Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional garnishes: chopped green onions, sour cream, salsa
Instructions
- In a mixing bowl, combine the cooked chicken, crumbled bacon, and ranch dressing. Mix until well coated.
- Lay a tortilla flat on a clean surface. Spread about half of the chicken and bacon mixture evenly over one half of the tortilla. Top with shredded cheddar cheese.
- Fold the tortilla over to enclose the filling.
- Heat a skillet over medium heat with olive oil or butter. Carefully transfer the assembled quesadilla to the skillet. Cook for 2-3 minutes on each side until golden brown and cheese melts.
- Repeat with remaining tortillas.
- Slice into wedges and serve hot, garnished with green onions if desired. Enjoy with sides like salsa or sour cream.
Notes
- Use pre-cooked chicken and bacon for quicker preparation.
- For a crispy exterior, reheat leftover quesadillas in an air fryer.
- Customize with additional toppings like diced tomatoes or jalapenos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contains dairy, gluten (if using wheat tortillas)
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 440 kcal Kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg