Ingredients
Scale
- 2 cups cooked chicken, shredded (for a quick prep, use rotisserie chicken)
- 6 slices crispy bacon, chopped
- 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 toppings: chopped cilantro, sliced jalapeños, sour cream
Instructions
- Start by shredding the cooked chicken and chopping the crispy bacon. In a bowl, toss the shredded chicken with the ranch dressing to infuse flavor into the filling.
- Lay out a tortilla on a flat surface. Spread a spoonful of the ranch-coated chicken mixture evenly over half of the tortilla. Sprinkle a generous amount of shredded cheese on top, then add chopped bacon for that smoky crunch. Fold the tortilla in half, pressing gently to seal.
- Heat a large skillet or griddle over medium heat and add a little olive oil or spray with cooking spray. Carefully place the assembled quesadilla in the hot skillet. Cook for 2-3 minutes on each side until golden brown and crispy, making sure the cheese melts perfectly inside.
- Slice the quesadillas into wedges and serve immediately with your favorite toppings like sour cream, chopped cilantro, or sliced jalapeños. These quesadillas pair well with a side of fresh salad or crunchy chips for a complete meal.
Notes
- Use gluten-free tortillas for a gluten-free version.
- Reheat in skillet or oven for best crispy texture; avoid microwaving.
- Add extra toppings like sautéed peppers or avocado for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 quesadilla wedge
- Calories: 430 kcal Kcal
- Sugar: 2g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg