Description
A quick and delicious meal featuring tender shredded chicken, crispy bacon, and creamy ranch dressing wrapped in a flour tortilla with melted cheese, pan-fried to golden perfection.
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 (optional)
- 2 tbsp butter, for cooking
Instructions
- In a bowl, combine the shredded chicken with ranch dressing until thoroughly coated.
- Add the crumbled bacon, diced tomatoes, chopped red onion, and cilantro (if using). Stir to combine.
- Heat a skillet over medium heat. On one half of a tortilla, layer half of the shredded cheese, a generous amount of the chicken mixture, and top with more cheese.
- Fold the tortilla in half to create a half-moon shape, pressing gently.
- Add 1 tablespoon of butter to the hot skillet and let it melt.
- Place the folded quesadilla in the skillet and cook for 2-3 minutes per side, until golden brown and the cheese is melted.
- Remove from skillet, slice into wedges, and serve with additional ranch dressing for dipping.
Notes
- For best results, use room temperature butter for easy spreading.
- Do not overfill the tortillas to prevent them from falling apart during cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to maintain crispiness rather than using a microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 quesadilla half
- Calories: 550
- Sugar: 3g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg