Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 tablespoon olive oil
- Optional: chopped green onions or jalapeños for extra flavor
Instructions
- Start by cooking and shredding your chicken, and cooking your bacon until crispy. Crumble the bacon into small pieces. Mix the chicken, bacon, and ranch dressing in a bowl to create a flavorful filling.
- Lay a flour tortilla flat on a clean surface. Spread a layer of the chicken, bacon, and ranch mixture evenly over half of the tortilla. Sprinkle shredded cheddar cheese generously over the filling. Fold the tortilla in half to encase the filling.
- Heat olive oil in a large skillet over medium heat. Carefully place the folded quesadilla in the skillet. Cook for about 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese has melted.
- Slice the quesadillas into wedges and serve hot. Add optional toppings like chopped green onions or jalapeños for added zest. Enjoy with salsa, sour cream, or guacamole for a full flavor experience.
Notes
- Ensure the skillet is hot enough to get crispy quesadillas without burning the tortillas.
- You can prepare the filling in advance and assemble just before cooking.
- Leftovers can be stored in an airtight container and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free tortillas)
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 kcal Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg