High-Protein Chicken Ranch Quesadilla Recipe
This High-Protein Chicken Ranch Quesadilla recipe delivers a creamy, flavorful twist on a classic quesadilla using shredded rotisserie chicken, a blend of cheeses, and ranch seasoning all tucked inside a low-carb tortilla. Perfect for a quick, satisfying meal that balances protein and taste with the creamy richness of Greek yogurt and Laughing Cow cheese.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 1 quesadilla (serves 1) 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Filling
- 1/2 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)
- 1/4 cup shredded mozzarella cheese (shredded from block for best melting)
- 1/2 teaspoon ranch seasoning
Quesadilla & Cooking
- 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 well with a fork until the mixture is smooth and well combined with no visible cheese chunks. If the Laughing Cow cheese is cold, microwave the bowl for 10 seconds to soften it.
- 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 around the edge. Fold the empty half over the filling to create a half-moon shape and press gently to seal the edges.
- Heat the skillet and cook: Place a non-stick skillet over medium heat and add butter, swirling it to coat the pan evenly. Once you hear a gentle sizzle, carefully place the quesadilla in the center of the pan.
- Cook first side: Cook for 2-3 minutes until the bottom turns golden brown and edges look crispy. You’ll know it is ready to flip when cheese starts to ooze slightly at the sealed edge.
- Flip and cook second side: Using a spatula, carefully flip the quesadilla and cook for another 2-3 minutes until the second side is golden and crispy.
- Rest and serve: Transfer the quesadilla to a cutting board and let it rest for about one minute. This resting allows the filling to set, preventing it from oozing out when sliced into triangles.
Notes
- Use rotisserie chicken for ease and enhanced flavor.
- Full-fat Greek yogurt produces the creamiest filling texture.
- Always shred cheese from a block for optimal melting.
- Cook over medium heat to get a crispy exterior and a melty interior.
- Do not overstuff the tortilla to avoid tearing and messy cooking.
- Never store assembled quesadillas as the tortilla will become soggy; store filling only and consume within 3 days.
Keywords: chicken quesadilla, high protein, ranch seasoning, low carb, quick lunch, easy dinner
