Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup ranch dressing
- 4 large flour tortillas
- 1 tbsp olive oil or butter for grilling
- Optional: chopped green onions, jalapeños, or cilantro for garnish
Instructions
- Start by cooking the bacon until crispy. In the same skillet, cook and shred or dice the chicken if not already prepared. Set aside.
- Lay a tortilla flat on a surface. Spread a thin layer of ranch dressing over half of the tortilla.
- Add a handful of shredded chicken, crumbled bacon, and cheese on top of the ranch dressing. Fold the tortilla over to create a half-moon shape.
- 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 2-3 minutes on each side until golden brown and cheese melts inside.
- Remove from heat, let it rest for a minute, then slice into wedges. Garnish with green onions or cilantro if desired. Serve hot.
Notes
- For extra flavor, add roasted peppers or additional cheese.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or oven until crispy, or use an air fryer for quick crispy leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg