Ingredients
Scale
- 2 cups cooked chicken (shredded or diced) https://thewhiskhouse.com/chicken
- 4 slices crispy bacon, crumbled
- 1/2 cup ranch dressing or ranch sauce
- 1 cup shredded cheddar or Mexican blend cheese
- 4 large flour tortillas
- Optional: chopped green onions or jalapeños for extra flavor
- Salt and pepper to taste
Instructions
- In a bowl, combine the cooked chicken, bacon, and ranch dressing. Mix well and season with salt and pepper if needed.
- Spread about 1/4 cup of the chicken bacon ranch mixture on one side of a tortilla, then sprinkle with shredded cheese. Top with another tortilla to form a sandwich. Repeat with remaining ingredients.
- Heat a non-stick skillet or griddle over medium heat. Place the assembled quesadilla in the pan and cook for 2-3 minutes until golden brown. Flip carefully and cook the other side for another 2-3 minutes until cheese melts and tortillas are crispy.
- Let the quesadillas rest for a minute before slicing into wedges. Serve hot with additional ranch or dipping sides. Garnish with chopped green onions or jalapeños if desired.
Notes
- For extra flavor, add chopped green onions or jalapeños before serving.
- To keep leftovers, wrap in foil or store in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or microwave, and for extra crispiness, re-toast in a skillet or air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner,Main Course,Quick & Easy
- Method: Stovetop,Assemble
- Cuisine: American,Tex-Mex
- Diet: Low Carb,High Protein
Nutrition
- Serving Size: 1 quesadilla
- Calories: 370 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg