Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup ranch dressing or ranch seasoning mix
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional: diced tomatoes, green onions, or jalapeños for extra flavor
Instructions
- Spread ranch dressing evenly over one side of each tortilla.
- Layer half of the shredded chicken, crumbled bacon, and cheeses on one half of each tortilla.
- Add optional toppings like tomatoes or green onions if desired.
- Fold tortillas in half to enclose the fillings and press gently.
- Heat olive oil or butter in a skillet over medium heat.
- Cook each quesadilla for 3-4 minutes until golden brown, flip carefully, and cook another 3-4 minutes until crispy and cheese is melted.
- Remove from skillet, cut into triangles, and serve hot with salsa, sour cream, or guacamole.
Notes
- Use high-quality cheese for best melting and flavor.
- Maintain medium heat to prevent burning and ensure even cooking.
- Cheese melts best with a good blend of cheddar and Monterey Jack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Nut-Free
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 1250 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 125 mg