Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 6 slices bacon
- 1 cup shredded cheese (cheddar, Monterrey Jack, or a blend)
- 4 large flour tortillas
- ¼ cup ranch dressing (or more for serving)
- 1 tablespoon olive oil or cooking spray
- Optional: chopped green onions or cilantro for garnish
Instructions
- Cook the bacon until crispy, then drain on paper towels. Meanwhile, shred or dice cooked chicken.
- Lay a flour tortilla flat on a plate or cutting board. Spread ranch dressing evenly over the tortilla. Sprinkle shredded cheese over half of the tortilla. Add chopped cooked chicken and crispy bacon slices on top of the cheese.
- Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or brush with olive oil. Fold the filled tortilla in half, pressing gently. Cook for 2-3 minutes until golden brown, flip, and cook another 2-3 minutes until crispy and cheese is melted. Repeat with remaining tortillas.
Notes
- Use leftover grilled chicken or rotisserie chicken for quicker prep.
- Reheat in a skillet or microwave for a crispy or warm finish.
- Add chopped green onions or cilantro for extra flavor and garnish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 kcal Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg