This crispy chicken ranch quesadilla is a quick, satisfying meal that combines tender chicken, creamy ranch flavor, and melty cheese inside a golden, crispy tortilla. It’s simple to make, packed with protein, and perfect for busy days when you want something comforting without a lot of prep.
Whether you enjoy it for lunch, dinner, or a filling snack, this quesadilla delivers big flavor with minimal effort. The creamy filling contrasts perfectly with the crisp tortilla, making it a repeat-worthy recipe that’s easy to customize to your taste.
Equipment
- Nonstick skillet
- Mixing bowl
- Spoon or spatula
- Cutting board
- Knife
Ingredients
- 1 low-carb tortilla
- ½ cup cooked chicken, shredded
- 1 tablespoon plain Greek yogurt
- 1 laughing cow cheese wedge or 1 tablespoon cream cheese
- ¼ cup shredded mozzarella cheese
- ½ teaspoon ranch seasoning
- ½ tablespoon butter or oil for cooking
Instructions
- In a bowl, mix shredded chicken, Greek yogurt, cheese wedge, mozzarella, and ranch seasoning until creamy.
- Heat a skillet over medium heat and add butter to coat the pan.
- Lay the tortilla flat and spread the chicken mixture evenly over one half.
- Fold the tortilla over the filling to form a half-moon shape.
- Place in the skillet and cook for 2–3 minutes until the bottom is golden and crisp.
- Flip carefully and cook another 2–3 minutes until the second side is crispy and cheese is melted.
- Remove from the skillet and rest for one minute.
- Slice and serve warm.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 6–8 minutes
- Total Time: 15 minutes
- Servings: 1
- Cuisine: American
- Course: Main Course
How to store
- Let cool completely before storing.
- Refrigerate in an airtight container for up to 3 days.
- Reheat in a skillet or air fryer to maintain crispiness.
What not to do
- Do not cook on high heat or the tortilla may burn.
- Avoid overfilling, which can cause tearing.
- Do not skip resting time before slicing.
Tips & Variations
- Use cheddar or Monterey Jack instead of mozzarella.
- Add chopped spinach or bell peppers for extra nutrients.
- Sprinkle in red pepper flakes for heat.
- Serve with salsa, guacamole, or extra yogurt on the side.
Approximate Nutrition
- Calories: ~350
- Protein: ~40 g
- Fat: ~15 g
- Carbohydrates: ~20 g
- Fiber: ~6 g
- Sodium: ~600 mg
Crispy High-Protein Chicken Ranch Quesadilla
Ingredients
Method
- In a bowl, mix shredded chicken, Greek yogurt, cheese wedge, mozzarella, and ranch seasoning until creamy.
- Heat a skillet over medium heat and add butter to coat the pan.
- Lay the tortilla flat and spread the chicken mixture evenly over one half.
- Fold the tortilla over the filling to form a half-moon shape.
- Place in the skillet and cook for 2–3 minutes until the bottom is golden and crisp.
- Flip carefully and cook another 2–3 minutes until the second side is crispy and cheese is melted.
- Remove from the skillet and rest for one minute.
- Slice and serve warm.
Notes
- Protein: ~40 g
- Fat: ~15 g
- Carbohydrates: ~20 g
- Fiber: ~6 g
- Sodium: ~600 mg
Conclusion
This chicken ranch quesadilla is a fast, flavorful meal that feels indulgent while still being protein-packed and satisfying. With its creamy filling and crispy exterior, it’s a simple recipe you’ll want to keep in regular rotation.
Perfect for busy days, this dish proves that quick meals can still be delicious, comforting, and versatile.
FAQs
- Can I use leftover chicken?
Yes, rotisserie or leftover cooked chicken works great. - Can I make it ahead?
It’s best fresh, but it reheats well in a skillet. - Can I make it gluten-free?
Yes, use a gluten-free tortilla. - Can I air fry it?
Yes, air fry at 370°F for about 5–6 minutes, flipping halfway.
