Ingredients:

  • 2 cups (300g) cooked chicken breast, shredded
  • 1/2 cup (120ml) low-carb ranch dressing
  • 1 cup (115g) shredded mozzarella
  • 1 cup (115g) shredded sharp cheddar
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) black pepper
  • 4 high-protein low-carb tortillas
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. In a medium mixing bowl, combine the shredded chicken, ranch dressing, garlic powder, and black pepper. Fold in half of the mozzarella and cheddar cheese until the mixture is thick and glossy.
  2. Lay a low-carb tortilla on a flat surface and spread a generous portion of the chicken mixture over one half, leaving a small margin at the edge.
  3. Top the chicken mixture with the remaining shredded cheese to act as a binder and fold the tortilla in half to create a semi-circle.
  4. Heat a large non-stick skillet over medium heat and add the butter.
  5. Place the quesadilla in the pan, pressing down lightly with a spatula. Cook for 3-4 minutes per side until the exterior is mahogany-colored and the cheese is completely melted.