Description
A fast, savory crowd-pleaser that combines tender chicken, smoky bacon, melty cheese, and cool ranch in a golden, crispy tortilla.
Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken (shredded)
- 8 slices smoked turkey bacon (cooked and crumbled)
- 2 cups Mexican cheese blend (shredded)
- 1/2 cup ranch dressing
- 1 cup tomatoes (diced)
- 1/4 cup red onion (finely chopped)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp butter (for cooking)
Instructions
- In a medium bowl, combine shredded chicken with ranch dressing until evenly coated. Season with black pepper and a pinch of salt if needed.
- Stir in cooked bacon, diced tomatoes, red onion, and cilantro. Mix gently.
- Heat a large skillet over medium heat and melt a small pat of butter.
- Lay one tortilla flat and sprinkle about 1/2 cup of cheese over half of the tortilla.
- Spoon one-quarter of the chicken mixture across the cheese layer and top with another 1/4 cup of cheese.
- Fold the tortilla in half and press down with a spatula.
- Add 1 tablespoon of butter to the skillet and swirl to coat. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side until golden-brown and the cheese is melted.
- Transfer to a cutting board and let it rest for a minute before slicing into wedges. Serve warm.
- Repeat with remaining tortillas and filling.
Notes
For a lighter version, use reduced-fat cheese and a yogurt-based ranch dressing. You can substitute turkey bacon or use a vegetarian alternative like crumbled mushrooms or tempeh bacon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American