Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 6 slices cooked bacon, crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1 tbsp olive oil or butter for frying
- Optional: diced tomatoes, jalapeños, chopped cilantro for garnish
Instructions
- In a bowl, combine the shredded chicken, crumbled bacon, and ranch dressing until well mixed. This flavorful filling is the heart of your easy quesadilla recipe.
- Lay a tortilla flat on a clean surface. Spread a generous amount of the chicken mixture evenly over half of the tortilla. Top with shredded cheese and optional garnishes like diced tomatoes or cilantro. Fold the tortilla in half to enclose the filling.
- Heat a large skillet or griddle over medium heat. Add a little olive oil or butter. Carefully place the assembled quesadilla in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy, ensuring the cheese melts thoroughly. Repeat with remaining quesadillas.
Notes
- Storing: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Use a skillet or microwave; for crispy edges, reheat in an oven or air fryer.
- Customize: Add your favorite toppings or swap cheeses for different flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Any
Nutrition
- Serving Size: 1 quesadilla
- Calories: 390 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg