Description
This High-Protein Chicken Ranch Quesadilla is a quick and delicious meal featuring a creamy blend of shredded chicken, Greek yogurt, cheese, and ranch seasoning encased in a low-carb tortilla and perfectly crisped in a skillet. Ideal for a nutritious lunch or dinner, it offers a satisfying combination of flavors and textures with a boost of protein.
Ingredients
Scale
Quesadilla Filling
- 0.5 cup shredded cooked chicken (rotisserie chicken recommended for best flavor)
- 1 tablespoon plain Greek yogurt (full-fat 4% for creamiest filling)
- 1 Laughing Cow cheese wedge (light or original)
- 0.25 cup shredded mozzarella cheese (shred from block for best melting)
- 0.5 teaspoon ranch seasoning
Other Ingredients
- 1 low-carb tortilla (Mission Carb Balance works perfectly)
- 2 teaspoons butter (for cooking)
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix everything thoroughly with a fork until smooth and well combined, ensuring no chunks of cheese remain. If the Laughing Cow cheese is cold and hard to mix, microwave the entire bowl for 10 seconds to soften it 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 while leaving about a half-inch border clear around the edges. Fold the other half of the tortilla over the filling, creating a half-moon shape. Press down gently but firmly to seal the edges together.
- Heat the Skillet: Place a non-stick skillet over medium heat. Add the butter and let it melt completely, swirling the pan to coat the entire surface evenly. Wait until you hear a gentle sizzling sound indicating the pan is ready for cooking.
- Cook the Quesadilla First Side: Carefully place the assembled quesadilla into the center of the skillet. Cook for 2 to 3 minutes on the first side until the bottom turns golden brown and the edges become crispy. You will notice the cheese beginning to ooze slightly at the sealed edges indicating it’s time to flip.
- Flip and Cook the Second Side: Using a spatula, carefully slide under the quesadilla and flip it over to cook the other side. Cook for another 2 to 3 minutes until the second side also achieves a golden brown color and crispy texture.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and allow it to rest for about one minute. This resting step helps prevent the filling from spilling out when slicing. Once rested, cut into triangles and serve warm.
Notes
- Use rotisserie chicken for ease and enhanced flavor.
- Full-fat Greek yogurt yields the creamiest filling texture.
- Always shred mozzarella cheese from a block for better melting and texture.
- Maintain medium heat to achieve a crispy exterior and perfectly melted interior.
- Do not overstuff the tortilla to prevent difficulty sealing and spilling.
- Never store assembled quesadillas as tortillas will become soggy; only store the filling for up to 3 days.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 75mg
