Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 strips bacon, cooked until crispy and 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 for frying
- Optional toppings: chopped cilantro, diced tomatoes, sour cream
Instructions
- Start by cooking and shredding your chicken. Use leftover grilled chicken or a store-bought rotisserie chicken.
- Cook bacon until crispy and chop into small pieces.
- Spread ranch dressing evenly on one side of each tortilla.
- Add shredded chicken, chopped bacon, and shredded cheese on half of each tortilla.
- Fold tortillas to create a sandwich.
- Heat a skillet or griddle over medium heat and add a little olive oil or butter.
- Cook each quesadilla for 3-4 minutes per side until golden brown and cheese is melted, flipping carefully.
- Cut into wedges and serve immediately with optional toppings like chopped cilantro or diced tomatoes.
Notes
- Use whole wheat or gluten-free tortillas for dietary preferences.
- Add jalapeños or hot sauce for a spicy kick.
- Vegetarian option: swap chicken and bacon for grilled vegetables or tofu.
- To make it baked, assemble and bake at 375°F for 10-15 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop, Assembly
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430 kcal Kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg