High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb (Print Version)
High-Protein Chicken Ranch Quesadilla offers a crispy, low-carb meal. Enjoy juicy chicken, tangy ranch, and melted cheese in minutes for a satisfying dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Diabetic-Friendly
# Ingredients:
→ The Protein Powerhouse
01 -
12 oz boneless, skinless chicken breast
02 -
1/2 tsp garlic powder
03 -
1/2 tsp onion powder
04 -
1/4 tsp smoked paprika
05 -
Salt and black pepper to taste
→ Crispy Low-Carb Shells
06 -
2 large (8-inch) low-carb tortillas
07 -
1 tbsp avocado oil
→ Creamy Ranch Core
08 -
1/4 cup plain non-fat Greek yogurt
09 -
1 tbsp sugar-free ranch seasoning mix
10 -
1 cup shredded Monterey Jack cheese
→ Freshness & Zest
11 -
2 tbsp chopped fresh cilantro, for garnish
12 -
1/2 lime, cut into wedges, for serving
13 -
1/4 cup diced red onion, for garnish (optional)
# Instructions:
01 -
Dice 12 oz boneless, skinless chicken breast into small pieces. In a bowl, toss chicken with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, salt, and black pepper to taste. This is the protein powerhouse for your High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb.
02 -
Heat 1 tbsp avocado oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until fully cooked through and lightly browned. Remove chicken from skillet and set aside.
03 -
In a small bowl, combine 1/4 cup plain non-fat Greek yogurt with 1 tbsp sugar-free ranch seasoning mix. Stir well until smooth and creamy. This forms the delicious, low-carb ranch core for your High-Protein Chicken Ranch Quesadilla.
04 -
Lay out 2 large (8-inch) low-carb tortillas. Spread half of the ranch sauce evenly over one side of each tortilla. Top each with half of the cooked chicken and 1 cup shredded Monterey Jack cheese, distributing evenly.
05 -
Wipe the skillet clean and return to medium heat. Place one assembled tortilla, cheese-side up, into the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese is melted. Repeat for the second High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb.
06 -
Remove quesadillas from the skillet and slice each into wedges. Garnish with 2 tbsp chopped fresh cilantro and 1/4 cup diced red onion (optional). Serve immediately with 1/2 lime wedges for an extra burst of freshness.
# Notes:
01 -
For extra crispiness, press down gently on the quesadilla with a spatula while it cooks. Ensure your skillet is hot enough to get a nice golden-brown crust without burning.
02 -
Leftover cooked chicken and ranch sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Assemble and cook quesadillas fresh for the best texture.
03 -
Feel free to customize! Swap Monterey Jack for a low-fat cheddar, add a pinch of cayenne for heat, or include a handful of spinach for extra greens in your filling.
04 -
Serve these quesadillas with a side of your favorite salsa or a dollop of extra Greek yogurt for dipping. A sprinkle of jalapeños can also add a nice kick.
# Tools You'll Need:
01 -
Large non-stick skillet
02 -
Spatula
03 -
Cutting board
04 -
Chef's knife
05 -
Small mixing bowl
# Nutrition Facts (Per Serving):
Calories: 535 kcal
Total Fat: 30 g
Total Carbohydrate: 9 g
Protein: 56 g