Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 slices cooked bacon, crumbled
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup ranch dressing or ranch seasoning mix
- 2 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional fillings: sliced jalapenos, diced tomatoes, green onions
Instructions
- Gather all your ingredients. Cook and shred your chicken, cook bacon until crispy, and prepare optional toppings.
- Spread ranch dressing evenly over one side of a flour tortilla. Layer half of the shredded chicken, bacon, and cheese on one half of the tortilla. Add optional fillings if desired. Fold the tortilla over to enclose the fillings.
- Heat a skillet or frying pan over medium heat and add olive oil or butter. Carefully place the assembled quesadilla in the pan. Cook for about 3-4 minutes per side, until the tortilla is golden brown and cheese is melted.
- Remove from heat, let rest for a minute, then cut into wedges. Serve hot with additional ranch, sour cream, or salsa.
Notes
- You can use pre-cooked chicken or leftovers to speed up preparation.
- Adjust optional fillings to taste, such as jalapenos or diced tomatoes.
- Reheat leftovers in a skillet or air fryer for best crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free tortillas
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 kcal Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg