Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing or ranch sauce
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter for cooking
- Optional toppings: diced tomatoes, chopped green onions, sour cream, sliced jalapeños
Instructions
- Spread ranch dressing evenly over one side of a flour tortilla. Layer half of the shredded chicken, crumbled bacon, and shredded cheese on one half of the tortilla. Fold the tortilla in half to enclose the fillings.
- Heat a skillet or griddle over medium heat and add a little olive oil or butter. Carefully place the assembled quesadilla in the pan. Cook for 2-3 minutes on each side until golden brown and the cheese has melted. Use a spatula to gently press the quesadilla for even cooking.
- Transfer the cooked quesadilla to a cutting board and let it rest for a minute. Slice into wedges and serve hot with optional toppings like diced tomatoes, chopped green onions, or sour cream.
Notes
- Ensure your cooked chicken is shredded or diced for easy assembly.
- Cook bacon until crispy and crumble before adding.
- You can customize fillings with your favorite ingredients or toppings.
- Reheat leftovers in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480 kcal Kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg