving: Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. This allows the melted cheese to set slightly and prevents the filling from oozing out when sliced.
- Slice and Serve: Cut into three triangles and serve. Optional accompaniments include a Greek yogurt dip with lime and cilantro, salsa, pico de gallo, sriracha, or guacamole.
Notes
- Use shredded rotisserie chicken or leftover cooked chicken for convenience.
- For a dairy-free version, substitute butter with a light spray oil and omit the cheeses or use dairy-free alternatives.
- Low-carb tortillas help reduce carbohydrate content and enhance protein ratio.
- Adjust ranch seasoning quantity to taste.
- Allow the quesadilla to rest before slicing to avoid cheese and filling from spilling out.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: high protein chicken quesadilla, chicken ranch quesadilla, low carb quesadilla, quick chicken meal, easy quesadilla recipe, stovetop quesadilla, high protein lunch
