High-Protein Chicken Ranch Quesadilla: Crispy, Creamy & Low-Carb Recipe
A deliciously creamy, crispy, and low-carb High-Protein Chicken Ranch Quesadilla that’s quick to prepare and packed with flavor. Using a combination of shredded chicken, Greek yogurt, creamy cheeses, and ranch seasoning wrapped in a low-carb tortilla, this quesadilla offers a satisfying meal with a perfect balance of protein and cheesy goodness.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 1 quesadilla (1 serving) 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
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
Tortilla and Cooking
- 1 Low-Carb Tortilla (e.g., Mission Carb Balance)
- 1/2 tablespoon Butter
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 well combined. If the Laughing Cow cheese is cold, microwave the mixture for 10 seconds to soften for easier blending.
- Assemble the Quesadilla: Lay the tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading it evenly but leaving a small border along the edge. Fold the empty half of the tortilla over the filling to create a half-moon shape. Press lightly along the edges to seal.
- Cook to Golden Perfection: Heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan. Once the butter is melted and sizzling gently, carefully place the quesadilla in the center of the pan. Cook without increasing the heat to allow the interior to warm and cheese to melt while achieving a crispy, golden exterior.
- Flip the Quesadilla: Cook for 2-3 minutes on the first side until golden brown and edges are crispy. Use a spatula to carefully flip the quesadilla and cook for another 2-3 minutes on the other side until equally golden and crisp.
- Rest before Slicing: Transfer the cooked quesadilla to a cutting board. Let it rest for one minute. This helps the melted cheese set slightly to prevent it from spilling out when cut. Slice into three triangles and serve.
- Optional Serving Suggestions: Serve with a side of Greek yogurt mixed with lime juice and cilantro, salsa, pico de gallo, sriracha, or guacamole. Pair with a crisp green salad with vinaigrette or a cup of black bean soup for a fuller meal.
Notes
- Low-carb tortillas help keep the dish lighter and higher in fiber, but whole wheat or flour tortillas can be substituted depending on dietary preferences.
- Shredding chicken rather than cubing enhances texture and allows for better sauce absorption.
- Greek yogurt provides creaminess and protein while reducing calories compared to mayo or sour cream.
- Laughing Cow cheese melts smoothly, but cream cheese can be used as a substitute if needed.
- Use medium heat to ensure the quesadilla crisps evenly without burning.
- Resting the quesadilla briefly before slicing prevents the cheese from oozing out excessively.
Keywords: high-protein chicken quesadilla, low carb quesadilla, creamy chicken quesadilla, ranch quesadilla, quick chicken recipe
