Chicken Bacon Ranch Quesadillas are filled with leftover chicken, crunchy bacon, creamy ranch dressing, and plenty of melty cheese. These quesadillas are ready in less than 20 minutes and make a perfect lunch, dinner, or after-school snack.
Quesadillas
Growing up, we often made quesadillas for an after-school snack. We didn't call them quesadillas back then, though. We called them cheese crisps. When I moved to Idaho, no one ever knew what I was talking about when I mentioned a cheese crisp, so I started calling them a quesadilla, which is what most people call this delicious cheesy concoction.
I often wondered why we called them cheese crisps, and I just assumed it was a family name for them. Recently, I discovered there is such a thing as an Arizona Cheese Crisp. These are open-faced quesadillas with just a bottom tortilla and cheese on top. Since I grew up in Arizona, I'm certain this is where the name came from. We never left ours open-faced and always folded the tortilla over once it was covered with cheese or added a second tortilla on top.
I still often make a delicious cheese quesadilla, or cheese crisp, but I've also started adding other delicious ingredients to the filling. This quesadilla utilizes leftover chicken and is paired with bacon and ranch dressing! It's a tasty combination!
Key ingredients for a chicken quesadilla
- Tortillas - Use flour tortillas. I prefer the 8-inch size tortillas, but any size will work.
- Chicken - Use leftover chicken, cut into a small dice.
- Ranch Dressing - Make homemade ranch dressing or use your favorite store-bought dressing.
- Bacon - Fry up a few slices and chop into small bits. To save time, you could use store-bought bacon bits.
- Cheese - I prefer cheddar cheese, but you could also use pepper Jack or Monterey Jack cheese.
- Butter - Use regular salted butter.
Making a quesadilla with chicken and ranch dressing
- Butter one side of the two tortillas.
- Place one tortilla with the buttered side down on a cutting board or plate. Add ranch dressing, chicken, and bacon.
- Add shredded cheese.
- Place the second tortilla on top with the buttered side facing up.
- Cook on a skillet over medium-low to medium heat for 3-5 minutes per side until golden brown.
- Remove from the heat once the quesadilla is golden brown and the center is melted and heated through.
- Slice into wedges and top with green onions.
Tips for Making a Great Quesadilla
- Keep the heat low. Cooking over medium-low heat gives the tortilla time to crisp up without burning while the filling warms through.
- Go easy on the filling. A light hand makes for easier flipping and less mess. Too much filling can spill out as it cooks.
- Flip with care. Use a spatula to gently lift and turn, and steady the top with your fingers so everything stays in place.
- Let it rest before slicing. A short rest keeps the cheese from sliding out and helps everything hold together.
- Use freshly shredded cheese. It melts smoother and gives a creamier texture than pre-shredded cheese.
- Serve with extra ranch. The dressing makes a great dip for the quesadillas!
- Make as many as you need. This recipe is easy to scale up or down depending on how many you're feeding.
Frequently asked questions
Yes! This recipe is a great way to use up leftover cooked chicken. Shredded, chopped, or even rotisserie chicken all work well.
Cheddar, Monterey Jack, or a blend of both melt beautifully and pair nicely with the ranch and bacon flavors.
You can prep the filling in advance, but it’s best to cook the quesadillas fresh so the tortilla stays crisp. If needed, reheat in a skillet to keep them from getting soggy.
More delicious quesadilla recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious 20-Minute Meals Recipes!
Bacon Ranch Chicken Quesadilla
Equipment
- Cast Iron Skillet
Ingredients
- 4 flour tortillas (8-inch)
- 2 tablespoons butter
- ¼ cup ranch dressing
- 1 cup cooked chicken (cut into small cubes)
- ½ cup crispy bacon bits (about 4 slices of thick-cut bacon)
- 1 - 1½ cups shredded cheddar cheese
- 2 green onions (optional)
Instructions
- Butter one side of two tortillas.4 flour tortillas, 2 tablespoons butter
- Place one tortilla with the buttered side down on a plate or cutting board. Add half of the ranch dressing, chicken, and bacon.¼ cup ranch dressing, 1 cup cooked chicken, ½ cup crispy bacon bits
- Add half of the shredded cheese.1 - 1½ cups shredded cheddar cheese
- Place the second tortilla on top with the buttered side facing up.
- Cook on a skillet over medium-low heat for 3-5 minutes per side until golden brown.
- Remove from the heat once the quesadilla is golden brown and the center is melted and heated through.
- Slice into wedges and top with green onions.2 green onions
- Repeat with second quesadilla.
Notes
- Keep the heat low. Cooking over medium-low heat gives the tortilla time to crisp up without burning while the filling warms through.
- Go easy on the filling. A light hand makes for easier flipping and less mess. Too much filling can spill out as it cooks.
- Flip with care. Use a spatula to gently lift and turn, and steady the top with your fingers so everything stays in place.
- Let it rest before slicing. A short rest keeps the cheese from sliding out and helps everything hold together.
- Use freshly shredded cheese. It melts smoother and gives a creamier texture than pre-shredded cheese.
- Serve with extra ranch. The dressing makes a great dip for the quesadillas!
- Make as many as you need. This recipe is easy to scale up or down depending on how many you're feeding.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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