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Chicken Bacon Ranch Quesadilla

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This Chicken Bacon Ranch Quesadilla is the perfect combination of juicy grilled chicken, crispy turkey bacon, melted cheddar cheese, and creamy ranch dressing — all folded into a warm, crispy flour tortilla.

Ingredients

Scale

For 3 quesadillas (6 wedges each):

1 (12-oz) package refrigerated grilled chicken strips

6 soft taco-sized flour tortillas (medium size)

1½ cups shredded sharp cheddar cheese

12 slices cooked turkey bacon (4 slices per quesadilla)

½ cup bottled ranch dressing (or homemade)

Cooking spray or unsalted butter (for skillet)

Optional Add-ins (choose any or all):

½ cup diced red onions

1 sliced avocado

½ cup baby spinach

¼ cup jalapeño slices

½ cup shredded pepper jack cheese (for extra heat)

Instructions

🔹 Step 1: Prepare the fillings

  • Cook turkey bacon until crispy (if not pre-cooked). Set aside.

  • Warm grilled chicken strips in a skillet or microwave, if needed.

🔹 Step 2: Assemble the quesadilla

  • Place one tortilla flat on a clean surface.

  • Sprinkle ¼ cup shredded cheddar cheese evenly over the tortilla.

  • On one half of the tortilla, layer:

    • ⅓ of the chicken strips

    • 4 slices of turkey bacon

    • Any optional ingredients

  • Drizzle about 2 tablespoons of ranch dressing over the chicken and bacon.

🔹 Step 3: Cook

  • Heat a large non-stick or cast-iron skillet over medium heat.

  • Lightly coat the pan with cooking spray or butter.

  • Place the prepared tortilla in the skillet, cheese-side down.

  • Cook for 1 minute until the cheese begins to melt.

  • Fold the tortilla over to form a half-moon shape.

  • Press gently with a spatula and cook for 2 more minutes.

  • Flip and cook the other side for another 1–2 minutes, until golden brown and crispy.

🔹 Step 4: Slice and serve

  • Remove from skillet and let sit for 1 minute.

  • Cut into wedges using a sharp knife or pizza cutter.

  • Serve warm with extra ranch, guacamole, or salsa.

Notes

  • Cheese Tip: Freshly shredded cheese melts better than pre-packaged.

  • Crispy Trick: Use medium heat and press gently while cooking for max crispiness.

  • Meal Prep: You can assemble quesadillas and store them in the fridge, uncooked, for up to 1 day.

  • Make it lighter: Use low-fat ranch, whole wheat tortillas, or reduced-fat cheese.

  • Serving Suggestion: Pair with tortilla chips, coleslaw, or a side salad.

Find it online: https://claradelish.com/chicken-bacon-ranch-quesadilla/