Chicken Bacon Ranch Quesadilla
This Chicken Bacon Ranch Quesadilla recipe combines savory chicken thighs, low sodium bacon, and a tangy ranch-flavored spread in a crispy tortilla, perfect for a satisfying yet CKD-friendly meal. Packed with flavor and lower in sodium than traditional quesadillas, this version caters to kidney health without sacrificing taste. It’s a great option for those looking to enjoy a classic comfort food while supporting a renal-friendly diet.
As a Registered Dietitian with over 25 years of experience in kidney health and chronic illness nutrition, I specialize in crafting flavorful, CKD-friendly recipes that support kidney health while satisfying taste buds. My personal journey with kidney disease in my family inspired me to create clear, trustworthy guidance for others navigating a CKD-friendly lifestyle. With a focus on evidence-based nutrition and hands-on experience, I aim to provide reliable, kidney-conscious recipes that make healthy eating enjoyable.
This Bacon Chicken Ranch Quesadilla is specially crafted to be lower in sodium, using fresh ingredients like cilantro and lime juice to boost flavor without adding excess salt. The low-sodium bacon and ranch seasoning make it a delicious and kidney-friendly meal choice, allowing individuals with CKD to enjoy this comfort food classic in a way that fits within their dietary needs.
We have other kidney friendly chicken entrees on the blog, and you might want to check out our chicken ranch foil packets or our ranch pork chops (uses the same low sodium ranch seasoning mix!)
For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.
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Ingredients in Bacon Ranch Chicken Quesadilla
Each ingredient in this Low Sodium Quesadilla recipe is carefully selected to maximize flavor while keeping sodium levels in check. By combining fresh herbs, low-sodium bacon, and a creamy ranch spread, this recipe brings all the classic quesadilla elements in a kidney-friendly way.
- Chicken Thighs, raw – Adds a tender, juicy protein base with a rich flavor perfect for quesadillas.
- Cilantro, fresh, chopped – Provides a burst of fresh, herbaceous flavor that balances the richness of bacon and cheese.
- Minced Garlic – Enhances the savory depth of the filling with its bold, aromatic notes.
- Ground Cumin – Adds warm, earthy undertones that complement the chicken and garlic.
- Sour Cream – Contributes creaminess and a hint of tang, bringing balance to the overall flavor.
- Olive Oil Mayonnaise – Adds smoothness and creaminess while keeping the spread lower in saturated fats.
- Low Sodium Ranch Seasoning – Delivers classic ranch flavor with less sodium, making it CKD-friendly.
- Lime Juice – Adds brightness and a touch of acidity to lift the flavors in the ranch spread.
- Low Sodium Bacon – Brings savory crunch and flavor without overwhelming sodium levels.
- Flour Tortillas – Acts as the crispy outer shell, holding together all the delicious ingredients.
- Shredded Cheddar Cheese – Adds a melty, creamy layer of flavor that pairs well with the bacon and chicken.
- Red Onions, chopped – Adds a bit of sweetness and a mild crunch for texture contrast.
See recipe card for quantities.
How To Make Low Sodium Quesadillas
Making this Bacon Chicken Ranch Quesadilla (Like Chilis but better) is straightforward, with each step designed to bring out maximum flavor and texture while keeping it CKD-friendly. Follow these simple instructions for a warm, cheesy quesadilla that’s as good for your kidneys as it is tasty.
- Cook chicken thighs in a skillet until cooked throughout. Cook about 4-5 minutes on each side until internal temperature reaches 165'F. Chop into ½-3/4 in pieces, and put into a small/medium sized bowl.
- In a separate small bowl, add the sour cream, mayonnaise, ranch seasoning and lime juice to a bowl. Stir until combined. Add more lime juice if you would like a thinner consistency.
- Cook bacon in a skillet and crumble/chop into pieces. Add to bowl with chicken pieces.
- Add cilantro, minced garlic and cumin to bowl and stir to coat chicken pieces.
5. Add flour tortilla to a skillet and turn on to a medium heat. Add 1 tablespoon cheddar cheese and 1 tablespoon red onion to half of the tortilla. Add half the bacon and chicken to the other half of the tortilla.
6. Allow the cheese to start melting and the chicken to start to heat, then drizzle half the ranch mixture from step 3 over the tortilla.
7. Fold the tortilla in half once cheese is melted and chicken is hot, then cook for 2 more minutes. Remove from heat and cut into 3 pieces. Keep warm.
8. Do the same process from 5 - 7 for the second tortilla. Once done, serve warm.
Hint: Prep Ingredients Ahead: Having the chicken, bacon, and ranch dressing ready before starting makes the quesadilla assembly faster and more seamless.
