Ingredients
Scale
- 2 cups cooked and shredded chicken (rotisserie or leftover roasted chicken work great)
- 6 slices of crispy bacon, chopped
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional: sliced jalapeños, chopped tomatoes, or green onions for extra flavor
Instructions
- In a mixing bowl, combine shredded chicken, crispy bacon pieces, and ranch dressing. Mix well to evenly coat all ingredients.
- Place a large flour tortilla on a clean surface. Spread an even layer of the chicken and bacon mixture over half of the tortilla. Sprinkle generously with shredded cheese. Add jalapeños or chopped tomatoes if desired.
- Fold the tortilla in half over the filling. Heat a skillet over medium-high heat, lightly oil or spray with cooking spray. Carefully place the folded quesadilla in the skillet. Cook for 3-4 minutes on each side until golden brown and cheese melts. Press gently with a spatula for even cooking.
- Remove from the skillet, let it rest for a minute, then slice into wedges. Serve hot with extra ranch dressing or salsa on the side.
Notes
- Use freshly shredded cheese for the best melt and flavor.
- Pre-cook and shred chicken to cut down prep time.
- Add smoked paprika or chipotle powder for a smoky twist.
- For a healthier option, swap sour cream with Greek yogurt or choose whole wheat tortillas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Includes meat
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg