Ingredients
Scale
- 2 large flour tortillas
- 1 cup cooked chicken, shredded (use leftover cooked chicken or quickly sauté some chicken breasts)
- 4 slices of bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup ranch dressing
- 1 tablespoon olive oil
- Optional: chopped green onions, diced tomatoes, or jalapeños for extra flavor
Instructions
- Start by cooking the chicken if not already prepared. Cook bacon until crispy and crumble. Prepare all ingredients for quick assembly.
- Spread ranch dressing evenly over one side of a tortilla. Layer with shredded chicken, crumbled bacon, and shredded cheese on half of the tortilla. Fold in half and press gently to seal.
- Heat a skillet over medium heat with a little olive oil. Place the quesadilla and cook for 3-4 minutes per side until golden brown and cheese is melted inside.
- Remove from skillet, let rest for a minute, then slice into wedges. Serve immediately with sides or salad.
Notes
- Use quality ranch dressing for best flavor—store-bought or homemade.
- For extra crispiness, cook on medium-low heat and press with a spatula while cooking.
- Customize with your favorite fillings like diced peppers or hot sauce.
- Pre-cooked rotisserie chicken and store-bought bacon save time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop, Pan-Frying
- Cuisine: American
- Diet: Easy, Quick Meal
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380 kcal Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg