Irresistibly Easy Chicken Bacon Ranch Quesadilla in 20 Minutes
This Easy Chicken Bacon Ranch Quesadilla is a quick and delicious meal perfect for busy weeknights.
Equipment
- skillet
Ingredients
For the Quesadilla
- 4 large Flour tortillas Opt for large-sized tortillas for ample filling.
- 2 cups Cooked chicken (shredded) Leftover or rotisserie chicken works perfectly.
- 6 slices Bacon (cooked and crumbled) Consider turkey bacon as a lighter alternative.
- 2 cups Mexican cheese blend (shredded) Feel free to use cheddar or Monterey Jack instead.
- 1/2 cup Ranch dressing Adds creaminess and tang.
For the Fresh Toppings
- 1 cup Tomatoes (diced) Canned diced tomatoes are a great substitute if fresh ones aren't on hand.
- 1/2 cup Red onion (finely chopped) Switch to green onions for a milder flavor.
- 1/4 cup Fresh cilantro (chopped) Omit if you prefer a simpler taste.
For Cooking
- 2 tablespoons Butter (for cooking) Olive oil can be used for a healthier option.
Instructions
Instructions
- In a bowl, combine the shredded chicken with ranch dressing until well coated.
- Stir in the crumbled bacon, diced tomatoes, finely chopped red onion, and cilantro.
- Place one tortilla in a skillet over medium heat, layer with a portion of the cheese, then add half of the chicken mixture followed by more cheese on top.
- Fold the tortilla in half and cook for 2-3 minutes until it’s golden brown.
- Carefully flip the quesadilla and cook the other side until it is crispy and the cheese has melted.
- Remove the quesadilla from the skillet, let it sit for a minute, then slice it into wedges.
Notes
Optional: Serve with extra ranch or salsa for dipping to enhance every delicious bite! Leftovers can be stored in the fridge for up to 2 days.