Ingredients
Scale
- 2 cups cooked chicken, shredded
- 6 slices bacon, cooked until crispy
- 1/2 cup ranch dressing
- 2 cups shredded cheddar or Mexican blend cheese
- 8 small flour tortillas
- 1 tablespoon olive oil
- Optional: chopped green onions or cilantro for garnish
Instructions
- Begin by cooking the bacon until crispy and shredding the cooked chicken. Set aside.
- Lay out a tortilla on a flat surface. Spread a generous tablespoon of ranch dressing over half of the tortilla. Add a handful of shredded chicken, crispy bacon pieces, and cheese. Fold the tortilla over to enclose the filling.
- Heat a skillet over medium heat and add olive oil. Carefully place the filled quesadilla in the skillet and cook for about 3-4 minutes per side until golden brown and cheese has melted. Repeat with remaining tortillas.
Notes
- Use leftover grilled chicken for extra flavor.
- Adjust cheese types based on preference (cheddar, Mexican blend, or pepper jack).
- Reheat leftovers in a skillet or microwave for best results.
- For added spice, include sliced jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 kcal Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg