Chicken Bacon Ranch Quesadillas Recipe
These Chicken Bacon Ranch Quesadillas are loaded with juicy chicken, crispy bacon, melty cheese, and creamy ranch dressing, all tucked inside a golden, crispy tortilla.
Servings: 4 servings
Calories: 617kcal
Ingredients
- 2 Tbsp butter
- 4 8 inch flour tortillas
- 2 cups cheddar cheese shredded
- 1 cup rotisserie chicken chopped
- 8 slices bacon cooked and crumbled
- 1 jalapeno seeded and diced
- 1/4 cup white onion diced
- 4 Tbsp ranch dressing
- fresh cilantro optional garnish
Instructions
- In a large skillet over medium heat melt 1 Tbsp butter.
- Once melted, place a tortilla in the skillet.
- Working quickly, add ½ cup of shredded cheddar cheese evenly across the tortilla. Followed by ½ cup chicken, 4 slices of crumbled bacon, ⅛ cup of diced onion and ½ of the diced jalapeno.
- Then add another ½ cup of cheddar cheese on top of all the toppings along with a light drizzle of ranch dressing.
- Add the top tortilla and cover the skillet with a lid to allow the cheese to melt for 3-5 minutes.
- Once the bottom side of the quesadilla is golden brown, flip and cook the other tortilla for 2-3minutes uncovered until all the cheese has melted and the tortilla is golden and crispy.
- Repeat the process for the second quesadilla. Then serve and enjoy!
Video
Notes
This recipe makes 2 full quesadillas and the serving size is 1/2 of a quesadilla.
You can store any leftovers of these chicken bacon ranch quesadillas in an airtight container in your fridge for 3-4 days. For longer storage you can also freeze these quesadillas for up to 2 months.
To reheat you can do so in a skillet over medium heat or microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 617kcal | Carbohydrates: 29g | Protein: 34g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 1171mg | Potassium: 142mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 5mg | Calcium: 483mg | Iron: 2mg
