High-Protein Chicken Ranch Quesadilla | Crispy & Low-Carb (Print Version)
High-protein chicken ranch quesadilla with a crispy shell. Enjoy this satisfying, low-carb meal that's quick to make and packed with flavor.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 8 Minutes minutes
Total Time: 18 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Diabetic-Friendly
# Ingredients:
→ The Crispy Shell
01 -
2 large (8-inch) low-carb tortillas
02 -
1 tbsp olive oil
03 -
1 cup shredded Monterey Jack cheese
→ High-Protein Ranch Filling
04 -
12 oz boneless, skinless chicken breast
05 -
1 tbsp olive oil
06 -
1 tbsp ranch seasoning mix (sugar-free)
07 -
1/2 tsp garlic powder
08 -
1/4 tsp smoked paprika
09 -
Salt and black pepper to taste
→ Tangy Yogurt Drizzle & Freshness
10 -
1/4 cup plain Greek yogurt (2% or full-fat)
11 -
1 tbsp fresh lime juice
12 -
2 tbsp chopped fresh cilantro, for garnish
13 -
2 tbsp sliced green onions, for garnish
# Instructions:
01 -
Cut the 12 oz boneless, skinless chicken breast into small, bite-sized pieces. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1 tbsp ranch seasoning mix, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, salt, and black pepper to taste. This is the first step for your High-Protein Chicken Ranch Quesadilla | Crispy & Low-Carb.
02 -
Heat a large non-stick 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 the cooked chicken from the skillet and set it aside in a bowl.
03 -
In a small bowl, combine 1/4 cup plain Greek yogurt (2% or full-fat) and 1 tbsp fresh lime juice. Stir well until the mixture is smooth and creamy. This tangy drizzle will add a burst of freshness to your High-Protein Chicken Ranch Quesadilla | Crispy & Low-Carb.
04 -
Wipe the skillet clean. Add 1/2 tbsp olive oil and heat over medium. Place one 8-inch low-carb tortilla in the skillet. Sprinkle half of the 1 cup shredded Monterey Jack cheese over one half of the tortilla, then top with half of the cooked chicken.
05 -
Cook for 2-3 minutes until the tortilla is golden brown on the bottom and the cheese is melted. Sprinkle the remaining half of the cheese over the chicken, then carefully fold the empty half of the tortilla over the filling. Press down gently to create a perfect High-Protein Chicken Ranch Quesadilla | Crispy & Low-Carb.
06 -
Continue cooking for another 2-3 minutes, flipping once, until both sides are crispy and golden brown. Remove from skillet, slice in half, and repeat with the second tortilla and remaining ingredients. Garnish with 2 tbsp chopped fresh cilantro and 2 tbsp sliced green onions. Drizzle with the Greek yogurt mixture and serve immediately.
# Notes:
01 -
For an even crispier shell, press down firmly on the quesadilla with a spatula while it cooks.
02 -
Speed up prep by using pre-cooked rotisserie chicken; simply shred and toss with the ranch seasoning.
03 -
Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet for best results.
04 -
Serve your quesadillas with a side of your favorite salsa or a simple green salad for a complete meal.
# Tools You'll Need:
01 -
Large non-stick skillet
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 726 kcal
Total Fat: 38 g
Total Carbohydrate: 23 g
Protein: 73 g