Ingredients
Scale
- 2 cups cooked chicken, shredded (use pre-cooked or rotisserie chicken)
- 6 slices bacon, cooked and chopped
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional: diced tomatoes, chopped green onions, jalapeños
Instructions
- Start by gathering your cooked chicken, crispy bacon, and shredded cheese. If raw bacon, cook until crispy and chop. Mix shredded chicken with ranch dressing in a bowl.
- Lay a large flour tortilla flat. Spread the ranch chicken mixture over half, then top with shredded cheese and optional ingredients. Fold to create a half-moon shape.
- Heat a skillet over medium heat and lightly oil. Transfer the assembled quesadilla and cook for 3-4 minutes per side until golden brown and cheese melts, flipping carefully with tongs or spatula.
- Transfer to a cutting board, let rest for a minute, then cut into wedges. Serve hot with salsa, sour cream, or guacamole.
Notes
- Use pre-cooked chicken and bacon for quickest preparation.
- You can add extra ingredients like diced tomatoes, green onions, or jalapeños for additional flavor.
- Reheat leftovers in an air fryer for crispy results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Easy, Quick
Nutrition
- Serving Size: 1 quesadilla
- Calories: 460 kcal Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg