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
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 (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.
