Chicken Bacon Ranch Quesadillas
Crispy, cheesy quesadillas filled with chicken, bacon, ranch, and cheese, making it a perfect dish for any meal.
Ingredients
Main Ingredients
- 4 pieces Flour tortillas (burrito size) For easy folding and flipping.
- 2 cups Cooked chicken (shredded or chopped) Rotisserie chicken is a good shortcut.
- 1 cup Cooked bacon (crumbled) Cook until crispy; turkey bacon can be used but usually less crisp.
- 1/2 cup Ranch dressing Store-bought is fine; adjust amount based on thickness.
- 2 cups Cheese (cheddar/motzarella mix or Mexican blend) Pepper jack can be added for kick.
- 2 tablespoons Green onions (optional) For added freshness.
- 1 tablespoon Butter or oil For the pan; just a little.
Instructions
Preparation
- In a bowl, combine chopped cooked chicken, crumbled bacon, and a few spoonfuls of ranch dressing. Adjust ranch to taste.
- Heat a skillet over medium heat and add a small swipe of butter or a drizzle of oil.
- Lay one tortilla in the pan. Sprinkle cheese on one half, then add the chicken bacon ranch mixture on top, followed by more cheese. Fold the tortilla over.
- Cook for 2 to 4 minutes on each side until golden brown and crispy. Flip carefully using a spatula and press down lightly.
- Let the quesadilla rest on a cutting board for a minute before slicing to prevent the filling from sliding out.
Notes
Keep the heat at medium to avoid burning the tortilla before the cheese melts. Use cheese on both sides to help with melty texture. Drain the bacon well to avoid soggy quesadillas. Tip: serve extra ranch on the side for dipping.