High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb (Print Version)
High-protein chicken ranch quesadilla offers a crispy, low-carb meal. Enjoy juicy chicken, creamy ranch, and melted cheese in a quick, satisfying dish.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 8 Minutes minutes
Total Time: 23 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Diabetic-Friendly
# Ingredients:
→ Crispy Low-Carb Shells
01 -
4 count 8-inch low-carb tortillas
02 -
1/2 tbsp avocado oil
→ Savory Chicken Filling
03 -
12 oz boneless, skinless chicken breast, diced
04 -
1/2 tbsp avocado oil
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1/2 tsp smoked paprika
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
→ Creamy Ranch Infusion
10 -
1/4 cup full-fat plain Greek yogurt
11 -
1 tbsp mayonnaise (avocado oil-based recommended)
12 -
1 tsp dried dill
13 -
1 tsp dried chives
14 -
1 cup shredded Monterey Jack cheese
→ Fresh Accents & Garnish
15 -
2 tbsp fresh cilantro, chopped
16 -
2 count lime wedges, for serving
# Instructions:
01 -
Dice 12 oz boneless, skinless chicken breast into small pieces. In a bowl, toss chicken with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. This is the base for your High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb.
02 -
Heat 1/2 tbsp avocado oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked through and lightly browned. Remove from heat and set aside.
03 -
In a medium bowl, combine 1/4 cup full-fat plain Greek yogurt, 1 tbsp mayonnaise, 1 tsp dried dill, and 1 tsp dried chives. Stir well until smooth and creamy. This forms the delicious ranch base for your High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb.
04 -
Add the cooked chicken and 1 cup shredded Monterey Jack cheese to the ranch sauce mixture. Stir gently until all ingredients are well combined. This savory filling is now ready to be spread into your low-carb tortillas.
05 -
Wipe the skillet clean and add the remaining 1/2 tbsp avocado oil over medium heat. Place one 8-inch low-carb tortilla in the pan. Cook for 1-2 minutes until lightly golden and slightly crispy on one side. Repeat for all 4 count tortillas.
06 -
Place a crispy tortilla (crispy side down) back in the skillet. Spread half of the chicken-ranch filling over one half of the tortilla. Fold the other half over to create a crescent. Cook for 2-3 minutes per side until golden brown and cheese is melted. Repeat for the second High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb.
07 -
Carefully remove the cooked quesadillas from the skillet. Slice each quesadilla in half. Garnish with 2 tbsp fresh cilantro, chopped, and serve immediately with 2 count lime wedges for a fresh, zesty finish.
# Notes:
01 -
For extra crispiness, press down gently on the quesadilla with a spatula while it cooks. This ensures good contact with the pan and helps melt the cheese evenly.
02 -
Feel free to swap Monterey Jack with cheddar or a Mexican blend cheese. For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
03 -
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet or air fryer for best results.
04 -
These quesadillas are fantastic on their own, but also pair well with a side salad or a dollop of extra Greek yogurt for dipping.
# Tools You'll Need:
01 -
Large skillet
02 -
Cutting board
03 -
Chef's knife
04 -
Mixing bowls
05 -
Measuring cups and spoons
06 -
Spatula/Tongs
# Nutrition Facts (Per Serving):
Calories: 795 kcal
Total Fat: 46 g
Total Carbohydrate: 14 g
Protein: 80 g