Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 4 strips crispy bacon, crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional: chopped fresh cilantro, diced tomatoes, or sliced jalapeños for garnish
Instructions
- Ensure your cooked chicken is shredded or chopped into bite-sized pieces. Cook the bacon until crispy, then crumble or chop into small bits. Mix the chicken with ranch dressing in a bowl.
- Lay a large flour tortilla flat on a plate. Spread about 1/4 cup of the ranch chicken mixture evenly over half of the tortilla. Sprinkle shredded cheese over the mixture, then add crispy bacon pieces. Fold the tortilla in half.
- Heat a skillet over medium heat and add a tablespoon of olive oil or butter. Carefully transfer the assembled quesadilla to the skillet. Cook for 2-3 minutes per side, until golden brown and cheese melts.
- Slice into wedges, garnish with optional toppings, and serve hot with your favorite side dish.
Notes
- For added flavor, sprinkle chopped cilantro or diced tomatoes before serving.
- Use whole wheat tortillas for a healthier twist.
- Reheat leftovers in a skillet for best crispy results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Options for gluten-free and low-carb can be made by choosing suitable tortillas
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480 kcal Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg