High-Protein Chicken Ranch Quesadilla Recipe
A delicious and high-protein chicken ranch quesadilla made with low-carb tortilla, shredded rotisserie chicken, creamy Greek yogurt, and a blend of cheeses. This easy-to-make skillet quesadilla offers a crispy exterior with a melty cheesy filling, perfect for a quick and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 1 serving (1 quesadilla) 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
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
- 1 low-carb tortilla (Mission Carb Balance works perfectly)
- 2 teaspoons butter (for cooking)
Instructions
- Prepare the filling: In a medium bowl, combine shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix with a fork until smooth and well combined, ensuring no visible cheese chunks remain. If the Laughing Cow cheese is cold and firm, microwave the entire bowl for 10 seconds to soften it for easier mixing.
- Assemble the quesadilla: Lay your low-carb tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading it evenly but leaving about a half-inch border around the edges. Carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down to seal the edges.
- Heat the skillet and cook: Place a non-stick skillet over medium heat and add the butter. Let the butter melt and swirl it around to coat the pan evenly. Once you hear a gentle sizzle, carefully place the quesadilla in the center of the skillet.
- Cook first side: Cook the quesadilla for 2 to 3 minutes on the first side until the bottom turns golden brown and the edges look crispy. You will know it’s ready to flip when cheese starts to ooze slightly out of the sealed edge.
- Flip and cook second side: Use a spatula to slide under the quesadilla and flip it carefully. Cook for another 2 to 3 minutes on the second side until golden and crispy.
- Rest and serve: Transfer the cooked quesadilla to a cutting board and let it rest for about one minute before slicing it into triangles. This resting period helps prevent the filling from oozing out during slicing.
Notes
- Use rotisserie chicken for convenience and richer flavor.
- Full-fat Greek yogurt yields the creamiest filling texture.
- Always shred mozzarella cheese from a block to ensure optimal melting quality.
- Cook on medium heat to achieve a crispy exterior and melty inside without burning.
- Avoid overstuffing the tortilla to prevent tearing and uneven cooking.
- Do not store assembled quesadillas; tortillas will become soggy. Only store the filling separately in the refrigerator for up to 3 days.
Keywords: high-protein, chicken quesadilla, ranch seasoning, low carb, quick meal, mozzarella, Greek yogurt
