Ingredients
Scale
- 2 large flour tortillas
- 1 cup cooked chicken, shredded (use rotisserie for convenience)
- 4 slices crispy bacon, chopped
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 tablespoon olive oil or butter for greasing
- Optional toppings: diced tomatoes, sliced jalapeños, chopped cilantro
Instructions
- Cook and shred the chicken, fry the bacon until crispy, and gather all ingredients nearby for easy assembly.
- In a large skillet over medium heat, lightly brush with olive oil or butter. Warm each tortilla for about 30 seconds per side until pliable.
- Lay one tortilla flat on a plate or cutting board. Spread a generous layer of ranch dressing on one half of the tortilla. Top with shredded chicken, chopped bacon, and cheese. Fold the tortilla in half, pressing gently to seal.
- Place the assembled quesadilla in the hot skillet. Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook the other side for another 3-4 minutes. Repeat with remaining quesadilla.
- Remove from the skillet and let sit for a minute. Cut into wedges and serve hot with optional toppings or a side of salsa.
Notes
- Ensure the bacon is crispy for the best texture.
- Warm tortillas so they are pliable for easier folding.
- You can customize the fillings with additional toppings like diced tomatoes or jalapeños.
- Reheat in an oven or air fryer for crispy leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Includes Meat
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg