Description
This High Protein Chicken Ranch Quesadilla is a crispy, creamy low-carb dish perfect for a quick and satisfying meal. Packed with shredded chicken, ranch dressing, fresh veggies, and melted cheese, it delivers a flavorful and protein-rich twist on a classic quesadilla.
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 Base
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
Instructions
- Prepare the Chicken Filling: In a mixing bowl, combine the shredded chicken breast with ranch dressing. Add the diced bell peppers and chopped green onions, mixing well to evenly distribute all ingredients. Season with salt and pepper to taste for added flavor.
- Heat the Skillet: Place a skillet over medium heat and add the tablespoon of olive oil, allowing it to warm up and coat the surface of the pan evenly to prevent sticking.
- Assemble the Quesadilla: Lay one low-carb tortilla flat in the skillet. On one half of the tortilla, spread a generous amount of the chicken and vegetable filling, then sprinkle shredded cheese evenly on top. Carefully fold the other half of the tortilla over to encase the filling.
- Cook Until Crispy: Allow the quesadilla to cook for 3-4 minutes until the bottom is golden brown and crisp. Then, carefully flip it over and cook the other side for another 3-4 minutes. The cheese should melt and the tortilla become crispy on both sides.
- Serve: Remove the cooked quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve warm for the best taste and texture experience.
Notes
- Use gluten-free low-carb tortillas if you want a gluten-free option.
- Feel free to substitute ranch dressing with a low-fat or homemade version to reduce calories.
- Adding extra vegetables like spinach or tomatoes can boost the nutrition and flavor.
- Ensure the skillet is properly heated to get a crispy texture without making the quesadilla soggy.
- Leftovers can be reheated in a skillet or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: high protein, chicken quesadilla, ranch dressing, low carb, crispy, creamy, quick meal
