Description
A warm, cheesy quesadilla filled with savory chicken, crispy bacon, and ranch dressing, perfect for quick weeknight dinners.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups cooked chicken (shredded)
- 8 slices bacon (cooked and crumbled)
- 2 cups Mexican cheese blend (shredded)
- 1/2 cup ranch dressing
- 1 cup tomatoes (diced)
- 1/4 cup red onion (finely chopped)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp butter (for cooking)
Instructions
- In a mixing bowl, combine the shredded chicken and ranch dressing until well coated.
- Fold in the crumbled bacon, diced tomatoes, chopped red onion, and fresh cilantro.
- On one-half of each tortilla, sprinkle a generous layer of shredded cheese.
- Add a portion of the chicken mixture on top, and finish with another layer of cheese.
- Fold the tortilla in half, encasing the filling.
- Heat a skillet over medium heat and melt the butter.
- Place the folded quesadilla in the skillet and cook for 2-3 minutes until golden brown.
- Carefully flip and cook the other side for another 2-3 minutes.
Notes
Pair with guacamole or salsa for added flavor. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg
Keywords: quesadilla, chicken, bacon, ranch, easy recipe, weeknight meal