Ingredients
Scale
- 2 large flour tortillas
- 1 cup cooked chicken, shredded
- 4 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 tablespoon olive oil or melted butter
- Optional toppings: sliced jalapeños, diced tomatoes, chopped cilantro
Instructions
- Start by preparing your fillings: shred cooked chicken and crumble bacon. Mix ranch dressing with chicken for added flavor.
- Lay one tortilla flat on a clean surface. Spread the ranch chicken mixture over half of the tortilla.
- Sprinkle shredded cheddar cheese over the filling, then add crumbled bacon. Add optional toppings if desired.
- Fold the tortilla over the filling to form a half-moon shape.
- Heat a skillet over medium heat and brush lightly with olive oil or melted butter.
- Transfer the folded quesadilla to the skillet and cook for 3-4 minutes per side until golden brown and cheese is melted.
- Slice into wedges and serve hot. For extra crispiness, finish in the air fryer if desired.
Notes
- Use corn tortillas for a gluten-free option.
- For a vegetarian version, replace chicken and bacon with grilled vegetables.
- Adjust the fillings and toppings to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Any
Nutrition
- Serving Size: 1 wedge
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg