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
Scale
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
