Description
This High Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb meal perfect for a quick lunch or dinner. Combining savory shredded chicken mixed with tangy ranch dressing, fresh bell peppers, and green onions, all melted inside a low-carb tortilla with gooey cheese, this quesadilla delivers a delicious balance of flavors and textures while being high in protein and satisfying without excess carbs.
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
Assembling and Cooking
- 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 the shredded chicken breast with the ranch dressing. Add the diced bell peppers and chopped green onions to the bowl and mix well to evenly distribute all ingredients.
- Heat the skillet: Place a skillet over medium heat and add one tablespoon of olive oil, allowing it to warm up evenly before cooking the quesadilla.
- Assemble the quesadilla: Place one low-carb tortilla in the heated skillet. On one half of the tortilla, layer the chicken and vegetable filling, then sprinkle one-quarter cup of shredded cheese over the filling. Season with salt and pepper to taste. Fold the other half of the tortilla over the filling to close it.
- Cook until golden and crispy: Let the quesadilla cook for 3-4 minutes on one side until it turns golden brown. Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes until the other side is crispy and the cheese is fully melted inside.
- Serve: Remove the quesadilla from the skillet and let it rest for a minute to allow it to set. Slice into wedges and serve warm for the best taste and texture.
Notes
- You can use either cheddar or mozzarella cheese depending on your flavor preference.
- To make it spicier, add some chopped jalapeños or a dash of hot sauce to the filling.
- Ensure the skillet is properly heated before adding the tortilla to achieve a crispy exterior.
- For a dairy-free option, substitute ranch dressing and shredded cheese with plant-based alternatives.
- Leftover quesadillas can be reheated in a skillet or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: high protein, chicken quesadilla, low carb, ranch dressing, crispy quesadilla, skillet, quick dinner
