Crispy Low-Carb Chicken Ranch Quesadilla (Print Version)
Enjoy a quick, high-protein chicken ranch quesadilla. This crispy, low-carb recipe is perfect for a healthy weeknight meal, packed with flavor and easy to make.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 22 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Diabetic-Friendly
# Ingredients:
→ The Savory Ranch Filling
01 -
12 oz boneless, skinless chicken breast
02 -
1/4 cup plain Greek yogurt (2% or full-fat)
03 -
2 tbsp ranch seasoning mix
04 -
1/4 tsp garlic powder
05 -
1/4 tsp onion powder
06 -
Salt and black pepper to taste
→ Crispy Low-Carb Shell
07 -
4 low-carb tortillas (8-inch diameter)
08 -
1 cup shredded Monterey Jack cheese
09 -
2 tbsp avocado oil
→ Fresh Zest & Aromatics
10 -
1/4 cup finely diced red onion
11 -
1 jalapeño, deseeded and minced (optional)
12 -
2 tbsp chopped fresh cilantro
13 -
1 lime, cut into wedges (for serving)
# Instructions:
01 -
Dice 12 oz boneless, skinless chicken breast into small pieces. Heat a skillet over medium-high heat. Cook chicken until no longer pink, about 5-7 minutes. This forms the hearty base for your High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb. Shred or finely chop the cooked chicken.
02 -
In a medium bowl, combine the cooked chicken with 1/4 cup plain Greek yogurt, 2 tbsp ranch seasoning mix, 1/4 tsp garlic powder, 1/4 tsp onion powder, and season with salt and black pepper to taste. Mix well until the chicken is evenly coated for your High-Protein Chicken Ranch Quesadilla.
03 -
Finely dice 1/4 cup red onion and mince 1 deseeded jalapeño (if using). Chop 2 tbsp fresh cilantro. These fresh ingredients will add a vibrant zest and crunch to complement the rich filling of your quesadillas. Set aside for serving.
04 -
Lay out 4 low-carb tortillas. On one half of each tortilla, sprinkle a quarter of the 1 cup shredded Monterey Jack cheese, then top with a quarter of the ranch chicken filling. Add a little more cheese over the filling. Fold the other half of the tortilla over.
05 -
Heat 2 tbsp avocado oil in a large non-stick skillet over medium heat. Carefully place two assembled quesadillas in the skillet. Cook for 3-4 minutes per side, until golden brown and crispy, and the cheese is melted. Repeat with the remaining two quesadillas for the ultimate High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb.
06 -
Remove cooked quesadillas from the skillet. Let them rest for a minute, then slice each into 2-3 wedges. Serve immediately with the prepared diced red onion, minced jalapeño, fresh cilantro, and a squeeze of lime from the 1 lime wedges. Enjoy your delicious High-Protein Chicken Ranch Quesadilla: Crispy & Low-Carb!
# Notes:
01 -
For even crispier tortillas, lightly brush the outside of the low-carb tortillas with a little extra avocado oil before cooking. You can also use cooked rotisserie chicken for a quicker prep.
02 -
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a dry skillet or air fryer for best crispiness.
03 -
Enhance your quesadilla experience with a side of extra Greek yogurt mixed with a dash of hot sauce, or a simple fresh salsa for added flavor and moisture.
04 -
To make this recipe dairy-free, use a plant-based Greek yogurt alternative and a dairy-free shredded cheese substitute. Ensure your ranch seasoning is also dairy-free.
# Tools You'll Need:
01 -
Large skillet
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups and spoons
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 700 kcal
Total Fat: 41 g
Total Carbohydrate: 42 g
Protein: 67 g