Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped (see chicken options)
- 4 slices crispy cooked bacon, chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/4 cup ranch dressing or ranch seasoning mix
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream
Instructions
- Gather your cooked chicken, crispy bacon, and shredded cheese. Alternatively, cook chicken breasts or use leftovers.
- In a bowl, combine cooked chicken, chopped bacon, and ranch dressing or seasoning. Mix well.
- Heat a skillet or griddle over medium heat and brush with olive oil or butter.
- Place a tortilla in the skillet, spread half of the chicken-bacon mixture on top, and sprinkle with cheese. Cover with another tortilla.
- Cook 2-3 minutes per side until golden brown and cheese melts. Repeat with remaining ingredients.
Notes
- For crispier quesadillas, cook over medium-high heat and avoid overcrowding the skillet.
- Use pre-cooked or rotisserie chicken for quick assembly.
- Customize with extra toppings like jalapeños or hot sauce for added flavor.
- Reheat in oven or toaster oven to maintain crispness, or microwave for convenience.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430 kcal Kcal
- Sugar: 3 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg