Crispy Low-Carb Chicken Ranch Quesadilla (Print Version)
Enjoy a crispy, high-protein chicken ranch quesadilla. This low-carb recipe is quick to make and packed with flavor, perfect for a healthy meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 8 Minutes minutes
Total Time: 18 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ The Savory Chicken Core
01 -
12 oz boneless, skinless chicken breast
02 -
1 tbsp ranch seasoning mix
03 -
1/2 tsp garlic powder
04 -
Salt and black pepper to taste
→ Crispy Low-Carb Canvas
05 -
2 large (8-inch) low-carb tortillas
06 -
1 cup shredded Monterey Jack cheese
07 -
1 tbsp avocado oil
→ Tangy Ranch Swirl
08 -
1/4 cup plain Greek yogurt (2% or full-fat)
09 -
1 tbsp ranch seasoning mix
10 -
1 tbsp water
11 -
1/2 tsp onion powder
→ Fresh Finishes & Zest
12 -
2 tbsp chopped fresh cilantro
13 -
1 green onion, thinly sliced
14 -
1/4 cup low-carb salsa, for serving
# Instructions:
01 -
Dice 12 oz boneless, skinless chicken breast. Toss with 1 tbsp ranch seasoning mix, 1/2 tsp garlic powder, salt, and black pepper. Heat a skillet over medium-high. Cook chicken until browned and cooked through, about 5-7 minutes. This is the core of your Crispy High-Protein Chicken Ranch Quesadilla | Low-Carb.
02 -
In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1 tbsp ranch seasoning mix, 1 tbsp water, and 1/2 tsp onion powder until smooth. Set aside. This tangy swirl adds a burst of flavor to your Crispy High-Protein Chicken Ranch Quesadilla | Low-Carb.
03 -
Lay out 2 large (8-inch) low-carb tortillas. Sprinkle half of the 1 cup shredded Monterey Jack cheese on one side of each tortilla. Top with half of the cooked chicken. Sprinkle remaining cheese over the chicken.
04 -
Heat 1/2 tbsp avocado oil in a large non-stick skillet over medium heat. Carefully fold one tortilla in half, or top with another tortilla if preferred. Cook for 3-4 minutes per side until golden brown and cheese is melted.
05 -
Repeat the cooking process with the remaining 1/2 tbsp avocado oil and the second assembled quesadilla. Ensure both sides are crispy and the filling is hot. For the best Crispy High-Protein Chicken Ranch Quesadilla | Low-Carb, don't rush the browning.
06 -
Transfer the cooked quesadillas to a cutting board. Let rest for 1 minute, then slice each into wedges. Drizzle with the prepared Tangy Ranch Swirl. Garnish with 2 tbsp chopped fresh cilantro and 1 green onion, thinly sliced. Serve immediately with 1/4 cup low-carb salsa.
# Notes:
01 -
Feel free to substitute Monterey Jack with cheddar or a Mexican blend cheese for a different flavor profile. Just ensure it's a good melting cheese.
02 -
For extra crispy quesadillas, press down gently with a spatula while cooking each side. Don't overcrowd the pan.
03 -
Cooked chicken can be prepped ahead and stored in the fridge for up to 3 days. Leftover quesadilla halves can be reheated in a dry skillet or air fryer for best results.
04 -
Serve with a side of sliced avocado or a simple green salad for a complete and satisfying low-carb meal.
# Tools You'll Need:
01 -
Large non-stick skillet
02 -
Spatula
03 -
Cutting board
04 -
Knife
05 -
Small bowl
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 34 g
Total Carbohydrate: 25 g
Protein: 74 g