Ingredients
Scale
- 2 cups cooked chicken, shredded (see more chicken recipes)
- 8 slices of crispy cooked bacon
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup ranch dressing or ranch seasoning mix
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional toppings: sliced jalapeños, diced tomatoes, chopped cilantro
Instructions
- Start by ensuring your chicken is shredded and your bacon is cooked to crispy perfection. You can use leftover cooked chicken or quickly cook fresh chicken breasts and shred them. Cook the bacon until crispy, then chop into bits.
- In a small bowl, mix the shredded chicken with ranch dressing or seasoning. Spread this mixture evenly on one half of a flour tortilla. Layer with shredded cheeses, bacon bits, and any optional toppings. Fold the tortilla over to enclose the fillings.
- Heat a skillet over medium heat and add a tablespoon of olive oil or butter. Carefully place the assembled quesadilla in the skillet. Cook for 2-3 minutes on each side until golden brown and cheese is melted. You may also use an Ninja Air Fryer Pro Crisp & Roast for a crispy finish without additional oil.
- Remove the quesadilla from the skillet, let it rest for a minute, then cut into wedges. Serve hot with your favorite sides or dips.
Notes
- Use freshly grated cheese for melty goodness.
- For extra crunch, add a sprinkle of crushed tortilla chips inside before folding.
- You can prepare the chicken in advance by grilling or roasting, saving even more time.
- Try different cheese combinations like pepper jack or mozzarella for variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500 kcal Kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg