A quick swipe of ranch-seasoned cream cheese is the secret to this extra melty keto chicken bacon ranch quesadilla. Low carb tortillas get stuffed with chicken, crispy bacon, cheddar, and pepperjack, then pan-fried until golden in just 30 minutes. If you love the version at Chili’s, you’re going to go crazy for this low carb version with just 7 net carbs!
Pretty sure I’ll never get tired of the chicken bacon ranch combo! It’s just so good!
I’ve done it as pizza, I’ve done smothered chicken breasts, and now we have it tucked inside a buttery, crispy tortilla!
I’ve always been a big quesadilla fan, especially with those low carb tortillas. They’re so easy to find these days and my family can never even tell the difference between the low carb version and the regular ones! They’re just as soft and tasty with loads of fiber.
Quesadillas have always been a go-to dinner when I’m just not sure what to make, I don’t feel like cooking, or I have random bits in the fridge. Just about anything can be quesadilla-ed and leftover chicken, bacon, and ranch are basically begging for it!
The key to this one that takes it from your standard quesadilla and turns into something worth sharing is the cream cheese. <— Honestly, the secret is often cream cheese in my recipes. 😂
You’ll mix soft cream cheese with ranch seasoning and it just creates this melty little ranch situation that takes dinner from “Oh, another quesadilla…” to “OH! Another quesadilla!” You know?
3 Reasons You’ll Love This Recipe
- Use what ya got. Rotisserie chicken, grilled chicken, that last bit of roasted chicken from Sunday dinner…Leftovers work great here.
- The flavor combo is unbeatable. Smoky bacon, sharp cheddar, a little kick from the pepperjack, and creamy ranch in every bite. It’s seriously good.
- No diet food vibes here. These are crispy, cheesy, dip-able quesadillas. I serve them with my keto ranch dressing on the side for dipping and everyone goes back for seconds.
Ingredients, Swaps & Tips
Low carb tortillas: La Banderita Carb Counter and Mission Carb Balance are our favorites. Both have 4 net carbs per tortilla. You’ll want the large burrito size.
Cream cheese: Make sure it’s softened so it spreads easily without tearing the tortilla. Full-fat cream cheese melts the best. If you’re not a cream cheese person, you can swap the cream cheese + seasoning mixture for a thin layer of ranch dressing instead.
Ranch seasoning: I use the dry ranch seasoning powder from Hidden Valley – not the ranch dip mix. The dip mix is much saltier.
Cheddar and pepperjack cheese: Freshly shredded cheese melts smoother than pre-shredded, but either one works. If you want less heat, swap the pepperjack for Monterey Jack or just use all cheddar.
Chicken: This is a great use for a rotisserie chicken, but I also love it with leftover grilled ranch chicken or this crockpot shredded chicken.
Bacon: Cook the bacon until it’s nice and crispy so it crumbles easily and stays crunchy inside the quesadilla. Precooked bacon or bacon bits work in a pinch.
Green onions: These add a fresh pop of flavor, but feel free to leave them out. Diced jalapeños are a fun swap if you like a little extra heat.
Ranch dressing for dipping: Carb counts vary a lot between brands, so check the label or just use my homemade ranch dressing. It’s actually the best. 😉 Salsa, sour cream, or guacamole are great dipping options too.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Helpful Tip!
Storage:
- Make-ahead tips: Mix the ranch cream cheese and chop the chicken, bacon, and green onions up to 2 days ahead. When dinner rolls around, just assemble and cook.
- Fridge: Store leftover quesadillas in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over medium-low heat or in the air fryer at 350°F for a few minutes to bring back the crispy outside. The microwave works, but the tortilla will be softer.
Air Fryer Tip:
Want to skip the stove top? These can be made in the air fryer! Just follow the method for these air fryer quesadillas and cook at 350 degrees for 6-8 minutes, flipping halfway through cooking. You may want to use toothpicks to secure the tortilla closed.
More Low Carb chicken recipes:
Keto Chicken Bacon Ranch Quesadilla
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Ingredients
- 4 large low carb tortillas see notes
- 2 ounces cream cheese softened
- 1 tablespoon ranch seasoning
- 1 cup shredded cheddar cheese
- ½ cup shredded pepperjack cheese
- 1 cup chopped or shredded cooked chicken
- 8 slices bacon cooked and crumbled
- 2 green onions chopped
- 2 tablespoons butter
- Ranch dressing for serving
Instructions
- Lay the tortillas out on a flat work surface.
- Add the cream cheese and ranch seasoning to a small bowl and stir to combine.
- Spread a thin layer of the cream cheese over each tortilla.
- Heat a large skillet over medium heat and add about 1 ½ teaspoons of butter to the skillet. Once melted, place one tortilla in the bottom of the skillet and top with ¼ each of the shredded cheese, chicken, crumbled bacon, and green onion on one side of the tortilla. Fold the empty side of the tortilla over the other side.
- Cook for 3-4 minutes or until golden brown. Flip and continue cooking for 2-3 minutes to brown the other side and fully melt the cheese.
- Remove to a sheet pan and place in a 200 degree oven to keep warm. Repeat cooking the remaining quesadillas.
- Cut each quesadilla into thirds and serve with ranch dressing for dipping.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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