High-Protein Chicken Ranch Quesadilla Recipe
This High-Protein Chicken Ranch Quesadilla is a delicious and creamy low-carb meal option featuring shredded rotisserie chicken, tangy ranch seasoning, gooey cheeses, and a buttery crispy tortilla cooked to golden perfection in a skillet. It’s perfect for a quick, satisfying lunch or dinner that satisfies cravings while keeping carbs low.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 1 quesadilla (1 serving) 1x
- Category: Lunch, Dinner, Snack
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Filling
- 0.5 cup shredded cooked chicken (rotisserie chicken recommended for best flavor)
- 1 tablespoon plain Greek yogurt (full-fat 4% for creamiest filling)
- 1 Laughing Cow cheese wedge (light or original)
- 0.25 cup shredded mozzarella cheese (shred from block for best melting)
- 0.5 teaspoon ranch seasoning
Tortilla and Cooking
- 1 low-carb tortilla (Mission Carb Balance works perfectly)
- 2 teaspoons butter (for cooking)
Instructions
- Prepare the Filling: In a medium mixing bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until the mixture is smooth and well combined with no visible chunks. If the cheese is cold and firm, microwave the whole bowl for 10 seconds to soften.
- Assemble the Quesadilla: Lay the tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading evenly but leaving about a half-inch border around the edges. Fold the empty half over the filling to form a half-moon shape and gently press the edges to seal.
- Heat the Skillet: Place a non-stick skillet over medium heat. Add the butter and let it melt, swirling to evenly coat the pan. Wait until you hear a gentle sizzle before adding the quesadilla.
- Cook the Quesadilla: Carefully place the assembled quesadilla in the center of the skillet. Cook for 2-3 minutes on the first side until the bottom is golden brown and the edges look crispy. You will notice the cheese beginning to ooze at the sealed edge, indicating it’s ready to flip.
- Flip and Finish Cooking: Using a spatula, slide under the quesadilla and flip it carefully. Cook for another 2-3 minutes on the second side until golden brown and the cheese is fully melted.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for about one minute to prevent the filling from oozing out when sliced. Cut into triangles and serve warm.
Notes
- Use rotisserie chicken for convenience and enhanced flavor.
- Full-fat Greek yogurt provides the creamiest texture for the filling.
- Always shred mozzarella cheese from a block for better melting and texture.
- Cook over medium heat to achieve a crispy outside and a perfectly melted interior.
- Do not overstuff the tortilla to avoid tearing or spillage during cooking.
- Do not store assembled quesadillas as the tortilla will become soggy; store filling only for up to 3 days.
Keywords: chicken quesadilla, high protein, ranch seasoning, low carb, skillet cooking, creamy chicken quesadilla
