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
Scale
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.
