Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 6 slices of bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional: chopped green onions, diced tomatoes, or jalapeños for garnish
Instructions
- In a medium bowl, combine the cooked shredded chicken with the ranch dressing. Add crumbled bacon and mix well. Set aside.
- Lay a flour tortilla flat on a clean surface. Spread a generous amount of the chicken bacon ranch mixture evenly over half of the tortilla. Sprinkle a layer of shredded cheese on top of the filling. Fold the tortilla in half to enclose the filling.
- Heat a large skillet over medium heat and lightly grease with olive oil or cooking spray. Place the assembled quesadilla in the skillet. Cook for about 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese has melted.
- Transfer the hot quesadilla to a cutting board and cut into wedges. Garnish with chopped green onions, diced tomatoes, or jalapeños if desired. Serve immediately with extra ranch dipping sauce for added flavor.
Notes
- Use full-fat cheese for extra meltiness.
- Cook the bacon until crispy to add texture and flavor.
- Feel free to add extra seasonings like garlic powder or paprika to enhance the filling.
- For an extra crispy exterior, cook in a cast-iron skillet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Pan-fried
- Cuisine: American
- Diet: Gluten-Free (with gluten-free tortillas)
Nutrition
- Serving Size: 1 quesadilla (based on 4 servings)
- Calories: 440 kcal Kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg