Chicken Bacon Ranch Quesadillas
These Chicken Bacon Ranch Quesadillas are loaded with juicy chicken, crispy bacon, gooey cheddar cheese, and creamy ranch dressing, all tucked inside crispy golden tortillas. Ready in about 20 minutes, they are the perfect meal the whole family will love.
Ingredients
- 4 12 inch Flour Tortillas burrito size
- 2 cup Cheddar Cheese
- 1 cup Chicken Chopped
- 6 strips Bacon Crispy and chopped
- 2 Scallions
- 4 tablespoon Ranch
- Pinch Salt
- 2 tablespoon Hamburger Buns
Instructions
- Prepare the Ingredients: Dice the cooked chicken into bite-sized pieces, chop the crispy bacon, slice the scallions, and shred the cheddar cheese.
- Assemble the Quesadilla: Heat a large skillet over medium heat, and spray your pan with nonstick oil. Butter one side of a flour tortilla and place it butter side down in the skillet. Sprinkle ¼ cup of the cheddar cheese over the tortilla, then add half of the diced chicken, half of the bacon, half of the scallions, and drizzle with half of the ranch dressing. Finish with another layer of cheese and top with a second buttered tortilla, placing it butter-side up.
- Cook Until Crispy: Cook for 2 to 5 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla with a large spatula and cook for another 2 to 3 minutes until the second side is golden and the cheese is fully melted.
- Repeat: Transfer the finished quesadilla to a cutting board and repeat the process with the remaining ingredients to make the second quesadilla.
- Slice and Serve: Allow the quesadillas to rest for about one minute before slicing into wedges. Serve warm with extra Ranch, pico, shredded lettuce, sour cream, or your favorite dipping sauce.
Notes
- Shred Your Own Cheese - Freshly shredded cheese melts much more smoothly than pre-shredded cheese, which contains additives that keep it from getting perfectly creamy.
- Butter Both Sides - Spread a thin layer of butter on the outside of each tortilla before cooking. It creates the irresistibly crispy, golden-brown crust with incredible flavor.
- Let the Cheese Melt First - Wait until the cheese has melted before flipping the quesadilla. The melted cheese acts like glue and helps keep all of the delicious filling inside.
- Cook Over Medium Heat - Avoid turning the heat too high. Medium heat gives the tortilla time to become golden and crispy while allowing the cheese to fully melt without burning.
Storage
Refrigeration: Store any leftover Chicken Bacon Ranch Quesadillas in an airtight container or plastic wrap. They will stay fresh in the refrigerator for up to 3 days. Freezing: Let the quesadillas cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight before reheating for the best texture. Reheating: For the crispiest results, reheat in an air fryer at 350°F for 3-5 minutes or in a skillet over medium heat until warmed through. You can also use the microwave for 30-60 seconds, though the tortilla won't be as crispy.Nutrition
Calories: 605kcalCarbohydrates: 23gProtein: 31gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 112mgSodium: 1591mgPotassium: 394mgFiber: 1gSugar: 3gVitamin A: 649IUVitamin C: 1mgCalcium: 471mgIron: 2mg
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