Description
This High-Protein Chicken Ranch Quesadilla is a quick and delicious low-carb meal featuring a creamy blend of shredded rotisserie chicken, Greek yogurt, cheeses, and ranch seasoning, all grilled to golden perfection in a buttery tortilla. Perfect for a flavorful, protein-packed lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 low-carb tortilla (Mission Carb Balance works perfectly)
- 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
- 2 teaspoons butter (for cooking)
Instructions
- Prepare the Filling: In a medium bowl, combine shredded cooked chicken, plain Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella cheese, and ranch seasoning. Mix thoroughly with a fork until the mixture is smooth and well combined, without any visible chunks of cheese. If the Laughing Cow cheese is cold, microwave the whole bowl for 10 seconds to soften it for easier mixing.
- Assemble the Quesadilla: Lay the 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. Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently on the edges to seal the quesadilla.
- Preheat and Cook: Place a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the pan surface evenly. When you hear a gentle sizzle, carefully place the quesadilla in the center of the skillet.
- Cook First Side: Cook the quesadilla for 2-3 minutes on the first side. The bottom should turn golden brown and the edges become crispy. You will notice the cheese starting to ooze slightly at the sealed edges when it is ready to flip.
- Flip and Cook Second Side: Using a spatula, gently slide it under the filled side and flip the quesadilla carefully. Cook for another 2-3 minutes on the second side until it is golden brown and crispy.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and allow it to rest for about one minute; this rest time helps prevent the filling from spilling out when sliced. Slice into triangles and serve warm.
Notes
- Use rotisserie chicken for convenience and enhanced flavor.
- Full-fat Greek yogurt yields the creamiest filling.
- Always shred mozzarella cheese from a block for optimal melting.
- Cook over medium heat to achieve a crispy exterior with melty cheese inside.
- Do not overfill the tortilla as it can make sealing and cooking difficult.
- Never store assembled quesadillas as the tortilla will become soggy; store only the filling separately and use within 3 days.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg
