Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, monterey jack, or a blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Optional toppings: diced tomatoes, chopped cilantro, jalapeños
Instructions
- In a bowl, combine cooked shredded chicken, crumbled bacon, and ranch dressing. Mix well to evenly coat the ingredients, creating a flavorful filling.
- Spread 1/4 of the mixture onto one half of a tortilla. Top with a generous handful of shredded cheese. Fold the tortilla in half over the filling, pressing gently to seal.
- Heat a skillet over medium heat and add a little olive oil or butter. Carefully place the assembled quesadilla into the skillet. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook the other side until crispy and the cheese has melted.
- Remove from skillet, let cool slightly, then slice into wedges. Serve hot with your favorite sides or dips.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or microwave until warmed through. To keep it crispy, reheat in a skillet over medium heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Pan-frying
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 460 Kcal
- Sugar: 2g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg