Chicken Bacon Ranch Quesadilla (Print Format)
Savory chicken, bacon, ranch, and cheddar in a crispy tortilla, perfect for quick lunches or family dinners.
# Ingredients:
01 -
1 (12-oz) package refrigerated grilled chicken strips
02 -
6 soft taco flour tortillas
03 -
1½ cups shredded cheddar cheese
04 -
12 slices cooked bacon
05 -
1/2 cup bottled ranch dressing
# Steps:
01 -
Lay a tortilla on a flat surface. Sprinkle shredded cheddar cheese in an even layer over the tortilla. Top one half of the tortilla with cooked chicken and crispy bacon. Drizzle ranch dressing over the chicken mixture.
02 -
Heat a large skillet over medium heat. Spray pan with cooking spray. Gently transfer the tortilla to the hot skillet. Cook for 1 minute until the cheese starts to melt. Fold the cheese side over on top of the chicken mixture.
03 -
Cook for 2 minutes more, using a spatula to flip until each side is golden-brown and crispy. Remove from the skillet.
04 -
Cut the quesadilla into wedges and serve warm.
# Tips:
01 -
Use low-carb tortillas for a low-carb meal.
02 -
You can use any cooked chicken you have on hand, such as rotisserie chicken, thawed frozen chicken strips, or leftover grilled chicken.
03 -
Variations include adding onions, mushrooms, bell peppers, or substituting cheddar cheese with Monterey jack cheese.
04 -
Store leftovers in an airtight container in the refrigerator and reheat in the oven or microwave.