Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 slices cooked bacon, 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 butter
- Optional add-ins: sliced jalapeños, diced tomatoes, chopped green onions
Instructions
- Start by preparing all your ingredients. Cook and shred the chicken if not already cooked. Fry the bacon until crispy, then chop it into small pieces. Mix the shredded chicken with the ranch dressing and set aside.
- Lay a large flour tortilla flat on a clean surface. Spread a tablespoon of ranch chicken mixture evenly over half of the tortilla. Sprinkle shredded cheese over the mixture. Add chopped bacon and optional add-ins. Fold the tortilla over to cover the fillings.
- Heat a skillet over medium heat and add a little olive oil or butter. Carefully place the assembled quesadilla into the skillet. Cook for about 3-4 minutes on each side until golden brown and cheese is melted. Use a spatula to press slightly for even cooking.
- Once cooked, remove from the skillet and let it rest for a minute. Slice into wedges and serve hot with extra ranch, salsa, or sour cream.
Notes
- For extra crispiness, cook the quesadilla until the outside is golden brown and cheese is melted.
- Use low-carb tortillas or lettuce wraps for a healthier, low-carb option.
- Customize with additional ingredients like jalapeños or tomatoes for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg