Chicken Bacon Ranch Quesadillas
Chicken Bacon Ranch Quesadillas
Ingredients
For the Quesadillas
- 2 cups cooked chicken, shredded
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas, 10-inch
- 2 tablespoons butter, divided
Instructions
- 1
In a medium mixing bowl, combine the shredded cooked chicken, crumbled cooked bacon, shredded Monterey Jack cheese, and ranch dressing.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly until well combined and the chicken and bacon are evenly coated with the ranch dressing.
⏱️ 2 min
- 3
Heat a large non-stick skillet over medium heat. Add 1/2 tablespoon of butter to the pan and allow it to melt and coat the bottom.
⏱️ 2 min
- 4
Place one large flour tortilla flat in the buttered pan.
⏱️ 1 min - 5
Evenly spread about 1/4 of the prepared chicken, bacon, ranch, and cheese mixture over one half of the tortilla.
⏱️ 1 min
- 6
Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 1 min
- 7
Cook the quesadilla for 3-4 minutes, or until the bottom side is golden brown and crispy.
⏱️ 4 min
- 8
Carefully flip the quesadilla over and cook the second side for another 3-4 minutes, or until it is also golden brown and crispy, and the cheese inside is fully melted and gooey.
⏱️ 4 min
- 9
Remove the cooked quesadilla from the pan and set it aside. Repeat steps 3-8 for the remaining tortillas and filling, adding 1/2 tablespoon of butter to the pan for each new quesadilla.
⏱️ 16 min
- 10
Once all quesadillas are cooked, cut each into 2-3 wedges and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Bacon Ranch Quesadillas
For the Quesadillas
- 2 cups cooked chicken, shredded
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas, 10-inch
- 2 tablespoons butter, divided
Instructions
- 1
In a medium mixing bowl, combine the shredded cooked chicken, crumbled cooked bacon, shredded Monterey Jack cheese, and ranch dressing.
⏱️ 5 min - 2
Mix all the ingredients thoroughly until well combined and the chicken and bacon are evenly coated with the ranch dressing.
⏱️ 2 min - 3
Heat a large non-stick skillet over medium heat. Add 1/2 tablespoon of butter to the pan and allow it to melt and coat the bottom.
⏱️ 2 min - 4
Place one large flour tortilla flat in the buttered pan.
⏱️ 1 min - 5
Evenly spread about 1/4 of the prepared chicken, bacon, ranch, and cheese mixture over one half of the tortilla.
⏱️ 1 min - 6
Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 1 min - 7
Cook the quesadilla for 3-4 minutes, or until the bottom side is golden brown and crispy.
⏱️ 4 min - 8
Carefully flip the quesadilla over and cook the second side for another 3-4 minutes, or until it is also golden brown and crispy, and the cheese inside is fully melted and gooey.
⏱️ 4 min - 9
Remove the cooked quesadilla from the pan and set it aside. Repeat steps 3-8 for the remaining tortillas and filling, adding 1/2 tablespoon of butter to the pan for each new quesadilla.
⏱️ 16 min - 10
Once all quesadillas are cooked, cut each into 2-3 wedges and serve immediately.
⏱️ 2 min