Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or a cheese mix)
- 4 large flour tortillas
- Optional: diced tomatoes, green onions, or jalapeños for topping
Instructions
- Cook bacon until crispy, then crumble into small pieces. Prepare cooked chicken, shredded or diced.
- In a bowl, combine cooked chicken, crumbled bacon, ranch dressing, and half of the shredded cheese. Mix well.
- Lay each tortilla flat, distribute the mixture evenly onto one half of each tortilla.
- Heat a skillet over medium heat, lightly grease with butter or non-stick spray. Fold tortillas over the filling.
- Cook each quesadilla for 3-4 minutes on each side until golden brown and cheese melts.
- Slice into wedges and serve with optional toppings like diced tomatoes, green onions, or additional ranch dressing.
Notes
- Allow quesadillas to cool before storing. Keep leftovers in an airtight container for up to 2 days.
- Reheat in microwave for 1-2 minutes or re-toast in a skillet for crispness.
- Customize with extra toppings like sautéed peppers, avocado, or cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 1100 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg