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
Scale
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
