Ingredients
Scale
- 2 large flour tortillas
- 1 cup cooked chicken, shredded (preferably grilled or rotisserie)
- 4 slices bacon, cooked and crumbled
- ½ cup shredded cheddar or Monterrey Jack cheese
- ¼ cup ranch dressing
- 1 tablespoon olive oil or butter
- Optional additional toppings: chopped green onions, diced tomatoes, jalapeños
Instructions
- Gather all ingredients, cook and crumble the bacon, shred the cooked chicken, and prepare your cheese and ranch dressing.
- Lay one tortilla flat on a clean surface. Spread ranch dressing evenly over half of the tortilla. Layer shredded chicken, crumbled bacon, and shredded cheese on top of the ranch. Fold the tortilla in half, pressing gently to seal.
- Heat a skillet over medium heat and add olive oil or butter. Carefully place the filled tortilla in the skillet. Cook until golden brown and crispy, about 3-4 minutes per side. Use tongs to flip and ensure even cooking.
- Remove from the skillet and let it rest for a minute before slicing into wedges. Garnish with chopped green onions or diced tomatoes if desired. Serve hot and melty.
Notes
- Ensure the bacon is fully cooked and crumbled for maximum crunch.
- You can substitute the shredded cheese with a blend of your favorite cheeses.
- For extra flavor, add chopped green onions, diced tomatoes, or jalapeños as toppings.
- Reheat leftovers in an air fryer for crispiness or microwave for quick warming, though texture may soften.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Flexible
Nutrition
- Serving Size: 1 quesadilla (about 1/2 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg