Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 slices crispy bacon, chopped
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional: chopped green onions, jalapeños, or cilantro for garnish
Instructions
- In a mixing bowl, combine the cooked chicken, chopped bacon, and ranch dressing. Mix well until all ingredients are evenly coated.
- Lay a tortilla flat on a clean surface. Spread a generous amount of the chicken and bacon mixture onto half of the tortilla. Sprinkle cheese over the filling, then fold the tortilla in half.
- Heat a skillet or griddle over medium heat. Lightly grease with olive oil or cooking spray. Place the assembled quesadilla onto the skillet and cook for 2-3 minutes per side, pressing gently until golden brown and crispy. Repeat with remaining quesadillas.
- Slice into wedges and garnish with optional green onions, jalapeños, or cilantro. Serve immediately with additional ranch dressing or salsa for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over low heat or microwave. For best crispiness, reheat in a hot skillet or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 quesadilla (about 1/4 of recipe)
- Calories: 430 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg