Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
Introduction
This Protein Chicken Ranch Quesadilla is a deliciously crispy and creamy low-carb meal that’s perfect for a quick lunch or dinner. Packed with shredded chicken, flavorful ranch dressing, and melty cheese, it’s a satisfying way to enjoy a healthy twist on a classic favorite.
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 the shredded chicken with ranch dressing. Stir in the diced bell peppers and chopped green onions. Season with salt and pepper to taste.
- Step 2: Heat a skillet over medium heat and add the olive oil. Place one tortilla in the skillet to warm.
- Step 3: On half of the tortilla, spread a layer of the chicken mixture and top with shredded cheese. Fold the tortilla over to cover the filling.
- Step 4: Cook for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for another 3 to 4 minutes until the other side is golden and the cheese has melted.
- Step 5: Remove from the skillet and let it sit for a minute before slicing into wedges. Serve warm.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or chili powder to the chicken mixture.
- Swap out bell peppers for jalapeños if you prefer a spicy kick.
- Use a mix of cheddar and mozzarella for a blend of sharp and gooey cheese.
- To make it dairy-free, substitute cheese with a vegan alternative and use a dairy-free ranch dressing.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain crispiness, or microwave briefly if in a hurry, though the tortilla may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the ranch and vegetables.
What can I serve with these quesadillas?
They pair well with a side salad, guacamole, salsa, or sour cream for dipping to add freshness and extra flavor.
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Protein Chicken Ranch Quesadilla Crispy Creamy Low Carb Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Protein Chicken Ranch Quesadilla is a crispy, creamy, and low-carb meal perfect for a quick lunch or dinner. Shredded chicken breast mixed with flavorful ranch dressing, bell peppers, and green onions is layered with melted cheese inside low-carb tortillas, then pan-cooked to golden perfection for a deliciously satisfying dish packed with protein and minimal carbs.
Ingredients
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
- 4 low-carb tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
Instructions
- Prepare the filling: In a mixing bowl, combine the shredded cooked chicken breast with ranch dressing. Add diced bell peppers and chopped green onions to the mixture. Season with salt and pepper to taste, stirring thoroughly until well combined.
- Heat the skillet: Place a skillet over medium heat and add one tablespoon of olive oil. Allow the oil to warm up, ensuring the skillet is ready for cooking the quesadilla.
- Assemble the quesadilla: Place one low-carb tortilla flat into the heated skillet. On one half of the tortilla, spread an even layer of the chicken filling and then sprinkle shredded cheese over it. Carefully fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the quesadilla: Let it cook for 3 to 4 minutes until the bottom becomes golden brown and crispy. Use a spatula to flip the quesadilla gently to cook the other side for another 3 to 4 minutes until it is crispy and the cheese inside has melted completely.
- Serve: Remove the quesadilla from the skillet and place it on a cutting board. Allow it to rest for one minute to let the cheese set slightly. Slice into wedges and serve warm for the best taste.
Notes
- Use low-carb tortillas to keep the recipe keto-friendly and reduce carbohydrate intake.
- For extra crispiness, cook on medium-low heat to prevent burning while allowing thorough melting of cheese.
- Feel free to substitute ranch dressing with a low-carb, sugar-free variety for a healthier option.
- Add jalapeños or hot sauce for an extra kick of spice if desired.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: chicken quesadilla, low carb chicken recipe, protein quesadilla, ranch chicken quesadilla, low carb dinner, easy quesadilla recipe
