Ingredients
Scale
- 2 cups cooked chicken, shredded (use leftover or rotisserie for convenience)
- 6 slices of bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional: chopped green onions or cilantro for garnish
Instructions
- Start by gathering all your ingredients. Shred the cooked chicken and cook the bacon until crispy. Once cooled, crumble the bacon into small pieces. In a bowl, combine the chicken, bacon, and ranch dressing, mixing well to coat everything evenly.
- Lay a tortilla flat on a clean surface. Spread a layer of the prepared chicken and bacon mixture evenly over half of the tortilla. Sprinkle a generous amount of shredded cheese on top. Fold the tortilla over to create a half-moon shape.
- Heat a large skillet over medium heat and add a little olive oil or spray with cooking spray. Carefully transfer the assembled quesadilla to the skillet. Cook for 2-3 minutes on each side until golden brown and the cheese has melted.
- Remove from the skillet, let sit for a minute, then cut into wedges. Garnish with chopped green onions or cilantro if desired. Serve hot with extra ranch or your favorite dipping sauces.
Notes
- For a crispier quesadilla, cook over medium heat and avoid overcrowding the pan.
- You can prepare the filling ahead of time for quicker assembly.
- Use a non-stick skillet for easier flipping and cleaning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low-carb, High-protein
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430 kcal Kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg