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Easy Chicken Bacon Ranch Quesadilla

A crispy, cheesy quesadilla packed with tender chicken, crispy bacon, and ranch dressing, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large flour tortillas
  • 2 cups cooked chicken (shredded) Use rotisserie chicken for quicker prep.
  • 8 slices bacon (cooked and crumbled)
  • 2 cups Mexican cheese blend (shredded) Consider pepper jack for a kick.
  • 1/2 cup ranch dressing
  • 1 cup tomatoes (diced)
  • 1/4 cup red onion (finely chopped)
  • 2 tbsp fresh cilantro (chopped) Don’t skip for fresh flavor!
  • 2 tbsp butter (for cooking)

Method
 

Preparation
  1. In a bowl, combine the shredded chicken with ranch dressing until well coated.
  2. Stir in the crumbled bacon, diced tomatoes, finely chopped onion, and cilantro.
Cooking
  1. Place a tortilla in a skillet and sprinkle a layer of cheese, then add a generous scoop of the chicken mixture, and top it with more cheese.
  2. Gently fold the tortilla in half to create a half-moon shape.
  3. Melt butter in the skillet over medium heat, and cook each quesadilla for 2-3 minutes per side until golden and crispy.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat on the stovetop for best results.