Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil or butter
- Optional toppings: salsa, sour cream, chopped green onions
Instructions
- Start by mixing the cooked chicken with ranch dressing until well coated. Add crumbled bacon into the mixture for extra flavor.
- Lay one tortilla flat on a clean surface. Spread a generous layer of the chicken, bacon, and ranch mixture over half of the tortilla. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the filling. Fold the other half of the tortilla over to create a half-moon shape.
- Heat a skillet over medium heat and add olive oil or butter. Carefully place the assembled quesadilla in the skillet. Cook for 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes until the cheese is melted and the tortilla is crispy.
- Repeat with the remaining quesadilla. Cut each into wedges and serve hot with your favorite toppings like salsa, sour cream, or chopped green onions.
Notes
- Ensure that all ingredients used are fresh for best flavor.
- Cooking time may vary depending on your stove and skillet type.
- Use gluten-free tortillas if necessary to make this recipe gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 quesadilla
- Calories: 370 kcal Kcal
- Sugar: 3g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg