Ingredients
Scale
- 2 cups cooked chicken, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional: chopped green onions, jalapeños, or tomatoes for garnish
Instructions
- Start by combining the shredded chicken, crumbled bacon, and ranch dressing in a bowl. Mix until evenly coated.
- Spread a generous portion of the mixture onto half of a flour tortilla. Sprinkle with shredded cheddar cheese, then fold the tortilla over to enclose the filling. Repeat for remaining tortillas.
- Heat a skillet over medium heat and add olive oil or butter. Place the filled quesadilla in the skillet and cook for 3-4 minutes on each side until golden brown and crispy and the cheese is melted.
- Remove from heat, let rest for a minute, then slice into wedges. Garnish with green onions, jalapeños, or tomatoes as desired. Serve hot with extra ranch or salsa.
Notes
- Make sure to cook the bacon thoroughly for maximum crunch.
- Feel free to customize with different cheeses or add extra vegetables for health benefits.
- To keep the quesadilla crispy, avoid overfilling and cook on moderate heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: All Diets
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430 kcal Kcal
- Sugar: 3g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg