Description
Chicken Bacon Ranch Quesadillas combine tender, seasoned chicken, crispy bacon, melted cheddar and Monterey Jack cheeses, and a tangy ranch dressing all folded into warm, golden tortillas. This quick and easy recipe is perfect for a satisfying lunch or dinner that the whole family will love.
Ingredients
Scale
Protein & Vegetables
- 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
- 4 slices bacon, cooked and crumbled
- 1 small onion, chopped
- 1 green bell pepper, chopped
Seasonings & Sauces
- 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
- ⅓ cup Ranch dressing
Dairy & Tortillas
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 8 (6-inch) flour tortillas
- Butter or cooking spray for cooking
Oils
- 1 tablespoon olive oil
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until browned and fully cooked, about 5-7 minutes.
- Sauté Vegetables: Add chopped onion and green bell pepper to the skillet with the chicken and cook until softened, about 3-5 minutes.
- Add Seasonings and Tomatoes: Stir in the undrained diced tomatoes and green chilies, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes to blend flavors.
- Incorporate Bacon: Remove the skillet from heat and stir in the cooked, crumbled bacon evenly into the chicken mixture.
- Prepare Tortillas: Lay out four tortillas on a clean work surface. Spread about ¼ cup of the chicken mixture evenly over each tortilla.
- Add Cheese: Sprinkle ¼ cup cheddar cheese and ¼ cup Monterey Jack cheese over the chicken mixture on each tortilla.
- Add Ranch Dressing: Drizzle 1 to 2 tablespoons of Ranch dressing over the cheese layers on each tortilla.
- Fold and Seal: Fold each tortilla in half, pressing gently to seal. Use a fork to crimp the edges to hold the filling inside.
- Heat Skillet for Cooking: Preheat a large skillet or griddle over medium heat. Lightly butter the surface or spray with cooking spray to prevent sticking.
- Cook Quesadillas: Place two folded quesadillas at a time on the skillet. Cook each side for 3-4 minutes, or until the tortillas are golden brown and the cheese inside has melted and is bubbly.
- Repeat: Remove the cooked quesadillas and repeat the cooking process with the remaining quesadillas.
- Rest and Serve: Let the quesadillas rest for 1-2 minutes before cutting them into wedges for serving.
Notes
- For extra crispiness, use a bit more butter or spray on the skillet while cooking.
- Use corn tortillas for a gluten-free option but be gentle to avoid breakage.
- Feel free to add jalapeños for more heat or substitute ranch dressing with sour cream.
- Leftover chicken mixture can be refrigerated for up to 3 days.
- This recipe can easily be doubled for larger groups.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: chicken quesadillas, bacon ranch quesadilla, easy dinner recipes, quick meal, cheesy quesadilla, skillet cooking