Substitutions
Here are some easy substitutions to make this recipe even more kidney-friendly or adaptable to dietary preferences:
- Garlic Powder for Minced Garlic: If you prefer a milder garlic flavor, use garlic powder instead of minced garlic to achieve a more subtle taste.
- Greek Yogurt for Sour Cream: Use plain Greek yogurt in place of sour cream to boost protein while keeping a creamy texture and tangy taste.
- Low-Sodium Cheese: Substitute regular cheddar cheese with a low-sodium cheddar to reduce sodium content further while keeping the cheese factor.
Variations on Bacon Ranch Chicken Quesadilla
For added flexibility, here are a few CKD-friendly variations to tailor this quesadilla to your tastes and dietary needs:
- Use Whole Wheat Tortillas: Opt for whole wheat tortillas if you prefer a bit more fiber and a nuttier flavor without adding significant phosphorus.
- Swap Chicken for Turkey: Substitute chicken with cooked turkey breast for a lower-fat option that still delivers great protein and flavor.
- Add Bell Peppers: For extra color and a slight crunch, add thinly sliced bell peppers to the filling, which are kidney-friendly and provide additional vitamins.
Storage
If you have leftovers, here’s how to keep your quesadillas fresh:
- Avoid Freezing: Freezing may change the texture of the tortilla and filling, so it’s best to enjoy these quesadillas fresh or refrigerated.
- Refrigerate: Place any cooled quesadilla portions in an airtight container and refrigerate for up to 2 days.
- Reheat in Skillet: To maintain the crispiness, reheat the quesadilla in a skillet over medium heat for about 2-3 minutes on each side.
Top Tip
Serve Immediately: These quesadillas are best enjoyed fresh off the skillet, so serve warm for the best texture and flavor.
FAQs About Chicken Ranch Quesadilla
Absolutely! Turkey breast or even a lean cut of beef could work well as a substitute, though be mindful of the sodium content in the meat you choose.
You could make your own low-sodium ranch blend with dried dill, parsley, garlic powder, and onion powder to control the sodium while keeping the flavor.
Try adding a sprinkle of chili powder or a few slices of jalapeño for a mild kick that won’t impact the sodium level.
Yes, you could replace sour cream and cheddar cheese with dairy-free alternatives to make the quesadilla dairy-free while keeping it flavorful.
Yes, the chicken and bacon mixture can be prepared up to a day in advance and refrigerated until you’re ready to assemble the quesadillas.
More Chicken Recipes
Looking for other recipes like this? Try these:
Pairing with Low Sodium Quesadillas
These are my favorite dishes to serve with Bacon Ranch Chicken Quesadilla:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintChicken Bacon Ranch Quesadilla
Enjoy quick and tasty Chicken Bacon Ranch Quesadillas that feature juicy chicken, crispy bacon, and ranch dressing, making them perfect for any meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Entree
- Method: stove top
- Cuisine: american
- Diet: Low Salt
Ingredients
6 ounces Chicken Thighs, raw
2 tablespoon cilantro, fresh, chopped
1 tablespoon minced garlic
1 tablespoon ground cumin
1 tablespoon sour cream
1 tablespoon olive oil mayonnaise
½ tablespoon low sodium ranch seasoning
1 tablespoon lime juice
2 slices low sodium bacon
2 large flour tortillas
2 tablespoon shredded cheddar cheese
2 tablespoon chopped red onions
Instructions
1. Cook chicken thighs in a skillet until cooked throughout. Cook about 4-5 minutes on each side until internal temperature reaches 165'F. Chop into ½-3/4 in pieces, and put into a small/medium sized bowl.
2. In a separate small bowl, add the sour cream, mayonnaise, ranch seasoning and lime juice to a bowl. Stir until combined. Add more lime juice if you would like a thinner consistency.
3. Cook bacon in a skillet and crumble/chop into pieces. Add to bowl with chicken pieces.
4. Add cilantro, minced garlic and cumin to bowl and stir to coat chicken pieces.
5. Add flour tortilla to a skillet and turn on to a medium heat. Add 1 tablespoon cheddar cheese and 1 tablespoon red onion to half of the tortilla. Add half the bacon and chicken to the other half of the tortilla. Let cook for 5 minutes to melt cheese.
6. Allow the cheese to start melting and the chicken to start to heat, then drizzle half the ranch mixture from step 3 over the tortilla.
7. Fold the tortilla in half once cheese is melted and chicken is hot, then cook for 2 more minutes. Remove from heat and cut into 3 pieces. Keep warm.
8. Do the same process from 5 - 7 for the second tortilla. Once done, serve warm.
