These Chicken Bacon Ranch Quesadillas combine crispy, golden tortillas with melted cheese, tender chicken, smoky bacon, and a rich, savory ranch flavor profile. They make an incredible, quick weeknight dinner or game-day snack.
Ingredients
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2 large flour tortillas (burrito size)
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2 cups cooked chicken breast, shredded or diced
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6 slices bacon, cooked crisp and crumbled
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2 cups freshly shredded Monterey Jack or cheddar cheese (melts best)
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⅓ cup quality ranch dressing (plus extra for dipping)
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1 tablespoon butter or olive oil (for crisping the tortillas in the pan)
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Optional Add-ins: Diced green onions, jalapeños, or a pinch of smoked paprika
Instructions
1.Prep the Filling:Toss shredded chicken with ranch dressing and mix in the crumbled bacon.
In a medium bowl, combine the shredded or diced cooked chicken with the ranch dressing, stirring until every piece is evenly coated. Stir in the crumbled crispy bacon and optional green onions or jalapeños if using.
2.Assemble the Quesadillas:Layer cheese, chicken-bacon mixture, and more cheese on half of each tortilla.
Lay your large flour tortillas flat on a clean surface. Sprinkle a generous layer of shredded cheese over one half of each tortilla. Spoon the chicken and bacon mixture evenly over the cheese, and top with another handful of cheese (this acts as the “glue” to hold the quesadilla together). Fold the empty half of the tortilla over the filling to create a half-moon shape.
3.Heat the Skillet:Heat butter or oil in a large skillet over medium heat.
Heat a large skillet or griddle over medium heat. Add a teaspoon of butter or olive oil, letting it melt and coat the pan evenly.
4.Cook Until Crispy and Melty:Cook for 3 to 4 minutes per side until tortillas are golden-brown and cheese is melted.
Carefully place the assembled quesadillas into the hot skillet. Cook for 3 to 4 minutes on the first side until the tortilla is golden-brown and crispy. Gently flip and cook for another 3 to 4 minutes until the second side is equally golden and the cheese inside is fully melted and gooey.
5.Slice and Serve:Slice into wedges and serve warm with extra ranch dressing.
Remove the quesadillas from the skillet and let them rest for 1 to 2 minutes so the cheese can set slightly. Slice into triangles with a sharp knife or pizza cutter, and serve warm with extra ranch dressing for dipping!
