High-Protein Chicken Ranch Quesadilla Recipe

Introduction

This High-Protein Chicken Ranch Quesadilla is a quick and satisfying meal perfect for busy days. Packed with creamy, cheesy goodness and tangy ranch flavor, it’s a delicious way to enjoy a protein boost with minimal effort.

Ingredients

• 1 Low-Carb Tortilla (such as Mission Carb Balance)
• 1/2 cup Shredded Cooked Chicken (rotisserie or leftover baked/grilled chicken)
• 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

1. Step 1: In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly until creamy and evenly coated. If the cheese wedge is cold, microwave the bowl for 10 seconds to soften before mixing.
2. Step 2: 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 edge. Fold the other half over the filling and press gently to seal.
3. Step 3: Heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan. Place the quesadilla in the skillet once the butter is melted and sizzling gently.
4. Step 4: Cook for 2-3 minutes on the first side until golden brown and crispy. Flip carefully with a spatula and cook another 2-3 minutes on the other side until equally golden.
5. Step 5: Transfer the cooked quesadilla to a cutting board and let it rest for one minute before slicing. This helps the filling set for a cleaner cut and better presentation.

Tips & Variations

• Use whole wheat or flour tortillas if you don’t have low-carb options, but watch your carb intake accordingly.
• For extra melty cheese, shred mozzarella from a block instead of using pre-shredded cheese.
• Substitute plain Greek yogurt with light sour cream for a similar creamy texture.
• Add diced bell peppers, sweet corn, or pickled jalapeños for added crunch and flavor.
• Try swapping ranch seasoning for buffalo sauce and mozzarella for pepper jack for a spicy twist.
• Mix in wilted spinach or sautéed mushrooms for a veggie-packed quesadilla.
• Use shredded turkey and cooked bacon for a turkey club inspired version.
• Replace ranch seasoning with taco seasoning to give it a fun taco night vibe.

Storage

Store leftover filling in an airtight container in the fridge for up to 3 days. Assemble and cook quesadillas fresh for best texture. Reheat cooked quesadillas in a skillet over medium heat until warmed through and crispy, avoiding the microwave to preserve 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 and cook patiently. Gentle heat allows the filling to warm evenly while the outside crisps without burning.

Can I make a big batch of the filling ahead of time?

Absolutely! Prepare the filling in advance and store it in an airtight container in the fridge for up to 3 days. Stir well before assembling quesadillas to ensure the mixture is well combined.

High-Protein Chicken Ranch Quesadilla Recipe

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4.6 from 75 reviews

This High-Protein Chicken Ranch Quesadilla recipe combines low-carb tortillas, shredded chicken, creamy Greek yogurt, and melted cheeses with flavorful ranch seasoning to create a quick, satisfying, and nutrient-packed handheld meal. Perfect for a fast lunch or dinner, it delivers a crispy, golden exterior with a melty, savory filling, customizable with your favorite add-ins or dips.

• Author: Jeannette
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 1 quesadilla (1 serving) 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Quesadilla Base

• 1 Low-Carb Tortilla (such as Mission Carb Balance)

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

Cooking

• 1/2 tablespoon Butter

Optional Dipping Suggestions

• Greek Yogurt mixed with lime juice and cilantro
• Salsa or Pico de Gallo
• Sriracha or Guacamole

Instructions

1. 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 the filling is creamy and evenly coated. For easier mixing, microwave the bowl for 10 seconds if the cheese is too cold.
2. Assemble the Quesadilla: Lay the low-carb tortilla flat on a cutting board. Spoon the creamy chicken mixture evenly over one half of the tortilla, leaving a small border around the edge to prevent filling from spilling out. Fold the empty half of the tortilla over the filling for a half-moon shape, then press down gently to seal the edges.
3. Cook to Golden Perfection: Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan. When the butter is sizzling gently, carefully place the quesadilla in the center of the skillet. Maintain medium heat to ensure the filling melts inside without burning the tortilla.
4. Flip the Quesadilla: Cook the first side for 2-3 minutes until golden brown and edges look crispy. Using a spatula, flip it carefully and cook the other side for another 2-3 minutes until also golden and crispy.
5. Rest Before Slicing: Transfer the cooked quesadilla to a cutting board and let it rest for one minute. This allows the cheese filling to set slightly, preventing it from oozing out when sliced.
6. Serve: Slice the quesadilla into three triangles and serve with your choice of dips such as Greek yogurt with lime and cilantro, salsa, or a drizzle of sriracha or guacamole. For a fuller meal, pair it with a crisp green salad or black bean soup.

Notes

• Use medium heat to avoid burning the tortilla while ensuring the filling melts thoroughly.
• Shred your own mozzarella cheese from a block for better melting; pre-shredded cheese contains anti-caking agents that reduce melty texture.
• The filling can be made ahead and stored in an airtight container in the fridge for up to 3 days; stir before assembling.
• Customize the filling with bell peppers, corn, jalapeños, or swap ranch seasoning for Buffalo or taco seasoning to vary flavor.
• Butter provides superior crispiness and color; for dairy-free options, use avocado or olive oil spray though butter remains the best choice.

Keywords: chicken quesadilla, high-protein, low-carb, ranch seasoning, quick recipe, easy lunch, Greek yogurt, shredded chicken, melted cheese