Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 8 strips crispy bacon, crumbled
- 1 cup shredded cheese (cheddar, pepper jack, or Monterey Jack)
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional toppings: chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- Start by combining the cooked chicken, crumbled bacon, and ranch dressing in a bowl until evenly mixed.
- Lay a tortilla flat on a clean surface. Spread a generous layer of the chicken-bacon ranch mixture on half of the tortilla, then sprinkle with shredded cheese. Fold the tortilla in half to enclose the filling.
- Heat a skillet over medium heat and lightly spray with cooking spray or add olive oil. Carefully place the assembled quesadilla in the skillet. Cook for about 2-3 minutes per side, or until golden brown and the cheese is melted.
- Repeat with the remaining tortillas.
- Slice each quesadilla into wedges and serve hot. Add optional toppings like chopped cilantro or diced tomatoes for extra flavor. Serve with salsa or salad for a complete meal.
Notes
- Use freshly shredded cheese for optimal melting.
- Customize fillings with sautéed peppers, onions, or other favorite ingredients.
- For a gluten-free version, substitute with gluten-free tortillas or large lettuce leaves.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven until crispy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg