Description
A quick and flavorful High-Protein Chicken Ranch Quesadilla made with low-carb tortillas, shredded chicken, creamy Greek yogurt, flavorful cheeses, and ranch seasoning. This recipe offers a perfectly crispy, cheesy quesadilla ideal for a nutritious lunch or light dinner, featuring easy preparation and the option for creative twists.
Ingredients
Scale
Quesadilla Filling
- 1/2 cup Shredded Cooked Chicken (rotisserie or leftover baked/grilled)
- 1 tablespoon Plain Greek Yogurt
- 1 Laughing Cow Cheese Wedge (light or original)
- 1/4 cup Shredded Mozzarella Cheese
- 1/2 teaspoon Ranch Seasoning
Assembly
- 1 Low-Carb Tortilla (such as Mission Carb Balance)
- 1/2 tablespoon Butter
Instructions
- Make the Filling: In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until evenly creamy. If the cheese is too firm, microwave the bowl for 10 seconds to soften and aid mixing.
- Assemble the Quesadilla: Lay the tortilla flat on a cutting board. Spoon the chicken mixture onto one half of the tortilla, spreading evenly while leaving a small border around the edges to prevent leakage. Fold the uncovered tortilla half over the filling and gently press to seal.
- Cook to Golden Perfection: Heat a non-stick skillet over medium heat. Add butter and swirl to coat the pan. Place the quesadilla in the pan once the butter is sizzling. Avoid increasing heat to prevent burning while allowing the filling to melt and heat through.
- Flip the Quesadilla: Cook for 2-3 minutes on the first side until golden brown and edges crispy. Use a wide spatula to carefully flip it over and cook the second side for 2-3 minutes until similarly golden and crispy.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for one minute to allow the cheese filling to set slightly. Slice into triangles and serve with optional dips like Greek yogurt mixed with lime juice and cilantro, salsa, pico de gallo, sriracha, or guacamole.
Notes
- Use medium heat to ensure even cooking and avoid burning while allowing the filling to melt perfectly.
- The filling can be prepared ahead and stored in an airtight container in the fridge for up to 3 days.
- For easier flipping, use a wide spatula and avoid overstuffing the tortilla to prevent breakage.
- Alternative cooking method: Air fry the quesadilla at 370°F (190°C) for 5-6 minutes, flipping halfway through for a crispy result.
- Substitutions: Light sour cream can replace Greek yogurt; cream cheese can substitute Laughing Cow cheese wedge; any whole wheat or flour tortilla can replace low-carb tortillas but adjust macros accordingly.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Keywords: High-Protein, Chicken, Ranch, Quesadilla, Low-Carb, Quick Snack, Healthy, Creamy, Cheesy
