Easy Chicken Bacon Ranch Quesadilla
A quick and delicious quesadilla filled with savory chicken, crispy bacon, and zesty ranch dressing, perfect for family meals and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken Shredded or diced; rotisserie chicken works beautifully
- 4 slices bacon Crispy and crumbled; the smoky flavor adds depth
- 1 cup shredded cheese Cheddar for classic taste or pepper jack for a kick
- 1/2 cup ranch dressing Store-bought or homemade for a personal touch
- 4 large flour tortillas Whole wheat for a healthier option; corn tortillas for a gluten-free version
- 1 tablespoon olive oil For cooking; feel free to substitute with butter for richer flavor
Instructions
Preparation
- In a large skillet over medium heat, cook the bacon until crispy. When finished, remove it from the skillet and let it drain on paper towels.
- In the same skillet, add the cooked chicken. If you're using store-bought rotisserie chicken, this is the time to shred it up! Pour in the ranch dressing, stirring to coat the chicken evenly.
- On a clean surface, lay out your flour tortillas. Spoon the chicken and ranch mixture evenly onto half of each tortilla. Top with crumbled bacon and a generous amount of shredded cheese.
- Fold the tortillas over to create a half-moon shape. Heat a tablespoon of olive oil in the skillet over medium heat. Place the folded tortillas in the skillet, cooking for about 3-4 minutes on each side, until the tortillas are golden and the cheese is melted.
- Remove the quesadillas from the skillet and let them cool for a minute. Slice into wedges and serve with additional ranch dressing or your favorite salsa.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the quesadilla in a skillet over medium heat until warmed through or pop them in the oven at 350°F for about 10 minutes to preserve the crunch.