Ingredients
Scale
- 2 cups cooked chicken, shredded (use leftover or rotisserie chicken)
- 6 slices bacon, cooked and crumbled
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or butter for cooking
- Optional: chopped green onions, jalapeños, or tomatoes for garnish
Instructions
- Combine the cooked chicken, crumbled bacon, and ranch dressing in a mixing bowl. Stir until well coated and evenly mixed.
- Lay a tortilla flat on a clean surface. Spread a portion of the mixture over half of the tortilla. Sprinkle shredded cheddar cheese on top. Fold the tortilla in half, pressing gently to secure the filling.
- Heat a skillet or non-stick pan over medium heat with a little olive oil or butter. Cook each assembled quesadilla for 2-3 minutes per side until golden brown and crispy, and cheese is melted. Repeat with remaining tortillas.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until crispy.
- For longer storage, freeze cooked quesadillas for up to 1 month and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Uncategorized
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480 kcal Kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg