Ingredients
Scale
- 2 large flour tortillas
- 1 cup cooked and shredded chicken (rotisserie or grilled)
- 4 slices of crispy cooked bacon, chopped
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup ranch dressing
- 1 tablespoon olive oil or butter, for cooking
- Optional toppings: chopped green onions, diced tomatoes, or jalapeños
Instructions
- Start by cooking or reheating your shredded chicken. Toss the chicken with taco seasoning or spices if desired.
- Cook bacon until crispy and chop into small pieces.
- Spread ranch dressing evenly over one side of a tortilla. Sprinkle half of the cheese, add shredded chicken and bacon, then top with remaining cheese and cover with the second tortilla.
- Heat a skillet over medium heat and add olive oil or butter. Place the assembled quesadilla in the skillet and cook for 3-4 minutes on each side until golden brown and cheese melts.
- Slice into wedges and serve hot. Garnish with optional toppings like green onions or diced tomatoes.
Notes
- Use a non-stick skillet to prevent sticking and ensure even cooking.
- For a healthier version, substitute whole wheat tortillas or low-fat cheese.
- You can prepare the filling ahead of time and assemble just before cooking for convenience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg