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If you’re craving something that’s quick, satisfying, and packed with flavor, you absolutely must try this High-Protein Chicken Ranch Quesadilla Recipe. It’s a perfect blend of tender shredded chicken, creamy ranch-infused cheese, and melty mozzarella all tucked inside a crispy low-carb tortilla. Whether you’re looking for a post-workout snack or an easy dinner that feels indulgent without the guilt, this quesadilla delivers big on taste and protein in just 15 minutes.
Ingredients You’ll Need
These ingredients might be simple, but each plays an essential role in making this quesadilla a total crowd-pleaser. From the creamy tang of Greek yogurt to the savory punch of ranch seasoning, every component balances texture, flavor, and nutrition.
- Shredded cooked chicken (0.5 cup): Rotisserie chicken works best for juicy, flavorful meat without extra effort.
- Plain Greek yogurt (1 tablespoon): Use full-fat 4% for that rich creaminess that blends perfectly with cheese.
- Laughing Cow cheese wedge (1 wedge): Light or original both bring a smooth, spreadable texture that melts beautifully.
- Shredded mozzarella cheese (0.25 cup): Freshly shredded from a block ensures optimal melt and gooeyness inside your quesadilla.
- Ranch seasoning (0.5 teaspoon): Adds the classic cool and tangy ranch flavor that makes this quesadilla shine.
- Low-carb tortilla (1): Mission Carb Balance is perfect here, offering a satisfying crunch with fewer carbs.
- Butter (2 teaspoons): For a golden, crispy finish during cooking that gives each bite a deliciously toasted flavor.
How to Make High-Protein Chicken Ranch Quesadilla Recipe
Step 1: Prepare the Filling
In a medium bowl, combine the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until everything is smooth and well blended, making sure there are no cheese lumps. If the Laughing Cow cheese feels too firm, pop the bowl in the microwave for 10 seconds to soften it up, which makes mixing easier.
Step 2: Assemble the Quesadilla
Lay your tortilla flat on a cutting board, then spoon the creamy chicken filling over one half of it, spreading evenly but leaving about a half-inch border around the edges. Fold the tortilla in half to create a half-moon shape and gently press the edges to seal your tasty filling inside.
Step 3: Heat the Skillet
Place a non-stick skillet over medium heat and add the butter. Let it melt completely, swirling it around to coat the pan evenly. You’ll know it’s ready when you hear that gentle sizzle signaling perfect cooking heat.
Step 4: Cook the First Side
Carefully place your assembled quesadilla into the pan’s center. Let it cook for 2 to 3 minutes until the bottom turns a beautiful golden brown and the edges become delightfully crispy. You might see a little cheese start to ooze at the edges — that’s your sign to flip it.
Step 5: Flip and Cook the Second Side
Use a spatula to ease under the quesadilla and flip it carefully. Cook the other side for another 2 to 3 minutes until it matches the golden crispiness of the first side, ensuring every bite will have that perfect crunch.
Step 6: Rest and Serve
Once cooked, transfer the quesadilla to a cutting board and let it rest for about one minute. This brief pause helps lock in the filling, preventing it from spilling out when you slice it into delicious triangles. Serve warm for the best experience.
How to Serve High-Protein Chicken Ranch Quesadilla Recipe
Garnishes
Sprinkle fresh chopped cilantro or green onions on top to add a pop of vibrant color and fresh flavor. A dollop of sour cream or an extra drizzle of ranch dressing makes for an inviting creamy touch that complements the quesadilla’s savory goodness perfectly.
Side Dishes
This quesadilla pairs wonderfully with a crunchy side salad or some zesty salsa and guacamole to add layers of texture and taste. For a low-carb option, try roasted veggies or a simple cucumber salad with a squeeze of lime to keep the meal light and refreshing.
Creative Ways to Present
Slice into bite-sized wedges and serve as party finger food with a trio of dipping sauces: ranch, chipotle mayo, and fresh pico de gallo. Or stack a few quesadillas to create a mini quesadilla tower for a fun and inviting presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap them tightly in foil or plastic wrap and keep them in the fridge for up to 3 days. This quesadilla reheats wonderfully and maintains most of its texture and flavor when stored properly.
Freezing
You can freeze these quesadillas ahead of time for a convenient grab-and-go meal. Wrap each quesadilla individually in plastic wrap and then place them in a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months without losing that delicious taste.
Reheating
Reheat leftovers in a skillet over medium heat for 3 to 5 minutes on each side to revive that signature crispiness and melty cheese. Avoid using the microwave as it can make the tortilla chewy and soggy. For quick reheating, a toaster oven also works great to keep it crispy.
FAQs
Can I use a different type of cheese?
Absolutely! While Laughing Cow cheese adds a wonderful creaminess, you can substitute with cream cheese or another soft cheese. Just make sure it’s something that melts well for that perfect gooey texture inside your quesadilla.
Is this recipe suitable for meal prepping?
Yes! This High-Protein Chicken Ranch Quesadilla Recipe is fantastic for meal prep because it stores and reheats easily. Prepare multiple quesadillas in advance, freeze or refrigerate them, and enjoy quick, protein-packed meals throughout the week.
Can I make this quesadilla spicy?
Definitely. Add diced jalapeños to the filling or sprinkle some cayenne pepper along with the ranch seasoning for a little kick. Pair it with a spicy salsa to amp up the heat even more.
What’s the best tortilla type to use?
Low-carb tortillas like Mission Carb Balance are ideal if you want to keep things healthy and lighter, but you can really use any tortilla you prefer. Just keep in mind that thicker or flour tortillas might change the texture slightly.
How can I make this recipe vegetarian?
To make a vegetarian version, swap the shredded chicken with hearty ingredients like sautéed mushrooms, black beans, or even seasoned tofu. Combine them with the ranch and cheeses for a delicious meat-free quesadilla experience.
Final Thoughts
I really hope you give this High-Protein Chicken Ranch Quesadilla Recipe a try soon — it’s one of those dishes that feels like a comforting hug on a plate but also fuels you with protein and flavor. Whether it’s a quick lunch, a fun snack, or a laid-back dinner, this quesadilla always hits the spot and leaves you wanting more. Happy cooking!
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High-Protein Chicken Ranch Quesadilla Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Lunch
- Method: Frying
- Cuisine: American
- Diet: Low Calorie
Description
This High-Protein Chicken Ranch Quesadilla is a quick and delicious meal perfect for a satisfying lunch or dinner. Packed with shredded chicken, creamy Greek yogurt, melty cheeses, and savory ranch seasoning, it’s a flavorful blend of protein and comfort. Ready in just 15 minutes, this skillet-cooked quesadilla is crispy on the outside and creamy on the inside.
Ingredients
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 (shred from block for best melting)
- 0.5 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 the shredded chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until smooth and well combined, ensuring no chunks of cheese remain. If the Laughing Cow cheese is cold and hard to mix, microwave the entire bowl for 10 seconds to soften it for easier blending.
- 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 clear around the edges. Fold the other half of the tortilla over the filling to create a half-moon shape. Press down gently but firmly to seal the edges together.
- Heat the Skillet: Place a non-stick skillet over medium heat. Add the butter and let it melt completely, swirling the pan to coat the entire surface evenly. Wait until you hear a gentle sizzling sound indicating the pan is ready for cooking.
- Cook the Quesadilla First Side: Carefully place the assembled quesadilla into the center of the skillet. Cook for 2 to 3 minutes on the first side until the bottom turns golden brown and the edges become crispy. Cheese will begin to ooze slightly at the sealed edges, indicating it’s time to flip.
- Flip and Cook the Second Side: Using a spatula, carefully slide under the quesadilla and flip it over. Cook for another 2 to 3 minutes until the second side is also golden brown and crispy.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and allow it to rest for about one minute. This helps prevent the filling from spilling out when slicing. Once rested, cut into triangles and serve warm.
Notes
- Using rotisserie chicken adds great flavor and convenience.
- Warming the Laughing Cow cheese wedge slightly helps with easier mixing.
- Low-carb tortillas reduce carbohydrate intake for a healthier option.
- Butter ensures a crispy, golden crust when cooking in the skillet.
- Resting before cutting prevents filling from spilling out.
