Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup cooked bacon, crispy and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional extras: chopped green onions, jalapeños, or diced tomatoes for garnish
Instructions
- In a bowl, combine shredded chicken, crumbled bacon, and ranch dressing. Mix until well coated.
- Lay a tortilla flat on a clean surface. Spread 1/4 of the chicken bacon mixture over half of the tortilla.
- Sprinkle shredded cheese evenly over the filling.
- Fold the tortilla in half, pressing gently to seal.
- Heat a skillet over medium heat and add olive oil or spray. Carefully place the folded quesadilla in the skillet.
- Cook for 2-3 minutes on each side until golden brown and cheese is melted.
- Repeat with remaining tortillas. Slice into wedges and serve hot with optional toppings.
Notes
- Use rotisserie chicken for quick preparation.
- Ensure bacon is crispy for added texture and flavor.
- Experiment with different cheeses like Pepper Jack or mozzarella.
- Reheat leftovers in a skillet or oven to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Quick & Easy
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg