Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 4 strips bacon, cooked and crumbled
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional: sliced jalapeños or diced tomatoes for extra flavor
Instructions
- Start by shredding pre-cooked chicken and cooking bacon until crispy. Crumble the bacon into small bits.
- In a bowl, combine shredded chicken, crumbled bacon, and ranch dressing. Mix well to coat all ingredients evenly.
- Lay a tortilla flat on a clean surface. Spread a layer of the chicken mixture over half of the tortilla. Sprinkle with a mix of shredded cheddar and Monterey Jack cheese. Add sliced jalapeños or diced tomatoes if desired.
- Heat a skillet over medium heat and add olive oil or butter. Fold the filled tortilla in half and place into the skillet. Cook for about 3-4 minutes per side, until golden brown and cheese is melted.
- Cut into wedges and serve hot with side salads or dipping sauces like salsa or sour cream.
Notes
- Use rotisserie chicken for quick preparation.
- For extra flavor, add sliced jalapeños or diced tomatoes before cooking.
- To keep the quesadilla crispy, reheat in a skillet or oven rather than microwave.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Not specific
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 430 kcal Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg