Description
A crispy low-carb quesadilla filled with shredded chicken, creamy ranch dressing, melted cheese, and fresh vegetables. This high-protein meal is quick to prepare and perfect for lunch or a simple dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1/2 cup ranch dressing
- 4 low-carb tortillas
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup diced bell peppers
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a mixing bowl combine shredded chicken with ranch dressing then add diced bell peppers and chopped green onions
- Heat a skillet over medium heat and add olive oil then place one tortilla in the skillet
- Add the chicken filling to half of the tortilla and sprinkle shredded cheese over the top
- Fold the tortilla over and cook for 3 to 4 minutes until golden brown
- Flip and cook another 3 to 4 minutes until crispy and cheese is melted
- Remove from skillet let rest for one minute slice into wedges and serve
Notes
- Do not overfill the tortilla so it cooks evenly
- Cook on medium heat to keep the tortilla crisp while the cheese melts
- Let the quesadilla rest briefly before slicing so the filling sets
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg