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Easy Chicken Bacon Ranch Quesadilla

A comforting and flavorful quesadilla filled with tender chicken, crispy bacon, and zesty ranch dressing, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 lb cooked chicken breast, shredded You can use rotisserie chicken for convenience.
  • 6 slices bacon, cooked and crumbled The perfect crispy touch.
  • 1 cup shredded cheddar cheese Feel free to substitute with Monterey Jack for a milder flavor.
  • 1 cup ranch dressing Homemade ranch adds a personal touch.
  • 4 large flour tortillas Whole wheat or corn tortillas are great alternatives.
  • 1/2 cup green onions, chopped Fresh herbs brighten the dish; optional.
  • cooking oil Olive or avocado oil to coat the pan.

Method
 

Cooking
  1. In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and crumble into smaller pieces.
  2. In a large mixing bowl, combine the shredded chicken, crumbled bacon, green onions, and ranch dressing. Mix until well combined.
  3. In the same skillet, add a touch of oil and heat over medium-low.
  4. Place a tortilla in the skillet and spread about 1/4 of the chicken mixture over half of the tortilla. Sprinkle 1/4 cup of shredded cheese on top. Fold the tortilla over to create a half-moon shape.
  5. Cook for about 3-4 minutes per side until the tortilla is golden brown and the cheese has melted.
  6. Repeat with the remaining tortillas and filling.
  7. Allow each quesadilla to rest for a minute before slicing into wedges. Serve warm with extra ranch on the side.

Notes

You can substitute the chicken with black beans or mushrooms for a vegetarian option. Leftovers can be stored in an airtight container for up to 3 days.