Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 4 slices crispy bacon, chopped
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional toppings: chopped cilantro, sliced jalapeños, hot sauce
Instructions
- Cook and shred the chicken, fry or bake the bacon until crispy, and gather all necessary ingredients for assembly.
- Lay a tortilla flat on a clean surface and spread a generous spoonful of ranch dressing evenly over one side.
- Layer the shredded chicken, chopped bacon, and shredded cheese onto half of the tortilla. Fold the tortilla in half over the fillings.
- Heat a skillet over medium heat, add a little olive oil or butter, and cook the quesadilla for 3-4 minutes on each side until golden brown and cheese is melted.
- Slice into wedges and serve hot with your favorite toppings or dips. Garnish with chopped cilantro or sliced jalapeños if desired.
Notes
- Use precooked chicken or leftovers to save time.
- Cook over medium heat and press gently to ensure crispy edges.
- Experiment with different cheeses for varied flavor.
- Add vegetables like bell peppers or onions for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free tortillas
Nutrition
- Serving Size: 1 quesadilla
- Calories: 510 kcal Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg