Chicken Bacon Ranch Quesadillas

Category: Dinner Ideas That Actually Work

Enjoy golden-browned quesadillas filled with juicy marinated chicken, crisp bacon, and a duo of melty cheddar and colby jack cheeses. Tangy ranch dressing and pickled jalapeños add a bright, creamy kick. Cook the seasoned chicken, crisp the bacon, and whisk together the zesty ranch sauce before assembling on flour tortillas. Add a layer of cream cheese for extra richness, then griddle until the cheese melts and the tortilla turns perfectly crisp. Serve sliced hot with more ranch and extra jalapeños for a crowd-pleasing weeknight dinner option that’s quick and packed with flavor.

Clare Recipes
Created By Lily Chen
Updated on Fri, 25 Jul 2025 23:12:36 GMT
A stack of chicken bacon ranch quesadillas. Save
A stack of chicken bacon ranch quesadillas. | lilicooks.com

If you are searching for a comforting meal that gets rave reviews every time, Chicken Bacon Ranch Quesadillas are about to become a staple in your kitchen. Creamy ranch, juicy chicken, crispy bacon, and lots of gooey cheese all wrapped in a golden tortilla make this the ultimate crowd-pleaser for weeknight dinners or casual get-togethers.

The first time I tried these was a busy Friday night and my family demolished the entire batch in minutes. It is now our go-to when someone asks for something extra tasty.

Ingredients

  • Chicken thighs: Boneless and skinless for maximum juiciness and flavor Pick thighs with some marbling for tender results
  • Ranch seasoning: Gives that classic herby tang Look for Hidden Valley for best flavor
  • Lime juice: Adds a pop of brightness Use fresh lime for best freshness
  • Pickled jalapeño juice: Gives subtle heat and acidity Go for La Costena for a reliable tang
  • Olive oil: For searing and juiciness Use extra virgin for a richer taste
  • Buttermilk ranch seasoning: Blends into the creamy ranch sauce Make sure it is fresh for the most flavor
  • Mayonnaise: Creates creaminess in the ranch Use a high quality real mayo for richness
  • Sour cream: Adds tang and smoothness Choose full fat for the best mouthfeel
  • Half and half: Gives ranch its signature silky texture Fresh dairy is key here
  • Dried minced onion: Adds a savory layer Look for pieces with a sharp onion aroma
  • Worcestershire sauce: Adds depth and umami Use a little for background flavor
  • Prepared horseradish: For a gentle kick and depth Optional but highly recommended for adults
  • Finely diced pickled jalapeños: Brings heat and a briny pop Pickled is milder than raw so add to taste
  • Flour tortillas: Large burrito sized for easy folding Fresh and pliable tortillas work best
  • Sharp cheddar cheese: Melts beautifully and gives a flavorful punch Pre-shredded works but shred fresh if you can
  • Colby jack cheese: Adds stretch and a creamy bite This balances the cheddar
  • Cream cheese: Spreads inside for creamy richness Soften it for easy spreading
  • Cooked bacon: Chopped for smoky flavor Go for thick cut bacon for bigger flavor chunks
  • Additional pickled jalapeños: For topping and extra kick Only add if you like a bit more zing

Step-by-Step Instructions

Marinate the Chicken:
Combine chicken thighs with ranch seasoning lime juice and two tablespoons of pickled jalapeño juice in a mixing bowl. Toss everything together and let it sit for at least ten minutes. Marinating ensures every bite is full of flavor and keeps the chicken juicy.
Cook and Shred the Chicken:
Heat two tablespoons of olive oil in a large skillet over medium heat. Add the marinated chicken and cook about six to seven minutes per side until golden brown and fully cooked through. Remove from the skillet and let cool slightly before shredding or chopping into bite sized pieces. This helps the chicken hold onto all those flavors.
Make the Ranch Sauce:
Whisk buttermilk ranch seasoning mayonnaise sour cream half and half dried minced onion Worcestershire and horseradish with optional diced jalapeños in a medium bowl. Make sure the sauce is very smooth and mixed well. Chill it in the fridge while you finish prepping to help the flavors blend.
Cook the Bacon:
In a clean skillet crisp up the bacon strips over medium heat. Transfer them to a plate lined with paper towel and chop into small pieces. Bacon should be deeply golden and crunchy for the best texture.
Assemble the Quesadillas:
Lay out flour tortillas on a large surface. On half of each tortilla spread softened cream cheese. Top each with a layer of shredded chicken bacon a generous sprinkle of both cheeses and a healthy drizzle of ranch sauce. Add extra diced pickled jalapeños if you love heat. Fold each tortilla over to close.
Cook the Quesadillas:
Preheat a nonstick skillet or griddle to medium heat. Cook each assembled quesadilla for two to three minutes per side pressing down gently with a spatula until the tortillas are crisp and golden and the cheese is melted. Work in batches so they cook evenly.
Serve:
Slice each quesadilla into wedges while warm. Serve with extra ranch sauce and a sprinkle of pickled jalapeños on top. Enjoy these gooey hot bites fresh from the skillet for the best experience.
A stack of chicken bacon ranch quesadillas. Save
A stack of chicken bacon ranch quesadillas. | lilicooks.com

You Must Know

Storage Tips

Let any leftovers cool completely before packing to preserve crispness and avoid sogginess. Store quesadillas in an airtight container in the refrigerator for up to three days. Place a piece of parchment paper between layers to keep them from sticking. Reheat in a dry skillet until warm and crisp.

Ingredient Substitutions

Swap chicken thighs for chicken breast if desired but thighs offer more moisture and flavor. Turkey bacon or vegetarian bacon work if you want to avoid pork. For extra heat try pepper jack cheese instead of colby jack or add some hot sauce to the ranch.

A stack of chicken bacon ranch quesadillas. Save
A stack of chicken bacon ranch quesadillas. | lilicooks.com

Serving Suggestions

Serve with extra ranch sauce or guacamole for dipping. A fresh salad with greens and avocado pairs perfectly and balances the richness. For parties cut quesadillas into small wedges and serve as finger food.

Cultural and Historical Notes

Quesadillas are a beloved staple in Mexican cuisine traditionally made with cheese and tortillas but American versions have evolved to include all sorts of fillings. This version draws inspiration from classic chicken bacon ranch flavors popular across the US and puts them in a crispy cheesy package that feels right at home in any casual gathering.

Recipe FAQs

→ What kind of chicken is best for these quesadillas?

Boneless, skinless chicken thighs offer juicy, flavorful results, but you can use chicken breast if you prefer leaner meat.

→ Can I make these quesadillas ahead of time?

Yes, prepare the fillings in advance and store separately. Assemble and cook the quesadillas just before serving for the best texture.

→ How can I add extra spice to the dish?

Add more diced pickled jalapeños inside and on top or use a spicier ranch seasoning for extra heat.

→ What’s the best way to reheat leftovers?

Reheat in a skillet or oven to regain crispiness. Avoid microwaving, as it can make the tortilla soggy.

→ Is there a substitute for ranch seasoning?

You can use a homemade mix of dried dill, parsley, garlic powder, onion powder, and buttermilk powder as an alternative.

Chicken Bacon Ranch Quesadillas

Crispy tortilla melts with tender chicken, smoky bacon, tangy ranch, and plenty of gooey cheese in every bite.

Preparation Time
15 min
Cooking Time
30 min
Overall Time
45 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves

Dietary Options: ~

Ingredients

→ Chicken Marinade

01 6-7 pieces boneless skinless chicken thighs
02 1 oz Hidden Valley ranch seasoning packet
03 1/2 lime, juiced
04 Juice from 7 oz La Costena pickled jalapeños (can)
05 3 tablespoons olive oil

→ Ranch Sauce

06 0.4 oz Hidden Valley buttermilk restaurant-style ranch seasoning
07 1/2 cup mayonnaise
08 1/2 cup sour cream
09 1/2 cup half and half
10 1/2 tablespoon dried minced onion
11 1/2 tablespoon Worcestershire sauce
12 1 teaspoon prepared horseradish (optional)
13 2-3 tablespoons finely diced pickled jalapeños (optional)

→ Quesadilla Assembly

14 4 burrito-sized flour tortillas
15 8 oz shredded sharp cheddar cheese
16 8 oz shredded colby jack cheese
17 Cream cheese, softened (to taste, for spreading)
18 4 strips cooked bacon, chopped
19 Additional diced pickled jalapeños (optional, for topping)

Steps

Step 01

In a mixing bowl, combine chicken thighs with the ranch seasoning packet, lime juice, and 2 tablespoons of the pickled jalapeño juice. Toss to coat and let marinate for at least 10 minutes. Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Transfer to a plate and shred or chop the chicken.

Step 02

In a medium bowl, whisk together the buttermilk ranch seasoning, mayonnaise, sour cream, half and half, dried minced onion, Worcestershire sauce, horseradish (if using), and diced jalapeños (if using). Mix well and refrigerate while you prepare the other ingredients.

Step 03

While the chicken is resting, cook the bacon strips in a skillet until crispy, then chop into small pieces.

Step 04

Lay out the flour tortillas. On half of each tortilla, spread a thin layer of cream cheese. Layer with shredded chicken, bacon, cheddar, colby jack, and a drizzle of ranch sauce. Sprinkle on additional jalapeños if you prefer extra spice. Fold the tortillas in half.

Step 05

Heat a large nonstick skillet or griddle over medium heat. Place the assembled quesadillas in the skillet (working in batches, if necessary). Cook for 2–3 minutes per side, pressing gently, until the tortillas are golden brown and the cheese is melted.

Step 06

Slice quesadillas into wedges, top with remaining ranch sauce and extra jalapeños, if desired. Serve immediately.

Tips

  1. Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Cool completely before packing and place parchment paper between layers to avoid sticking.

Required Tools

  • Mixing bowl
  • Skillet
  • Griddle

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (cheese, cream, sour cream, and half and half)
  • Contains gluten (flour tortillas)