Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional toppings: sliced jalapeños, chopped green onions, diced tomatoes
Instructions
- In a mixing bowl, combine the cooked chicken, crumbled bacon, and ranch dressing. Mix until well coated, creating a flavorful filling for your quesadilla.
- Lay a large flour tortilla flat on a clean surface. Spread a quarter of the chicken bacon ranch mixture evenly over half of the tortilla. Sprinkle with shredded cheddar and Monterey Jack cheese, then fold the tortilla in half to enclose the filling.
- Heat olive oil or butter in a large skillet over medium heat. Carefully place the assembled quesadilla in the skillet and cook for about 2-3 minutes on each side until golden brown and the cheese has melted.
- Use a sharp knife or pizza cutter to slice the quesadillas into wedges. Serve warm with extra ranch dressing or salsa for dipping.
Notes
- Ensure the skillet is hot enough for a crispy exterior, but not too hot to prevent burning.
- Shred or dice the cooked chicken for even distribution and maximum flavor.
- Use freshly grated cheese for better meltability and taste.
- Feel free to add extra toppings during cooking for a personalized touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut Free
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg