Description
This High-Protein Chicken Ranch Quesadilla is a quick and delicious meal perfect for busy days. Combining tender shredded chicken with creamy Greek yogurt, smooth Laughing Cow cheese, mozzarella, and zesty ranch seasoning, this quesadilla offers a flavorful and satisfying dish. Cooked to golden perfection in a buttery skillet, it’s a simple yet indulgent recipe that’s high in protein and low in carbs.
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
Assembly & 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 cooked chicken, Greek yogurt, Laughing Cow cheese wedge, shredded mozzarella, and ranch seasoning. Mix thoroughly with a fork until smooth and well blended, ensuring no chunks of cheese remain. If the cheese is hard to mix, microwave the bowl for 10 seconds to soften it.
- Assemble the Quesadilla: Lay the low-carb tortilla flat on a cutting board. Spoon the creamy chicken mixture onto one half of the tortilla, spreading evenly while leaving about a half-inch border. Fold the tortilla over the filling to form a half-moon shape and press gently but firmly to seal the edges.
- Heat the Skillet: Place a non-stick skillet over medium heat. Add the butter and allow it to melt completely, swirling the pan to coat the surface evenly. Wait until you hear gentle sizzling, indicating the pan is ready.
- Cook the First Side: Place the folded quesadilla in the center of the skillet. Cook for 2 to 3 minutes until the bottom is golden brown and edges are crispy, noting the cheese beginning to ooze slightly.
- Flip and Cook the Second Side: Using a spatula, carefully flip the quesadilla over. Cook for another 2 to 3 minutes until the second side is golden brown and crispy.
- Rest and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for about one minute to prevent the filling from spilling. Cut into triangles and serve warm.
Notes
- Use rotisserie chicken for convenience and enhanced flavor.
- Microwaving the filling slightly helps soften the cheese for easier mixing.
- Ensure the skillet is properly heated before cooking to achieve golden, crispy edges.
- You can substitute the low-carb tortilla with a whole wheat or regular tortilla if preferred, but nutritional values will change.
- Serve with salsa, guacamole, or sour cream for extra flavor if desired.
