Description
A simple and satisfying quesadilla filled with chicken, crispy bacon, and creamy ranch dressing, perfect for busy weeknights.
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 bowl, combine the shredded chicken with the ranch dressing, ensuring all chicken pieces are well coated.
- Add crumbled bacon, diced tomatoes, chopped red onion, and cilantro to the chicken mixture. Stir until evenly mixed.
- Heat a skillet over medium heat and melt 1 tablespoon of butter.
- Place one tortilla in the skillet, layer half of the Mexican cheese blend.
- Spread half of the chicken mixture over the cheese and sprinkle more cheese on top.
- Fold the tortilla in half and cook for 2-3 minutes, or until golden brown.
- Carefully flip and cook the other side for another 2-3 minutes until crispy and golden.
- Repeat with the remaining tortillas and filling, adding more butter as needed.
Notes
For variations, consider using pulled pork, buffalo sauce, or adding extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: quesadilla, chicken, bacon, ranch, easy recipe, weeknight dinner