Ingredients

1 pound boneless, skinless chicken breasts, cut into ½-inch cubes

4 slices bacon, cooked and crumbled

1 tablespoon olive oil

1 small onion, chopped

1 green bell pepper, chopped

1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained

1 teaspoon chili powder

½ teaspoon cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

⅓ cup Ranch dressing

8 (6-inch) flour tortillas

Butter or cooking spray

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Make sure the chicken is fully cooked before proceeding.

Step 2: Add chopped onion and green bell pepper to the skillet. Cook until softened, about 3-5 minutes.

Step 3: Stir in the undrained diced tomatoes and green chilies (Rotel), chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes to blend the flavors.

Step 4: Remove from heat and stir in the crumbled bacon.

Step 5: Lay out four tortillas on a clean work surface.

Step 6: Evenly spread about ¼ cup of the chicken mixture over each tortilla.

Step 7: Sprinkle ¼ cup cheddar cheese and ¼ cup Monterey Jack cheese over the chicken mixture on each tortilla.

Step 8: Drizzle 1-2 tablespoons of Ranch dressing over the cheese layer.

Step 9: Fold each tortilla in half, gently pressing to seal. You can crimp the edges with a fork to secure them well.

Step 10: Heat a large skillet or griddle over medium heat. Lightly butter the surface or spray with cooking spray to prevent sticking.

Step 11: Cook two quesadillas at a time for 3-4 minutes per side, or until golden brown and the cheese inside has melted and become bubbly.

Step 12: Repeat the cooking process with the remaining quesadillas.

Step 13: Allow the quesadillas to rest for 1-2 minutes before cutting into wedges and serving.

Tips & Variations

For extra spice, add a pinch of cayenne pepper or chopped jalapeños to the chicken mixture.

Swap out the cheddar and Monterey Jack for pepper jack cheese for a bolder flavor.

Use whole wheat tortillas to add a bit more fiber and nutrients.

If you prefer, substitute the Ranch dressing with a creamy avocado or cilantro lime sauce.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken works great and can save time. Just shred it and toss it with the cooked vegetables and spices before assembling the quesadillas.

Can I freeze these quesadillas?

Yes, you can freeze the assembled but uncooked quesadillas. Wrap them individually in plastic wrap and store in a freezer bag for up to 1 month. Cook from frozen by adding a few extra minutes per side in a skillet.