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. Packed with shredded chicken, tangy ranch, and melty cheese, it satisfies your cravings without the carbs.
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 shredded chicken with ranch dressing. Add diced bell peppers and chopped green onions. Season with salt and pepper to taste, then mix well.
- Step 2: Heat a skillet over medium heat and add olive oil. Place one tortilla in the skillet.
- Step 3: On half of the tortilla, evenly layer the chicken mixture and shredded cheese. Fold the tortilla over the filling to form a half-moon shape.
- Step 4: Cook for 3-4 minutes until the bottom is golden brown. Carefully flip and cook the other side for another 3-4 minutes until crispy and the cheese is 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 spice, add a pinch of chili flakes or diced jalapeños to the chicken mixture.
- Use a mix of cheeses like cheddar and Monterey Jack for more flavor complexity.
- To keep it dairy-free, substitute cheese with a vegan cheese alternative and use a ranch made without dairy.
- Serve with a side of guacamole or sour cream for extra creaminess.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat until heated through and crispy again, 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?
Yes, regular tortillas will work fine. Just keep in mind this will increase the carb content of the dish.
Can I prepare the chicken filling ahead of time?
Absolutely! The chicken mixture can be made a day in advance and stored in the refrigerator until you’re ready to assemble and cook the quesadillas.
PrintHigh Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
This High Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb meal perfect for a quick and satisfying lunch or dinner. Loaded with shredded chicken tossed in tangy ranch dressing, fresh bell peppers, green onions, and melted cheese, all wrapped in a low-carb tortilla and crisped to perfection in a skillet.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 quesadillas 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Chicken 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 Assembly
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
Instructions
- Prepare the filling: In a mixing bowl, combine shredded chicken with ranch dressing, diced bell peppers, and chopped green onions. Season with salt and pepper to taste and mix thoroughly.
- Heat the skillet: Place a skillet over medium heat and add olive oil, allowing it to warm up evenly.
- Assemble the quesadilla: Place one low-carb tortilla in the skillet. On half of the tortilla, spread a layer of the chicken ranch filling, then sprinkle shredded cheese on top. Fold the tortilla over the filling to create a half-moon shape.
- Cook until golden: Cook the quesadilla for 3-4 minutes on one side until golden brown and crispy. Then carefully flip it over and cook the other side for another 3-4 minutes until the cheese is fully melted and the tortilla is crispy.
- Serve: Remove the quesadilla from the skillet and let it sit for a minute. Slice into wedges and serve warm.
Notes
- Use low-carb tortillas to keep the recipe keto-friendly and low in carbohydrates.
- Experiment with different cheese types such as Monterey Jack or pepper jack for added flavor.
- Add extra veggies like spinach or mushrooms for more nutrients and texture.
- To make it spicier, add a pinch of chili flakes or chopped jalapeños to the filling.
- Leftovers can be kept in the fridge and reheated in a skillet or air fryer for a crispy finish.
Keywords: high protein chicken quesadilla, low carb quesadilla, chicken ranch quesadilla, easy skillet quesadilla, crispy quesadilla recipe, low carb chicken recipe
