Chicken Bacon Ranch Quesadillas

Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 25–30 minutes
Servings: 4 (makes 4 quesadillas)
Difficulty: ★☆☆☆☆ (Very Easy)
Cuisine: American / Tex-Mex
Course: Lunch | Dinner | Snack

 Ingredients

Core Ingredients:

• 2 cups cooked chicken, shredded or diced

• 6 slices cooked bacon, chopped

• 1 cup ranch dressing (store-bought or homemade)

• 2 cups shredded cheese (cheddar, mozzarella, or a blend)

• 4 large flour tortillas (burrito size)

• 1 tbsp butter or oil, for pan-frying

Optional Add-ins:

• ½ cup sautéed onions

• ½ cup diced tomatoes (seeds removed)

• ¼ cup jalapeños (for heat)

• ½ avocado, sliced (added after cooking)

• Fresh herbs: chives, cilantro, or parsley

Shortcut tip: Use store-bought rotisserie chicken or leftover grilled chicken to save time.

 Ingredient Notes

 Equipment

• Large skillet or griddle

• Spatula

• Knife & cutting board

• Cheese grater (if using block cheese)

• Paper towels (to drain bacon)

 Time Breakdown

 Step-by-Step Instructions

 Cook Bacon

• In a skillet, cook bacon over medium heat until crisp (about 8–10 minutes).

• Transfer to a plate lined with paper towels. Chop or crumble once cooled.

 Want less mess? Bake your bacon at 400°F for 15–20 mins instead.

 Prep Chicken

• If using raw chicken, season and cook it thoroughly, then shred or dice.

• If using leftover or rotisserie chicken, just shred and set aside.

 Assemble the Quesadillas

For each quesadilla:

• Lay 1 flour tortilla flat.

• Spread 2–3 tbsp of ranch dressing over one half.

• Layer with ½ cup chicken, 2–3 tbsp chopped bacon, and ½ cup shredded cheese.

• Add any optional toppings (onions, jalapeños, etc.)

• Fold tortilla in half to create a semi-circle.

Repeat for the remaining tortillas.

 Cook the Quesadillas

• Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.

• Place one quesadilla in the pan.

• Cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese is fully melted.

• Flip carefully with a spatula.

Repeat for all quesadillas.

 Pro Tip: Press gently with a spatula for even browning and crispy edges.

 Slice & Serve

• Transfer cooked quesadillas to a cutting board.

• Let rest 1–2 minutes before slicing into wedges.

• Serve warm with extra ranch or your favorite dipping sauces.

 Serving Suggestions

 Storage & Reheating Tips

Fridge:

• Store leftovers in an airtight container for up to 3 days.

Reheat:

• Best method: Re-crisp in a skillet over medium-low heat.

• Microwave: 45–60 seconds, but tortilla may get soft.

• Oven: 350°F for 10 minutes for a crisp finish.

Freezing:

• Assemble quesadillas, then wrap in foil and freeze raw.

• Reheat directly from frozen in skillet or oven.

 Variations & Customizations

 Nutrition Estimate (Per Quesadilla)

Note: Nutrition varies based on brand of ranch, tortilla, and cheese.