Ingredients
Scale
- 2 cups cooked chicken, shredded
- 6 slices of bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter for cooking
- Optional: chopped green onions, diced tomatoes, jalapeños for garnish
Instructions
- Start by cooking the bacon until crispy, then set aside to drain. Shred the cooked chicken if needed and gather all ingredients for assembly.
- Lay a tortilla flat on a plate or cutting board. Spread a tablespoon of ranch dressing evenly over the tortilla.
- Layer shredded chicken, crumbled bacon, and shredded cheese on one half of the tortilla. If making a double-layer quesadilla, top with another tortilla.
- Heat a skillet over medium heat and add olive oil or butter. Carefully transfer the assembled quesadilla to the skillet.
- Cook for 2-3 minutes until the bottom is golden brown, then flip and cook the other side until cheese is melted and tortilla is crispy.
- Remove from heat, let sit for a minute, then slice into wedges. Garnish with chopped green onions or diced tomatoes if desired. Serve hot.
Notes
- Use freshly shredded cheese for better melting.
- Keep heat moderate to avoid burning tortillas before cheese melts.
- Experiment with different cheeses or add avocado, sour cream for extra flavor.
- For a healthier option, substitute sour cream with Greek yogurt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Flexible, can be adapted for Gluten-Free and Keto
Nutrition
- Serving Size: 1 quesadilla (about 1/4 of recipe)
- Calories: 460 kcal Kcal
- Sugar: 3 grams
- Sodium: 980 mg
- Fat: 28 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 85 mg