If you love quesadillas but want to keep things hearty, satisfying, and nutritious, then you are going to adore this High Protein Chicken Ranch Quesadilla Recipe. It’s everything you crave in a comfort dish—creamy, crispy, and bursting with bold ranch flavor—yet it stays low carb and packed with muscle-building protein. Whether you’re fueling up after a workout or just want a tasty meal that doesn’t skimp on flavor, this recipe hits all the right spots with its tender shredded chicken, melty mozzarella, and that irresistible ranch seasoning that ties it all together perfectly.
Ingredients You’ll Need
This High Protein Chicken Ranch Quesadilla Recipe comes together with a handful of simple, smart ingredients that each play a crucial role in delivering texture, taste, and color. Every element is chosen not just to nourish but also to make your cooking effortless and rewarding.
- 2 large chicken breasts: Provides the star protein, tender and perfect for shredding into the quesadilla filling.
- 1 tablespoon ranch seasoning: The magic spice blend that adds that creamy, tangy ranch flavor we all love.
- 1 cup shredded mozzarella cheese: Melts beautifully and adds gooey, cheesy goodness that binds everything together.
- 1/2 cup cream cheese: Adds creaminess and richness, making the filling luxuriously smooth.
- 4 low-carb tortillas: Keep carbs in check while providing the crispy outer shell that toasts perfectly.
- 1 tablespoon olive oil: For perfectly crisping the tortillas without any greasy aftertaste.
- 1/4 cup chopped green onions: A fresh, mild bite that brightens and balances the creamy filling.
- 1/2 cup cooked beef bits (optional): Adds extra protein and smoky depth if you want to up the flavor game.
How to Make High Protein Chicken Ranch Quesadilla Recipe
Step 1: Cook and Shred the Chicken
Start by cooking your chicken breasts thoroughly until they’re juicy and no longer pink inside. Once cooked, shred them finely using two forks. This shredding creates the perfect texture to blend seamlessly with the creamy ranch filling.
Step 2: Combine the Filling Ingredients
In a medium bowl, mix together your shredded chicken, cream cheese, ranch seasoning, shredded mozzarella, and chopped green onions. If you’re using cooked beef bits, stir those in now too. This mixture is where all the creamy, savory flavors come to life.
Step 3: Prepare to Cook the Quesadilla
Heat a skillet over medium heat and add your olive oil to coat the surface. This ensures the tortillas crisp up nicely without absorbing too much oil or sticking.
Step 4: Assemble and Cook
Spread a generous amount of the chicken filling on one half of a low-carb tortilla, then fold it over to create a half-moon shape. Place the filled tortilla onto the hot skillet and cook for about 3-4 minutes on each side until golden brown, crispy, and the cheese has melted beautifully inside.
Step 5: Slice and Serve Warm
Once cooked to perfection, slice your quesadilla into wedges. Serve it immediately while warm, pairing perfectly with fresh salsa, creamy guacamole, or even sour cream for dipping.
How to Serve High Protein Chicken Ranch Quesadilla Recipe
Garnishes
Garnishing your quesadilla with fresh cilantro leaves, a dollop of sour cream, or sliced jalapeños can amplify the flavors and add vibrant pops of color that make the dish even more inviting. Green onions sprinkled on top also boost freshness for a perfectly balanced bite.
Side Dishes
This High Protein Chicken Ranch Quesadilla Recipe pairs beautifully with light and fresh accompaniments like a crisp garden salad, zucchini noodles tossed in garlic butter, or a simple side of roasted vegetables. These sides keep your meal balanced and complement the richness of the quesadilla.
Creative Ways to Present
For parties or meal prep, cut the quesadillas into small bite-sized pieces and arrange them on a platter with dipping sauces on the side. You can also serve stacked quesadilla towers, layering colorful avocado slices and tomato for a fun and eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in foil or store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for a delicious and protein-packed snack or meal anytime.
Freezing
You can freeze cooked quesadillas by wrapping each individually in plastic wrap and then placing them in a freezer-safe bag. Frozen quesadillas will maintain their quality for up to 2 months, giving you a quick and easy option later on.
Reheating
To reheat, place the quesadilla on a skillet over medium heat for a few minutes on each side until warmed through and crispy again. Avoid microwaving if you want to preserve the crispiness of the tortilla.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! Cheddar, Monterey Jack, or Pepper Jack all work wonderfully and can add different flavor notes while still melting nicely.
Is this recipe suitable for low-carb diets?
Yes, using low-carb tortillas keeps the carb count down while still providing that tortilla crunch you love in quesadillas.
Can I make this recipe dairy-free?
You can substitute cream cheese and mozzarella with dairy-free alternatives, but expect a slight change in texture and flavor. It’s still delicious but may not be as creamy.
Can I prep the filling in advance?
Definitely! The filling can be made a day ahead and stored in the fridge. It actually allows the flavors to meld better for a tastier quesadilla.
What if I don’t have ranch seasoning?
You can mix your own using garlic powder, onion powder, dried dill, and parsley with salt and pepper to recreate that signature ranch taste.
Final Thoughts
If you’re looking for a scrumptious meal that feels indulgent but fuels your body with protein, this High Protein Chicken Ranch Quesadilla Recipe is a must-try. It’s simple to make, packed with flavors, and delivers the perfect combo of creamy and crispy every time. I promise once you try it, you’ll want to keep this one in your regular recipe rotation!
Print
High Protein Chicken Ranch Quesadilla Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Description
This High Protein Chicken Ranch Quesadilla is a delicious, low-carb meal perfect for a quick and satisfying lunch or dinner. Packed with shredded chicken, creamy cheeses, and zesty ranch seasoning, these quesadillas offer a crispy and creamy texture that’s both flavorful and nutritious. Ready in just 25 minutes, they’re ideal for busy weeknights or meal prepping.
Ingredients
Chicken Mixture
- 2 large chicken breasts (about 1 pound)
- 1 tablespoon ranch seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1/4 cup chopped green onions
- 1/2 cup cooked beef bits (optional)
Assembly & Cooking
- 4 low-carb tortillas
- 1 tablespoon olive oil
Instructions
- Cook the Chicken: Cook the chicken breasts thoroughly until they reach an internal temperature of 165°F (74°C) and are fully cooked. Once cooked, shred the chicken into bite-sized pieces using two forks or your hands.
- Prepare the Filling: In a mixing bowl, combine the shredded chicken, cream cheese, ranch seasoning, shredded mozzarella cheese, chopped green onions, and optional cooked beef bits. Mix well until all ingredients are evenly incorporated.
- Heat the Skillet: Place a skillet over medium heat and add the olive oil to coat the bottom evenly, preparing it for cooking the quesadillas.
- Assemble the Quesadilla: Lay one low-carb tortilla flat on a plate or board. Spread the chicken and cheese filling generously over half of the tortilla, then fold the other half over to create a half-moon shape.
- Cook the Quesadilla: Transfer the folded quesadilla onto the heated skillet. Cook for about 3 to 4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese inside is melted.
- Serve Warm: Remove the quesadilla from the skillet and let it cool slightly before slicing into wedges. Serve warm with salsa, guacamole, or your favorite dipping sauces.
Notes
- For an extra crispy quesadilla, press down gently with a spatula while cooking.
- You can substitute low-carb tortillas with whole wheat or regular tortillas if preferred, though carb content will increase.
- If you don’t have cooked beef bits, the quesadilla is great without them for a chicken-only option.
- Keep cooked quesadillas warm in a low oven (about 200°F) while finishing the rest.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet for best texture.
