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Chicken Bacon Ranch Quesadilla
Crispy flour tortillas filled with grilled chicken, cooked bacon, melted cheddar, and creamy ranch dressing. This quick skillet meal is easy to assemble and serves six.
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Ingredients
- 12 oz refrigerated grilled chicken strips
- 6 soft taco flour tortillas
- 1.5 cup shredded cheddar cheese
- 12 slices cooked bacon (Crispy; break into bite-size pieces if desired.)
- 0.5 cup bottled ranch dressing
- cooking spray (For coating the skillet.)
Steps
- 1
Lay one tortilla on a flat surface. Sprinkle an even layer of shredded cheddar cheese over the tortilla.
- 2
Arrange grilled chicken strips over one half of the tortilla.
- 3
Top the chicken with the cooked bacon. Drizzle the ranch dressing over the chicken and bacon mixture.
- 4
Heat a large skillet over medium heat. Spray the pan with cooking spray.
- 5
Gently transfer the filled tortilla to the hot skillet. Cook for 1 minute, until the cheese starts to melt.
- 6
Fold the cheese-covered side over the chicken mixture.
- 7
Cook for 2 minutes more, using a spatula to flip the quesadilla until both sides are golden-brown and crispy.
- 8
Remove the quesadilla from the skillet. Cut it into wedges and serve warm.
Notes
The body text suggests storing cooled wedges in an airtight container in the refrigerator and reheating them in a skillet, oven, or microwave until warmed through. Suggested variations include Monterey Jack, sautéed onions, bell peppers, mushrooms, hot sauce, or low-carb tortillas. The structured instructions do not specify exact reheating temperatures or times.
Nutrition per serving
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