Bacon Ranch Chicken Quesadilla

5 from 1 vote

These Chicken Bacon Ranch Quesadillas are loaded with melty cheese, crispy bacon, tender chicken, and creamy ranch dressing.

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings quesadillas

Calories 813kcal

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.

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.

Make as many as you need. This recipe is easy to scale up or down depending on how many you're feeding.