Ingredients
Equipment
Method
- In a large mixing bowl, combine shredded chicken with ranch dressing. Add diced bell peppers and chopped green onions. Stir until everything is well combined and the chicken is fully coated.
- Heat a large skillet over medium heat and add the olive oil. Wait until the oil is shimmering before adding the tortilla.
- Lay one low-carb tortilla flat in the skillet. On one half, layer a generous portion of the chicken filling and top with shredded cheese. Fold the empty half over to create a half-moon shape.
- Cook for 3 to 4 minutes without moving until the bottom is deep golden brown and crispy. Carefully flip with a spatula and cook the other side for another 3 to 4 minutes until both sides are crispy and cheese is fully melted.
- Remove from the skillet and let rest on a cutting board for 1 minute before slicing into wedges. Serve warm with your favorite toppings.
Notes
Always use warmed chicken to prevent a soggy quesadilla. Do not overfill or the quesadilla may fall apart during cooking. Let it rest 1 full minute before slicing. For a spicier version, use pepper jack cheese or add sliced jalapenos to the filling. Substitute ranch dressing with Greek yogurt-based dressing for a lighter option.
