Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 tablespoon olive oil or butter for frying
- Optional toppings: sliced jalapeños, chopped green onions, diced tomatoes
Instructions
- Ensure your chicken is shredded and bacon is crumbled. Fry bacon if raw, until crispy, then drain on paper towels.
- Lay a tortilla flat on a clean surface. Spread ranch dressing evenly over one side of the tortilla.
- Layer shredded chicken, crumbled bacon, and shredded cheddar cheese on half of the tortilla. Fold the tortilla in half and press gently to seal.
- Heat a skillet over medium heat with olive oil or butter. Place the folded quesadilla in the skillet and cook for 3-4 minutes per side, until golden brown and cheese is melted.
- Remove from skillet, cut into wedges, and garnish with optional toppings like jalapeños or green onions. Serve immediately with salsa or sour cream.
Notes
- For extra flavor, add diced tomatoes or chopped green onions inside the quesadilla before folding.
- Use cooked, shredded chicken for quick assembly, or cook fresh chicken if preferred.
- Reheat leftovers in a skillet or microwave for best texture—reheating in a skillet preserves crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free optional (by using gluten-free tortillas)
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg