Easy Chicken Bacon Ranch Quesadilla (Print)
Cheesy tortilla stuffed with bacon, chicken, and creamy ranch, toasted to golden perfection for quick, tasty meals.
# Ingredients:
01 -
4 large flour tortillas
02 -
2 cups (approximately 250 g) cooked chicken, shredded
03 -
8 slices bacon, cooked and crumbled
04 -
2 cups (200 g) Mexican cheese blend, shredded
05 -
120 ml ranch dressing
06 -
1 cup (150 g) tomatoes, diced
07 -
60 ml red onion, finely chopped
08 -
2 tablespoons (approx. 6 g) fresh cilantro, chopped
09 -
2 tablespoons (28 g) butter, for cooking
# Steps:
01 -
Combine shredded cooked chicken with ranch dressing in a mixing bowl, mixing until evenly coated.
02 -
Add crumbled bacon, diced tomatoes, finely chopped red onion, and chopped cilantro to the chicken mixture. Stir thoroughly to blend.
03 -
Lay a flour tortilla on a flat surface. Sprinkle half of the cheese over one side, top with the chicken mixture, then layer with the remaining cheese. Fold tortilla in half to enclose the filling.
04 -
Melt butter in a large skillet or griddle over medium heat until foaming.
05 -
Place folded quesadilla in the skillet. Cook for 2–3 minutes per side or until each is golden brown and the cheese is fully melted. Repeat with remaining tortillas.
06 -
Transfer quesadillas to a cutting board, allow to cool slightly, then cut into wedges. Serve immediately.
# Notes:
01 -
For best texture, use freshly cooked and shredded chicken, and monitor skillet heat to prevent burning while achieving crisp tortillas.