High Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low-Carb Recipe
Introduction
This High Protein Chicken Ranch Quesadilla is a delicious and satisfying meal that’s both crispy and creamy. Perfect for a low-carb diet, it combines tender chicken with flavorful ranch dressing and melted cheese, making it a quick and easy option for lunch or dinner.
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, mixing well to distribute the ingredients evenly.
- Step 2: Heat a skillet over medium heat and add the olive oil. Place one low-carb 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 3-4 minutes until the bottom is golden brown. Flip carefully and cook the other side for another 3-4 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
- Try adding a sprinkle of smoked paprika or chili powder to the chicken mixture for a subtle smoky kick.
- Substitute ranch dressing with a low-carb avocado crema for a fresh twist.
- Use different cheeses like pepper jack or Monterey Jack for varied flavors.
- For extra crunch, add some diced jalapeños or crispy bacon bits inside.
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 to maintain crispiness, or use a microwave for a quicker option though the texture may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use cooked frozen chicken that has been fully thawed and shredded. Make sure it is warmed through before mixing with the ranch dressing.
Is this recipe suitable for a keto diet?
Yes, using low-carb tortillas and focusing on protein and healthy fats makes this quesadilla keto-friendly. Just be sure to check the carb content of your ranch dressing and tortillas to stay within your carb limits.
PrintHigh Protein Chicken Ranch Quesadilla: Crispy, Creamy, Low-Carb Recipe
This High Protein Chicken Ranch Quesadilla is a delicious, crispy, and creamy low-carb meal option. Featuring tender shredded chicken mixed with ranch dressing, colorful bell peppers, and green onions, all wrapped in a low-carb tortilla and melted cheese, it makes for a satisfying and flavorful high-protein dish perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas (serves 4) 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1/2 cup ranch dressing
- 1/2 cup diced bell peppers
- 1/2 cup chopped green onions
Quesadilla
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the filling: In a mixing bowl, combine shredded chicken with ranch dressing, diced bell peppers, and chopped green onions. Mix thoroughly to evenly distribute ingredients and seasoning.
- Heat the skillet: Place a skillet over medium heat and add the olive oil, allowing it to warm and coat the surface evenly.
- Assemble the quesadilla: Place one low-carb tortilla in the heated skillet. On half of the tortilla, layer the chicken and vegetable filling, then sprinkle shredded cheese over the filling. Fold the tortilla over to cover the filling completely.
- Cook first side: Cook the folded quesadilla for 3-4 minutes until the bottom turns golden brown and crispy, helping the cheese begin to melt inside.
- Flip and cook second side: Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes, allowing the other side to become golden and the cheese to fully melt.
- Serve: Remove the quesadilla from the skillet and let it sit for about a minute to set. Slice into wedges and serve warm for a crispy, creamy, and protein-packed meal.
Notes
- Use cooked chicken breast for convenience; leftover or rotisserie chicken works well.
- Feel free to use your favorite low-carb tortillas to keep this dish diabetic-friendly.
- Cheese options like cheddar or mozzarella work best for melting; mix for varied flavor.
- Adjust the amount of ranch dressing for creaminess according to taste preferences.
- Add extra veggies if desired, like diced tomatoes or jalapeños for a spicy kick.
- Cook on medium heat to avoid burning while ensuring the cheese melts thoroughly.
Keywords: High Protein, Chicken Quesadilla, Low Carb, Ranch Dressing, Crispy Quesadilla, Easy Dinner, Healthy Snack
