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
Scale
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
