Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked until crispy
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional toppings: sliced jalapeños, chopped cilantro, sour cream, salsa
Instructions
- Start by cooking and shredding your chicken if not pre-cooked. Cook the bacon until crispy, then crumble or chop it into small pieces. In a bowl, mix the chicken, bacon, and ranch dressing until evenly combined.
- Lay a flour tortilla flat on a clean surface. Spread a generous layer of the chicken bacon mixture over half of the tortilla. Sprinkle shredded cheese evenly over the filling. Fold the tortilla over to enclose the filling tightly.
- Heat a skillet over medium heat and lightly oil it with olive oil or use cooking spray. Carefully place the assembled quesadilla into the skillet. Cook for about 2-3 minutes on each side, until the tortilla is golden brown and the cheese has melted thoroughly.
- Once cooked, transfer the quesadilla to a cutting board. Let it rest for a minute before slicing into wedges. Serve hot with your favorite toppings like sliced jalapeños, chopped cilantro, and a side of salsa or sour cream for added flavor.
Notes
- For extra flavor, add sliced jalapeños inside the quesadilla before cooking.
- You can substitute the shredded cheese with your favorite varieties for different taste profiles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480 kcal Kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg