Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 1/2 cup ranch dressing
- 1 tablespoon olive oil or butter
- Optional: chopped green onions, for garnish
Instructions
- Cook and crumble the bacon until crispy. Mix the shredded cooked chicken with ranch dressing in a bowl until well coated.
- Lay a flour tortilla flat and spread about 2-3 tablespoons of the ranch-coated chicken mixture over half of it. Top with shredded cheese and crumbled bacon. Fold the tortilla in half.
- Heat a skillet over medium heat and add olive oil or butter. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until golden brown and cheese is melted. Gently press down for even browning.
Notes
- Use pre-cooked or rotisserie chicken for quicker preparation.
- Try adding chopped vegetables like bell peppers or spinach for extra nutrition.
- Make quesadillas in advance, then reheat in the oven or air fryer for crispy results.
- Pair with salsa or additional ranch for dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430 kcal Kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg