Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 1/4 cup ranch dressing
- 1 tablespoon olive oil or cooking spray
- Optional: chopped green onions, diced tomatoes, jalapeños for extra flavor
Instructions
- Start by cooking the bacon until crispy. Once cooked, crumble or chop into small pieces.
- Prepare the cooked chicken—this can be rotisserie, grilled, or leftover cooked chicken—and mix with ranch dressing in a bowl for added flavor.
- Spread a tablespoon of ranch dressing evenly over one tortilla. Top with shredded chicken, bacon, and cheese. Place another tortilla on top, pressing gently.
- Heat a skillet over medium heat and lightly coat with olive oil or cooking spray. Carefully place the assembled quesadilla in the skillet.
- Cook for 3-4 minutes on each side until golden brown and cheese is melted. Repeat with remaining tortillas.
Notes
- Use fresh, high-quality cheese for the best melt and flavor.
- Feel free to customize with your favorite vegetables or hot sauce.
- Ensure the skillet is heated properly to prevent sticking and to achieve a crispy crust.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free, Easily Gluten-Free (use gluten-free tortillas)
Nutrition
- Serving Size: 1 quesadilla
- Calories: 410 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg