Description
This High-Protein Chicken Ranch Quesadilla is a healthier twist on the classic cheesy melt, offering double the protein and half the calories of typical fast-food versions. Featuring a creamy Greek yogurt-based ranch sauce, shredded chicken, and a blend of low-fat cheeses inside a low-carb, high-fiber tortilla, it’s a quick, satisfying, and nutritious meal perfect for post-workout recovery or any time you crave a delicious, protein-packed quesadilla.
Ingredients
Scale
The Core
- 1 large Low-Carb/High-Fiber Tortilla (e.g., Mission Carb Balance or La Banderita)
- 4–5 oz Cooked Chicken Breast, shredded or diced (rotisserie recommended)
- ½ cup Shredded Cheese (mix of Low-Fat Mozzarella and Sharp Cheddar)
The Ranch Hack
- ¼ cup Non-Fat Greek Yogurt
- 1 tsp Ranch Seasoning Mix (dry powder packet, e.g., Hidden Valley)
- 1 tsp Water or Pickle Juice
The Extras (Optional)
- 1 tbsp Bacon Bits
- Green Onions for garnish
Instructions
- The Protein Ranch: In a small bowl, combine the non-fat Greek yogurt, ranch seasoning mix, and water or pickle juice. Stir until smooth and creamy, tasting to ensure it closely resembles commercial ranch dressing but with a thicker texture.
- The Assembly: Lay the tortilla flat on a clean surface. Spread half of the prepared protein ranch evenly over one half of the tortilla. Layer the shredded chicken evenly on top, sprinkle with bacon bits if using, and then add the shredded cheese blend. Fold the empty half of the tortilla over to close the quesadilla, leaving about a ½-inch border around the edges to prevent cheese from leaking out.
- The Crisping (Low and Slow): Preheat a non-stick skillet over medium heat and lightly spray with cooking spray. Place the quesadilla in the pan and cook for 3 to 4 minutes on the first side. Use a second heavy pan or spatula to press down gently on the quesadilla to ensure even browning and cheese adhesion.
- The Flip: Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, about 3 to 4 minutes.
- Serve: Remove the quesadilla from the skillet and let it rest for about 1 minute to allow the cheese to set slightly. Slice into wedges and serve with the remaining protein ranch dressing for dipping. Optionally, garnish with chopped green onions for added freshness.
Notes
- Use a kitchen scale for accurate chicken measurement to maximize protein intake.
- Choose low-fat cheeses to save calories without compromising melt and flavor.
- Do not overfill the quesadilla to avoid cheese leakage and burning.
- Pressing the quesadilla while cooking improves texture and melt.
- Optional bacon bits add smoky flavor with minimal added calories.
- Customize with spinach or diced bell peppers for extra volume and nutrients.
- For a keto-friendly version, use a cheese shell or keto-flour tortillas.
- For a spicy kick, add Sriracha or chipotle powder to the ranch sauce.
- Substitute dairy-free yogurt and vegan cheese for a dairy-free option (note protein content may decrease).
- Prep Time: 5 minutes
- Cook Time: 6-8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: high-protein, chicken quesadilla, low carb, Greek yogurt ranch, healthy quesadilla, post-workout meal, low-fat cheese, quick dinner, muscle building
