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Easy Chicken Bacon Ranch Quesadilla

A quick and delicious quesadilla packed with chicken, bacon, ranch, and cheese, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large flour tortillas
  • 2 cups cooked chicken (shredded) Use shredded rotisserie chicken for convenience.
  • 8 slices bacon (cooked and crumbled)
  • 2 cups Mexican cheese blend (shredded)
  • 1/2 cup ranch dressing Can swap for chipotle mayo for a smoky kick.
  • 1 cup tomatoes (diced) Pat dry to avoid sogginess.
  • 1/4 cup red onion (finely chopped)
  • 2 tbsp fresh cilantro (chopped) Optional for garnish.
  • 2 tbsp butter (for cooking) Can swap for oil for a less rich outer crisp.

Method
 

Preparation
  1. Mix shredded chicken with ranch dressing in a bowl.
  2. Add cooked bacon, diced tomatoes, chopped onion, and cilantro to the chicken mixture.
Assembly
  1. Layer the flour tortilla with a portion of the shredded cheese.
  2. Spread the chicken mixture on top of the cheese and add more cheese on top.
  3. Fold the tortilla in half.
Cooking
  1. Melt butter in a skillet over medium heat.
  2. Cook each quesadilla for 2-3 minutes per side until golden and crispy.

Notes

Slice each quesadilla into wedges and serve hot. Offer extra ranch or sour cream for dipping, and sides like salsa, guacamole, or a green salad to complete the meal. Refrigerate cooled leftovers for up to 3 days or freeze uncooked quesadillas for up to 2 months.