Description
A quick and tasty High-Protein Chicken Ranch Quesadilla made with leftover rotisserie chicken, creamy Greek yogurt, and cheese.
Ingredients
Scale
- 2 cups shredded chicken (preferably leftover rotisserie)
- 1/2 cup creamy Greek yogurt (or sour cream)
- 1 tablespoon dried herbs (blend of dill, garlic, and onion powder)
- 2 low-carb tortillas
- 1 cup cheese (blend of cheddar or mozzarella)
Instructions
- Mix the shredded chicken, Greek yogurt, and dried herbs together until well combined.
- Heat a non-stick skillet over medium heat.
- Place one tortilla on the skillet, and spread half of the chicken mixture over it.
- Sprinkle half of the cheese on top of the chicken mixture.
- Place the second tortilla on top and cook until the bottom is golden brown, about 3-4 minutes.
- Carefully flip the quesadilla and cook the other side until it is also golden and the cheese is melted, about 3-4 more minutes.
- Remove from the skillet and let it cool slightly before cutting into wedges.
Notes
Serve warm with salsa, guacamole, or a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Quick Meal
- Method: Cooking on Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg