Description
This High-Protein Chicken Ranch Quesadilla is a simple, flavorful meal perfect for a quick lunch or dinner. Using a low-carb tortilla filled with a creamy mixture of shredded rotisserie chicken, Greek yogurt, two types of cheese, and ranch seasoning, this quesadilla is cooked until golden brown and crispy on the outside with a melty, savory interior.
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 (shredded 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 the mixture is smooth and well combined, ensuring no visible cheese chunks remain. If the Laughing Cow cheese is cold, microwave the bowl for 10 seconds to soften it for easier mixing.
- 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 but leaving about a half-inch border around the edges. Fold the empty half over the filling to create a half-moon shape and gently press down to seal the edges.
- Cook the Quesadilla: Heat a non-stick skillet over medium heat. Add the butter and swirl to coat the pan evenly. When you hear a gentle sizzle, carefully place the assembled quesadilla in the center of the pan.
- Brown the First Side: Cook the quesadilla for 2-3 minutes until the bottom is golden brown and the edges look crispy. Look for cheese beginning to ooze slightly at the sealed edge, indicating readiness to flip.
- Flip and Cook the Second Side: Slide a spatula under the quesadilla carefully, flip it over, and cook for another 2-3 minutes until the second side is golden brown and the cheese inside is melted.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for about one minute. This resting time prevents the filling from oozing out when sliced. Then cut into triangles and serve immediately.
Notes
- Use rotisserie chicken to save time and add rich flavor.
- Full-fat Greek yogurt provides creaminess and flavor.
- Shred cheese from a block for the best melting consistency.
- Cook over medium heat to ensure a crispy outside and fully melted inside.
- Avoid overstuffing the tortilla to prevent tearing and uneven cooking.
- Never store assembled quesadillas as the tortilla will become soggy; instead, store the filling separately for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: Chicken quesadilla, high protein quesadilla, low-carb meal, ranch seasoning, Greek yogurt, easy lunch recipe, quick dinner
