Makes 1 quesadilla · 35 min with cooked chicken · about 20 min with the shortcut

Chicken Bacon Ranch Quesadilla

Name: Chicken Bacon Ranch Quesadilla
Total time: 35 min
Yield: 1 quesadilla
Ingredients: ⅓ cup plain nonfat Greek yogurt; 2 tbsp chopped green onion; 1 light spreadable cheese wedge (optional); 1 tsp each garlic powder and onion powder, ½ tsp each all purpose seasoning and dry ranch seasoning mix; 4 oz cooked chicken breast, shredded (about ¾ cup); 1½ oz Canadian bacon; 1 low carb 8-inch tortilla (about 70 calories); 1 oz reduced fat shredded cheddar (about ¼ cup); ⅓ cup more yogurt, the same seasonings and some green onion

Calories: 440
Protein: 64 g
Carbs: 23 g
Fat: 15 g

Per quesadilla, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

⅓ cup plain nonfat Greek yogurt
2 tbsp chopped green onion
1 light spreadable cheese wedge (optional)
1 tsp each garlic powder and onion powder, ½ tsp each all purpose seasoning and dry ranch seasoning mix
4 oz cooked chicken breast, shredded (about ¾ cup)

To finish

1½ oz Canadian bacon
1 low carb 8-inch tortilla (about 70 calories)
1 oz reduced fat shredded cheddar (about ¼ cup)

Dip (optional)

⅓ cup more yogurt, the same seasonings and some green onion

Directions

Mix the filling. Stir the yogurt, green onion, cheese wedge and seasonings together. Fold in the chicken until coated.
Brown the bacon. Cook the Canadian bacon in a skillet over high heat until the edges brown. Dice it.
Fill. Spread the chicken over one half of the tortilla. Top with the cheese and bacon, then fold the empty half over.
Toast. Cook in the skillet over high heat for about 2 minutes per side, until golden and the filling reaches 165°F.
Make the dip. If you want it, stir the yogurt and seasonings together in a small bowl. Top with green onion.

Skip the cooking

Use 4 oz Pollo Asado instead

It comes fully cooked and already marinated in citrus and chipotle, so it replaces the cooked chicken. Thaw it in the fridge overnight. Heat it in a skillet over medium high heat for 5 to 7 minutes, turning, until it reaches 165°F. Chop it, then fold it into the ranch mixture at step 1.

Per quesadilla: 490 cal · 57 g protein · 27 g carbs · 24 g fat. Contains soy and wheat.

Build your box

Want more protein? Use 4 oz Chicken Crumbles. Warm them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F, then fold them into the ranch mixture. Per quesadilla: 490 cal · 68 g protein · 24 g carbs · 20 g fat.

Nutrition per quesadilla is estimated from USDA data and Portside label values.