Ingredients
Scale
- 2 cups cooked chicken, shredded
- 6 slices crispy bacon, chopped
- 1/2 cup ranch dressing
- 2 cups shredded cheddar or Mexican blend cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional toppings: sour cream, salsa, sliced jalapeños, chopped cilantro
Instructions
- Gather the cooked chicken, chop the crispy bacon, and mix together in a bowl with the ranch dressing to prepare the filling.
- Lay a tortilla flat on a plate or cutting board. Spread a generous spoonful of the chicken-bacon mixture over half of the tortilla. Top with shredded cheese and fold the tortilla in half over the filling.
- Heat a skillet over medium heat and lightly oil with olive oil or spray with cooking spray. Carefully place the assembled quesadilla into the skillet. Cook for 2-3 minutes until golden brown, then flip and cook another 2-3 minutes. Repeat with remaining quesadillas.
- Slice each quesadilla into wedges and serve immediately with optional toppings like sour cream, salsa, or sliced jalapeños. Garnish with chopped cilantro if desired.
Notes
- Use leftover cooked chicken to save time and enhance flavor.
- You can customize the cheese blend to your preference, such as Monterey Jack or Mexican blend.
- For extra crispiness, cook the quesadillas in a panini press or air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low-Carb (if using low-carb tortillas)
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg