Chicken Bacon Ranch Quesadillas (Print Format)
Crispy tortilla melts with tender chicken, smoky bacon, tangy ranch, and plenty of gooey cheese in every bite.
# 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:
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.
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.
03 -
While the chicken is resting, cook the bacon strips in a skillet until crispy, then chop into small pieces.
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.
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.
06 -
Slice quesadillas into wedges, top with remaining ranch sauce and extra jalapeños, if desired. Serve immediately.
# Tips:
01 -
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.