Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 slices crispy bacon, chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional: chopped green onions or jalapeños for extra flavor
Instructions
- Start by preparing all your ingredients. Shred cooked chicken, cook bacon until crispy and chop, then measure out cheese and ranch dressing. Keep tortillas ready.
- In a mixing bowl, combine shredded chicken, chopped bacon, and ranch dressing. Mix well until evenly coated.
- Heat a large skillet over medium heat and add olive oil or butter. Place a tortilla in the skillet, spread some of the chicken mixture over half, sprinkle with cheese, fold the tortilla over, and cook for 2-3 minutes until golden brown.
- Carefully flip and cook the other side until crispy and cheese is melted. Repeat with remaining tortillas and filling.
- Once cooked, cut each quesadilla into wedges, serve immediately, and garnish with optional green onions or jalapeños.
Notes
- For extra flavor, add sautéed peppers, onions, or jalapeños inside the quesadilla before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best crispiness.
- Adjust the amount of ranch dressing and cheese to taste for a creamier or cheesier dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Quick & Easy
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 430 Kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg