Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1/2 cup cooked bacon, chopped
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional: chopped green onions, jalapeños, or cilantro for garnish
Instructions
- Start by combining the cooked chicken, chopped bacon, and ranch dressing in a bowl. Mix until well coated. Prepare ahead if desired.
- Lay a tortilla flat on a clean surface. Spread approximately 1/2 cup of the chicken bacon ranch mixture over half of the tortilla. Sprinkle shredded cheese on top. Fold the tortilla in half to enclose the filling.
- Heat a skillet over medium heat and add a tablespoon of olive oil or butter. Place the folded quesadilla into the skillet. Cook for 3-4 minutes on each side until golden and crispy, and the cheese melts, flipping carefully with a spatula.
- Transfer to a cutting board, let rest for a minute. Slice into wedges and garnish with chopped green onions, jalapeños, or cilantro if desired. Serve hot with sides or dips.
Notes
- Use freshly cooked or leftover roasted chicken for convenience.
- Ensure bacon is crispy before chopping for added texture.
- Choose a melty cheese like cheddar or Monterey Jack for gooey results.
- Cook on medium heat for a crispy exterior without burning the tortilla.
- Add chopped green onions or sliced jalapeños before folding for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1/4 of the quesadilla
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg