Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or leftover chicken)
- 4 strips bacon, cooked and crumbled
- 1 cup shredded cheddar or Mexican cheese blend
- 1/4 cup ranch dressing
- 4 large flour tortillas
- 1 teaspoon olive oil or butter for grilling
- Optional: chopped scallions or jalapeños for extra flavor
Instructions
- Start by preparing your ingredients. Cook the bacon until crispy, then crumble it into small pieces. Shred the cooked chicken and gather your cheese and ranch dressing. Having everything ready will make assembly quick and seamless.
- Spread 2 tablespoons of ranch dressing evenly over one side of a tortilla. Layer with shredded chicken, crumbled bacon, and cheese. Top with another tortilla to assemble your quesadilla.
- Heat a skillet over medium heat and add a little olive oil or butter. Carefully transfer your assembled quesadilla to the skillet. Cook for about 3-4 minutes on each side, pressing lightly, until the tortilla is golden brown and the cheese melts beautifully.
- Once cooked, remove from the skillet, and let it rest for a minute before slicing into wedges. Garnish with chopped scallions or jalapeños if desired for an extra kick. Enjoy hot with your favorite sides or dips!
Notes
- Use freshly shredded cheese for the best melt and flavor.
- Cook the bacon until crispy for optimal texture.
- For a healthier twist, opt for low-fat ranch or Greek yogurt as a substitute.
- Make ahead: assemble the quesadilla and refrigerate for up to 24 hours before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 quesadilla (about 1/4 of recipe)
- Calories: 380 kcal Kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg