High-Protein Chicken Ranch Quesadilla Recipe
Introduction
This High-Protein Chicken Ranch Quesadilla is a quick, flavorful meal perfect for lunch or dinner. Packed with tender chicken, creamy cheeses, and zesty ranch seasoning, it delivers satisfying protein and delicious taste in every crispy bite.
Ingredients
- 1 Low-Carb Tortilla (such as Mission Carb Balance)
- 1/2 cup Shredded Cooked Chicken (rotisserie or leftover baked/grilled)
- 1 tablespoon Plain Greek Yogurt
- 1 Laughing Cow Cheese Wedge (Light or Original)
- 1/4 cup Shredded Mozzarella Cheese
- 1/2 teaspoon Ranch Seasoning
- 1/2 tablespoon Butter
Instructions
- Step 1: In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly until the filling is creamy and evenly coated. If the cheese wedge is firm, microwave the mixture for 10 seconds to soften before mixing.
- Step 2: Lay the tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading it evenly and leaving a small border along the edge. Fold the other half over the filling to form a half-moon shape and press lightly to seal.
- Step 3: Heat a non-stick skillet over medium heat. Add the butter and let it melt, swirling to coat the pan. Place the quesadilla in the skillet and cook for 2-3 minutes until the bottom is golden and crispy.
- Step 4: Carefully flip the quesadilla using a wide spatula, and cook for another 2-3 minutes until the second side is also golden and crispy.
- Step 5: Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. This helps the cheese filling set, preventing it from spilling out when sliced. Cut into triangles and serve.
Tips & Variations
- Substitute light sour cream for Greek yogurt if preferred.
- Mix your own ranch seasoning using dried dill, parsley, garlic powder, onion powder, and salt for a fresh touch.
- Add finely diced bell peppers, corn, or pickled jalapeños for extra crunch and flavor.
- Swap mozzarella for pepper jack and mix Buffalo sauce into the filling for a spicy twist.
- Incorporate sautéed mushrooms or wilted spinach to boost veggie intake without losing flavor.
- Use shredded turkey and cooked bacon for a Turkey Club version.
- Replace ranch seasoning with taco seasoning for a Tex-Mex flair.
Storage
Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat quesadillas gently in a skillet over medium heat or air fryer at 370°F (190°C) for 5-6 minutes, flipping halfway, to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
My quesadilla is burning on the outside before the cheese melts inside. What am I doing wrong?
This usually means the heat is too high. Lower your stove to medium heat and be patient. Medium heat ensures the tortilla crisps evenly while the filling melts properly.
Can I make a big batch of the filling ahead of time?
Yes! The filling keeps well in the fridge for up to 3 days in an airtight container. Stir it before assembling to maintain the creamy texture.
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High-Protein Chicken Ranch Quesadilla Recipe
- Total Time: 11 minutes
- Yield: 1 quesadilla (serving) 1x
- Diet: Low Carb
Description
This High-Protein Chicken Ranch Quesadilla is a simple, flavorful, and macro-balanced recipe perfect for a satisfying lunch or light dinner. Featuring shredded cooked chicken mixed with Greek yogurt, creamy Laughing Cow cheese, mozzarella, and ranch seasoning, all sandwiched in a low-carb tortilla and cooked to golden perfection in a skillet. It’s quick to make, high in protein, and customizable with various flavorful twists.
Ingredients
Quesadilla Filling
- 1/2 cup shredded cooked chicken (rotisserie or leftover baked/grilled)
- 1 tablespoon plain Greek yogurt
- 1 Laughing Cow cheese wedge (light or original)
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon ranch seasoning
Quesadilla Base & Cooking
- 1 low-carb tortilla (e.g., Mission Carb Balance tortilla)
- 1/2 tablespoon butter (or light spray of avocado/olive oil for dairy-free)
Instructions
- Make the Filling: In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until creamy and evenly blended. If the cheese is cold and hard, microwave the mixture for 10 seconds to soften for easier mixing.
- Assemble the Quesadilla: Lay the tortilla flat on a cutting board. Spread the chicken mixture evenly over one half of the tortilla, leaving a small border around the edges. Fold the other half of the tortilla over the filling to create a half-moon shape. Gently press down to seal the edges.
- Cook the Quesadilla: Heat a non-stick skillet over medium heat. Add butter and swirl to coat the pan evenly. Place the quesadilla in the skillet and cook for 2-3 minutes until the bottom is golden brown and crispy.
- Flip and Cook Other Side: Using a wide spatula, carefully flip the quesadilla over. Cook for another 2-3 minutes until the second side is equally golden and crisp and the inside filling is hot and melty.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. This allows the cheese filling to set slightly to prevent it from oozing out when sliced. Cut into three triangles and serve with desired dips or sides.
Notes
- Use medium heat to avoid burning the tortilla before the filling melts completely.
- The filling can be prepped ahead and stored in an airtight container for up to 3 days in the fridge.
- Use a wide spatula and confident quick flip to prevent quesadilla from falling apart.
- Can be air fried at 370°F (190°C) for 5-6 minutes, flipping halfway, for a crispy texture without stovetop cooking.
- Customize by adding diced bell peppers, corn, jalapeños, buffalo sauce, veggies like spinach or mushrooms, or swapping chicken for turkey and bacon.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: high protein, chicken quesadilla, ranch seasoning, low carb, quick meal, skillet cooking
