why make this recipe
This Easy Chicken Bacon Ranch Quesadilla is a weeknight winner: fast to assemble, crowd-pleasing, and packed with familiar flavors—tangy ranch, smoky bacon, tender chicken, melted cheese, and fresh veggies. It’s a great way to use leftover chicken and comes together in under 20 minutes.
introduction
Simple, comforting, and versatile, these quesadillas balance creamy ranch-coated chicken, crisp bacon, and gooey Mexican cheese for a handheld meal everyone loves. They crisp up beautifully in a skillet for a satisfyingly crunchy exterior and a melty interior.
how to make Easy Chicken Bacon Ranch Quesadilla
Follow the quick prep and skillet technique below to build even, cheesy quesadillas that hold together and slice neatly.
Ingredients :
- 4 large flour tortillas
- 2 cups cooked chicken (shredded)
- 8 slices bacon (cooked and crumbled)
- 2 cups Mexican cheese blend (shredded)
- 1/2 cup ranch dressing
- 1 cup tomatoes (diced)
- 1/4 cup red onion (finely chopped)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp butter (for cooking)
Directions :
- Mix chicken with ranch dressing.
- Add bacon, tomatoes, onion, and cilantro.
- Layer tortilla with cheese, chicken mixture, more cheese.
- Fold tortilla in half.
- Melt butter in skillet over medium heat.
- Cook 2-3 mins per side until golden.
how to serve Easy Chicken Bacon Ranch Quesadilla
Slice each quesadilla into wedges and serve hot. Offer extra ranch or sour cream for dipping and a side of salsa, guacamole, or a simple green salad to round out the meal.
how to store Easy Chicken Bacon Ranch Quesadilla
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a skillet over low-medium heat or in a toaster oven to restore crispness. For longer storage, freeze assembled but un-cooked quesadillas wrapped in foil for up to 2 months; cook from frozen, adding a couple minutes per side.
tips to make Easy Chicken Bacon Ranch Quesadilla
- Don’t overfill the tortilla to prevent tearing and messy melting.
- Use shredded rotisserie chicken to save time.
- Cook low and slow in the skillet if cheese browns before tortilla crisps.
- Press gently with a spatula while cooking to ensure even contact and melting.
- Swap butter for a little oil if you prefer a less rich outer crisp.
variation (if any)
- Swap ranch for chipotle mayo for a smoky kick.
- Use shredded rotisserie chicken, pulled pork, or turkey instead of chicken.
- Add sliced jalapeños for heat or roasted corn for sweetness.
- Try a flour/corn tortilla hybrid: smaller corn tortillas make bite-sized tacos.
FAQ
Q: Can I make these vegetarian?
A: Yes—replace the chicken and bacon with black beans, grilled veggies, or a smoky tempeh crumble and use ranch or a vegan dressing.
Q: Can I bake quesadillas instead of skillet-cooking?
A: Yes. Place on a baking sheet and bake at 425°F (220°C) for about 8–10 minutes, flipping once, until golden and cheese is melted.
Q: Is there a good way to keep tortillas from getting soggy?
A: Pat any excess moisture from tomatoes and avoid overly saucing the filling; assemble just before cooking.
Conclusion
For another take on this flavor combo, see Easy Cheesy Chicken Bacon Ranch Quesadillas – Grilled Cheese … for inspiration and serving ideas.
Easy Chicken Bacon Ranch Quesadilla
Ingredients
Method
- Mix shredded chicken with ranch dressing in a bowl.
- Add cooked bacon, diced tomatoes, chopped onion, and cilantro to the chicken mixture.
- Layer the flour tortilla with a portion of the shredded cheese.
- Spread the chicken mixture on top of the cheese and add more cheese on top.
- Fold the tortilla in half.
- Melt butter in a skillet over medium heat.
- Cook each quesadilla for 2-3 minutes per side until golden and crispy.
