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. Loaded with shredded chicken, ranch dressing, and melty cheese, it combines bold flavors with satisfying texture.
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 diced bell peppers and chopped green onions, then season with salt and pepper to taste. Mix until well blended.
- Step 2: Heat a skillet over medium heat and add olive oil. Place one tortilla in the skillet and let it warm slightly.
- Step 3: Spread the chicken mixture evenly over half of the tortilla, then sprinkle shredded cheese on top. Fold the tortilla over to cover the filling.
- Step 4: Cook the quesadilla for 3-4 minutes until the bottom is golden brown. Carefully flip and cook the other side for another 3-4 minutes until it is crispy 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
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the chicken mixture.
- Use a mix of cheddar and mozzarella cheese for a creamier texture.
- Try adding sliced jalapeños for a spicy kick.
- Serve with a side of guacamole or sour cream for added richness.
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat until heated through and crispy, or microwave briefly and then crisp in a hot pan.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tortillas instead of low-carb ones?
Yes, regular tortillas work just as well if you don’t need to keep the dish low carb. The cooking process and timing remain the same.
How can I make this recipe vegetarian?
Substitute the chicken with cooked beans, sautéed mushrooms, or grilled vegetables for a tasty vegetarian version.
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High Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
- Total Time: 18 minutes
- Yield: 4 quesadillas (serves 4) 1x
- Diet: Low Carb
Description
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, crunchy bell peppers, and melty cheese, this quesadilla offers a satisfying blend of flavors while keeping carbohydrates low. Cooked on the stovetop to a golden crisp, it’s an easy recipe that delivers both texture and protein in every bite.
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 cooked 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 the ingredients.
- Heat the skillet: Place a skillet over medium heat and add the olive oil, spreading it evenly to prevent sticking and help crisp the tortillas.
- Assemble the quesadilla: Place one low-carb tortilla flat in the hot skillet. On one half of the tortilla, layer a generous portion of the chicken and vegetable filling followed by shredded cheese. Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the quesadilla: Allow the quesadilla to cook for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip it over and cook the other side for another 3 to 4 minutes, ensuring the cheese melts and the tortilla is evenly crisped.
- Serve: Remove the cooked quesadilla from the skillet and let it rest for about a minute to set. Slice into wedges and serve warm for a delicious high-protein meal.
Notes
- Use low-carb tortillas to keep the recipe keto-friendly and reduce carbs.
- You can substitute ranch dressing with a low-fat or Greek yogurt ranch if preferred.
- Add jalapeños or hot sauce for a spicy kick.
- For a vegetarian version, replace chicken with sautéed mushrooms or beans, and use vegetarian ranch dressing.
- Ensure the skillet is at medium heat to avoid burning the tortillas while melting the cheese thoroughly.
- Leftover quesadillas can be refrigerated for up to 2 days and reheated on a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: high protein, chicken quesadilla, ranch dressing, low carb, quick meal, crispy quesadilla, creamy filling, stovetop cooking
