High Protein Chicken Ranch Quesadilla Crispy Low Carb is a game-changer for anyone seeking a quick, healthy, and utterly satisfying meal. This recipe delivers a flavor-packed, guilt-free quesadilla that’s perfect for busy weeknights or a substantial lunch.
Key Ingredients for High Protein Chicken Ranch Quesadilla Crispy Low Carb
- 1.5 cups shredded cooked chicken breast (rotisserie chicken or pre-cooked grilled chicken works wonderfully)
- 4 tablespoons creamy ranch dressing (look for a lower-carb, full-fat version for best flavor and texture)
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of black pepper
- 4 large low-carb tortillas (choose a brand with 3-6g net carbs per tortilla)
- 1 cup shredded Monterey Jack cheese or a Mexican blend cheese
- 1/2 cup shredded cheddar cheese
- Optional: A few slices of cooked bacon, crumbled (for extra flavor and crunch)
How to Make High Protein Chicken Ranch Quesadilla Crispy Low Carb
This High Protein Chicken Ranch Quesadilla Crispy Low Carb is surprisingly simple to whip up, making it an ideal weeknight warrior. In about 15 minutes, you’ll have a golden-brown, perfectly crisp quesadilla bursting with flavor. The creamy ranch-infused chicken filling combined with melted cheese and a satisfying crispy exterior makes this dish incredibly delicious and far more filling than you’d expect for a low-carb option.
Step-by-Step Instructions
- Prepare the Chicken Filling: In a medium bowl, combine the shredded cooked chicken breast with the creamy ranch dressing. Add the dried dill weed, garlic powder, onion powder, and black pepper. Stir everything together until the chicken is well coated and the seasoning is evenly distributed. If you are using crumbled cooked bacon, you can gently fold it into the chicken mixture at this stage.
- Assemble the Quesadillas: Lay out two of the low-carb tortillas on a clean work surface. Divide the chicken mixture evenly between the two tortillas, spreading it across one half of each tortilla, leaving a small border around the edges.
- Add the Cheese: Sprinkle half of the Monterey Jack cheese (or blend) and half of the cheddar cheese over the chicken mixture on each tortilla.
- Fold and Prepare for Cooking: Carefully fold the other half of each tortilla over the filling, creating a half-moon shape. Press down gently.
- Cook the Quesadillas: Heat a large non-stick skillet or griddle over medium heat. You can add a tablespoon of butter or a swirl of olive oil or avocado oil for extra crispiness, though a good non-stick pan might not require it.
- Crisp the First Side: Carefully place one folded quesadilla into the hot skillet. Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. Press down gently with a spatula as it cooks to ensure even browning and melting.
- Cook the Second Side: Flip the quesadilla and cook the other side for another 3-5 minutes, until equally golden and crispy. Repeat this process with the remaining quesadilla.
- Slice and Serve: Once cooked, transfer the quesadillas to a cutting board. Let them rest for a minute, then slice each quesadilla into wedges. Serve immediately with your favorite low-carb toppings.
Why You’ll Love This High Protein Chicken Ranch Quesadilla Crispy Low Carb
You’ll absolutely love this High Protein Chicken Ranch Quesadilla Crispy Low Carb because it’s a truly satisfying meal that’s surprisingly light. The star of the show is the intensely flavorful, ranch-infused chicken, perfectly complemented by gooey melted cheese and a satisfyingly crispy tortilla exterior – making it a far more sophisticated take on your average quesadilla. Best of all, making this at home is incredibly budget-friendly compared to ordering takeout, allowing you to enjoy a gourmet-style meal without the hefty price tag.
This is a fantastic alternative to heavier, carb-laden lunches and dinners. Imagine the joy of biting into a perfectly crisp quesadilla that not only tastes amazing but also keeps you feeling full and energized, all while adhering to your low-carb lifestyle. The versatility of this recipe means you can customize it with your favorite low-carb toppings like avocado, pico de gallo, or even a dollop of sour cream. Don’t hesitate, give this delicious and guilt-free High Protein Chicken Ranch Quesadilla Crispy Low Carb a try today and revolutionize your meal prep!
Storing and Reheating Tips
For storing your delicious High Protein Chicken Ranch Quesadilla Crispy Low Carb, it’s best to let them cool completely before attempting to store them. Once cooled, wrap individual quesadillas tightly in plastic wrap or aluminum foil, or place them in an airtight container. Refrigerated, they will stay fresh for up to 3 days.
To reheat, the best method for maintaining crispiness is to use a skillet. Heat a dry non-stick skillet over medium heat and place the quesadilla inside. Cook for 3-4 minutes per side, or until heated through and re-crisped. You can also use a toaster oven or an oven preheated to 350°F (175°C) for about 8-10 minutes. Microwaving is not recommended as it will make the tortilla soggy. Freezing is also an option; wrap cooled quesadillas well and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating as described above.
Final Thoughts
This High Protein Chicken Ranch Quesadilla Crispy Low Carb is a genuinely delightful and simple way to enjoy a flavorful, filling meal. Give it a go; you might just find your new go-to recipe for a healthy and delicious treat!
High Protein Chicken Ranch Quesadilla Crispy Low Carb
Ingredients
Equipment
Method
- In a medium bowl, combine the shredded cooked chicken breast with the creamy ranch dressing. Add the dried dill weed, garlic powder, onion powder, and black pepper. Stir everything together until the chicken is well coated and the seasoning is evenly distributed. If you are using crumbled cooked bacon, you can gently fold it into the chicken mixture at this stage.1.5 cups shredded cooked chicken breast, 4 tablespoons creamy ranch dressing, 1 teaspoon dried dill weed, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, Pinch black pepper, Optional: Cooked bacon
- Lay out two of the low-carb tortillas on a clean work surface. Divide the chicken mixture evenly between the two tortillas, spreading it across one half of each tortilla, leaving a small border around the edges.4 large low-carb tortillas
- Sprinkle half of the Monterey Jack cheese (or blend) and half of the cheddar cheese over the chicken mixture on each tortilla.1 cup shredded Monterey Jack cheese or a Mexican blend cheese, 1/2 cup shredded cheddar cheese
- Carefully fold the other half of each tortilla over the filling, creating a half-moon shape. Press down gently.
- Heat a large non-stick skillet or griddle over medium heat. You can add a tablespoon of butter or a swirl of olive oil or avocado oil for extra crispiness, though a good non-stick pan might not require it.
- Carefully place one folded quesadilla into the hot skillet. Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. Press down gently with a spatula as it cooks to ensure even browning and melting.
- Flip the quesadilla and cook the other side for another 3-5 minutes, until equally golden and crispy. Repeat this process with the remaining quesadilla.
- Once cooked, transfer the quesadillas to a cutting board. Let them rest for a minute, then slice each quesadilla into wedges. Serve immediately with your favorite low-carb toppings.