Ingredients
Scale
- 2 large flour tortillas
- 1 cup cooked shredded chicken (rotisserie chicken works great!)
- 4 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup ranch dressing
- 1/4 cup chopped green onions (optional)
- 1 tablespoon olive oil or butter, for cooking
Feel free to substitute with what you have on hand. For a lighter version, you can use whole wheat tortillas and turkey bacon. Spice things up with a sprinkle of red pepper flakes if you’re in the mood for some heat!
Instructions
- Heat a large skillet over medium heat and add the olive oil or butter.
- Lay one tortilla flat in the skillet and sprinkle half of the cheese evenly over the surface.
- Layer the shredded chicken, crumbled bacon, and green onions over the cheese.
- Drizzle the ranch dressing over the top, taking care not to oversaturate.
- Top with the remaining cheese and cover with the second tortilla.
- Cook for about 3-4 minutes, pressing down lightly with a spatula to help the cheese melt and the tortillas crisp up.
- Carefully flip the quesadilla using a large spatula and cook for another 3-4 minutes on the other side until golden brown.
- Remove from heat and let it sit for a minute before slicing into wedges.
Just like standing on that wobbly chair beside my dad, there’s a certain joy in watching these quesadillas come together. And the best part? No fancy skills are required—just a little patience and a lot of love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken bacon ranch quesadilla, recipe, cooking, food
