Crispy Chicken Ranch Quesadillas packed with protein, melty cheese, and bold ranch flavor. Perfect for a high protein lunch or simple dinner.

Scale

2 cups cooked chicken breast, shredded

1/2 cup ranch dressing

4 low-carb tortillas

1 cup shredded cheese (cheddar or mozzarella)

1/2 cup diced bell peppers

1/2 cup chopped green onions

1 tablespoon olive oil

Salt and pepper to taste

1. In a mixing bowl, combine shredded chicken with ranch dressing. Add diced bell peppers and green onions.

2. Heat a skillet over medium heat and add olive oil. Place one tortilla in the skillet.

3. On half of the tortilla, layer chicken filling and cheese. Fold the tortilla over.

4. Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes until crispy and cheese is melted.

5. Remove from skillet, let sit for a minute, then slice into wedges and serve.

Use medium heat for even browning.

Do not overfill the tortilla.

Reheat in skillet for best crispiness.