Chicken Bacon Ranch Quesadillas
Hearty, melty, and savory Chicken Bacon Ranch Quesadillas are an easy comfort food recipe, perfect for weeknight dinners, game day, and late night snacking. They’re beginner-friendly and made with everyday ingredients in less than 10 minutes.
Equipment
- 1 spoon or stirring spatula
- 1 cutting board
- 1 knife
- 1 pan or skillet
- 1 flat spatula
- measuring spoons and cups
Ingredients
- ¼ cup ranch dressing
- ½ teaspoon chili powder
- ⅛ teaspoon cumin
- 1 cup rotisserie chicken
- 8 slices bacon cooked
- 6 oz cheddar cheese shredded
- 4 ea flour tortillas
- 4 sprays cooking spray
Instructions
- In a small bowl, mix chili powder and cumin into ranch dressing. Shred cheese and set aside.¼ cup ranch dressing, ½ teaspoon chili powder, ⅛ teaspoon cumin
- Chop bacon and chicken into small pieces, and combine with ranch dressing mix. Divide filling into individual portions to make assembly easier. The cheese can also be divided for easier assembly if desired.8 slices bacon, 1 cup rotisserie chicken
- Spritz skillet with cooking spray and heat on medium-low heat. Once skillet is hot lay down a tortilla and cover one half with a thin layer of cheese, and top with a portion of the chicken bacon ranch mixture. Add another thin layer of cheese and fold the other half of the tortilla down on top of the second layer of cheese.4 ea flour tortillas, 6 oz cheddar cheese, 4 sprays cooking spray
- Press down the tortilla for about 10 seconds, and once melted enough to stay in place, flip and press down the other side. Cook about another 30 seconds, until second side is crisp.
- Remove quesadilla to a plate and repeat previous two steps with remaining tortillas, cheese, and filling. Slice and serve with your favorite toppings!
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Notes
Storage Directions:
- Refrigerating: Leftover chicken ranch quesadillas keep covered in an airtight container in the refrigerator for up to 4 days with fresh chicken.
- Freezing: Once cooled to room temperature, you can freeze the quesadillas in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator before heating.
- Reheating: Warm tortillas in a toaster oven on medium heat for 2-3 minutes or in the microwave on gentle heat in 30 second intervals until heated through.
- Toppings. Serve these crisp-crunchy and melty quesadillas hot with sour cream, guacamole, salsa, shredded cheese, sliced green onions, black olives, jalapeños, or any other favorite toppings!
- Prepare the fillings in advance. This recipe moves quickly, so having the fillings at the ready helps prep to go smoothly. Make the chicken and bacon filling, shred the cheese, and divide the fillings into four portions before turning on the stove.
- Preheat the pan. A hot skillet crisps up the tortilla and helps it to cook evenly. You will know it is hot when you flick water on the skillet and it sputters.
- Use a large spatula. I recommend a pancake turner, fish spatula, or large slotted spatula to help prevent the fillings from falling out as you flip the bacon ranch chicken quesadillas.
- Keep the quesadillas warm. If not eating them immediately, transfer the cooked quesadillas to a heat-safe plate or rimmed baking sheet in a 200°F oven for up to 30 minutes while you prepare the remaining.
- Adjust heat as needed. If the tortilla is overly crisp in the time you assemble the quesadilla, turn the heat down to give yourself more time. If it's taking too long to melt before or after flipping, turn it up slightly.
Nutrition
Calories: 434kcalCarbohydrates: 3gProtein: 32gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 119mgSodium: 899mgPotassium: 129mgFiber: 0.1gSugar: 1gVitamin A: 513IUVitamin C: 0.01mgCalcium: 309mgIron: 0.4mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Tried this recipe?Let us know how it was!