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High protein chicken ranch quesadilla sliced into wedges on a wooden cutting board showing melted cheese, shredded chicken, and crispy tortilla edges

High Protein Chicken Ranch Quesadilla

Crispy on the outside, creamy and cheesy on the inside. This low-carb quesadilla is loaded with ranch-coated shredded chicken, melty cheese, bell peppers, and green onions. Ready in under 20 minutes with about 30 grams of protein per serving.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast shredded, warmed before use
  • 0.5 cup ranch dressing thick full-fat variety recommended
  • 4 low-carb tortillas
  • 1 cup shredded cheese cheddar or mozzarella
  • 0.5 cup diced bell peppers any color
  • 0.5 cup chopped green onions plus extra for garnish
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

  • Large non-stick skillet
  • Mixing bowl
  • Wide spatula

Method
 

  1. In a mixing bowl, combine shredded chicken with ranch dressing and stir until fully coated. Add diced bell peppers and chopped green onions and mix until combined. Season with salt and pepper.
  2. Heat a large non-stick skillet over medium heat and add the olive oil. Let it warm until shimmering. Place one low-carb tortilla flat in the skillet.
  3. Spoon the chicken filling onto one half of the tortilla in an even layer. Do not overfill. Sprinkle the shredded cheese over the filling, then fold the tortilla into a half-moon shape and press down lightly with a spatula.
  4. Cook for 3 to 4 minutes until the bottom is golden brown and crispy. Carefully flip with a wide spatula and cook the other side for another 3 to 4 minutes until both sides are crispy and the cheese is fully melted. Repeat with remaining tortillas.
  5. Transfer to a cutting board and let rest for 1 minute before slicing into wedges. Serve warm with extra ranch dressing or green onions on top.

Notes

Always use warmed chicken to prevent a soggy filling. Keep heat at medium throughout to crisp the outside without burning before the cheese melts. Do not overfill or flipping will be difficult. Reheat leftovers in a skillet over medium heat for about 5 minutes, flipping halfway, to restore the crispy exterior.