Description
Crispy chicken bacon ranch quesadillas blend irresistible flavors for a quick weeknight dinner. Melted cheese, savory bacon, and zesty ranch sauce promise a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 cups cooked shredded chicken
- ½ cup cooked bacon, crumbled (about 4 slices)
Cheese and Dairy:
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ¼ cup ranch dressing (plus extra for dipping)
- 1 tablespoon butter
Additional Ingredients and Seasonings:
- 4 large flour tortillas
- ½ teaspoon garlic powder (optional, for extra flavor)
- ½ teaspoon black pepper
- ¼ cup chopped green onions or fresh parsley (optional garnish)
Instructions
- Combine shredded chicken with crispy crumbled bacon in a mixing vessel, creating a robust protein foundation for the quesadillas.
- Drizzle ranch dressing over the chicken and bacon mixture, ensuring each morsel is thoroughly coated with the creamy, herbaceous sauce.
- Sprinkle garlic powder and freshly ground black pepper into the mixture, whisking to distribute the aromatic seasonings evenly throughout.
- Warm a large skillet or griddle over medium heat, preparing the surface for quesadilla assembly.
- Place a tortilla flat on the heated surface, allowing it to slightly crisp and become pliable.
- Generously layer shredded cheese across half of the tortilla, creating a melty base for the filling.
- Spread the chicken-bacon ranch mixture atop the cheese, ensuring an even distribution of ingredients.
- Sprinkle additional cheese over the filling to help seal the quesadilla and enhance its gooey texture.
- Carefully fold the empty tortilla half over the filled side, pressing gently to seal the edges.
- Cook until the tortilla turns golden brown and crispy, with cheese melting into a luxurious, stringy consistency.
- Flip the quesadilla to ensure even browning and complete cheese melting on both sides.
- Remove from heat, let cool briefly, then slice into triangular wedges for serving.
- Optional: Garnish with fresh chopped herbs or serve with additional ranch dressing for dipping.
Notes
- Always use freshly cooked or rotisserie chicken for maximum flavor and tender texture.
- Crisp the bacon completely before adding to the quesadilla mixture to ensure a satisfying crunch and prevent sogginess.
- Consider using low-fat ranch and turkey bacon for a lighter version that still delivers bold taste without compromising on deliciousness.
- Warm tortillas slightly before assembling to help them fold and seal more easily, preventing filling from falling out during cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg