Description
A delicious and high-protein chicken ranch quesadilla made with shredded rotisserie chicken, creamy Greek yogurt, and melty cheeses, cooked to crispy perfection in a non-stick skillet. This quick and easy recipe offers a flavorful and satisfying meal perfect for any time of the day.
Ingredients
Scale
Filling
- 1/2 cup shredded cooked chicken (rotisserie chicken recommended for best flavor)
- 1 tablespoon plain Greek yogurt (full-fat 4% recommended for creamiest filling)
- 1 Laughing Cow cheese wedge (light or original)
- 1/4 cup shredded mozzarella cheese (shred from block for best melting)
- 1/2 teaspoon ranch seasoning
Quesadilla
- 1 low-carb tortilla (Mission Carb Balance recommended)
- 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 of cheese. If the Laughing Cow cheese is cold and hard to mix, microwave the whole bowl for 10 seconds to soften before mixing.
- Assemble the quesadilla: Lay the low-carb tortilla flat on a cutting board. Spoon the creamy chicken filling onto one half of the tortilla, spreading evenly while leaving about a half-inch border around the edges. Fold the other half of the tortilla over the filling to form a half-moon shape. Press down gently along the edges to seal.
- Cook the quesadilla: Heat a non-stick skillet over medium heat. Add the butter and let it melt, swirling it around to coat the surface evenly. When you hear a gentle sizzle, carefully place the assembled quesadilla in the skillet’s center.
- Brown the first side: Cook the quesadilla for 2 to 3 minutes until the bottom is golden brown and the edges appear crispy. You can check if it’s ready to flip when you notice cheese beginning to ooze slightly from the sealed edge.
- Flip and cook the second side: Slide a spatula gently under the quesadilla and flip it over. Cook for another 2 to 3 minutes on the other side until it is also golden and crispy.
- Rest and serve: Transfer the cooked quesadilla to a cutting board. Allow it to rest for about one minute before slicing into triangles. This helps prevent the filling from oozing out when cut.
Notes
- Use rotisserie chicken for convenience and enhanced flavor.
- Full-fat Greek yogurt yields the creamiest and richest filling.
- Always shred mozzarella cheese from a block for optimal melting and texture.
- Cook over medium heat to achieve a crispy exterior and a melty interior.
- Avoid overstuffing the tortilla to ensure even cooking and easy flipping.
- Do not store assembled quesadillas as the tortilla may become soggy; store filling separately for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: chicken ranch quesadilla, high protein quesadilla, low carb quesadilla, rotisserie chicken recipe, healthy quesadilla, easy chicken quesadilla, Greek yogurt quesadilla
