Chicken Bacon Ranch Quesadillas Recipe

Introduction

Chicken Bacon Ranch Quesadillas offer a delicious blend of savory chicken, crispy bacon, and creamy ranch dressing all melted between warm tortillas. They are quick to make and perfect for a satisfying lunch or dinner any day of the week.

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

1. 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.
2. Step 2: Add chopped onion and green bell pepper to the skillet; cook until softened, about 3-5 minutes.
3. 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 combine flavors.
4. Step 4: Remove the skillet from heat and stir in the crumbled bacon.
5. Step 5: Lay out four tortillas on a clean work surface.
6. Step 6: Evenly spread about ¼ cup of the chicken mixture onto each tortilla.
7. Step 7: Sprinkle ¼ cup shredded cheddar cheese and ¼ cup shredded Monterey Jack cheese evenly over the chicken mixture on each tortilla.
8. Step 8: Drizzle 1-2 tablespoons of Ranch dressing over the cheese on each tortilla.
9. Step 9: Fold each tortilla in half, pressing gently to seal the edges. Use a fork to crimp the edges firmly.
10. Step 10: Heat a large skillet or griddle over medium heat. Lightly butter the surface or spray with cooking spray to prevent sticking.
11. Step 11: Cook two quesadillas at a time for 3-4 minutes on each side, or until they are golden brown and the cheese inside has melted and become bubbly.
12. Step 12: Repeat the cooking process with the remaining quesadillas.
13. Step 13: Let the cooked quesadillas rest for 1-2 minutes before cutting them into wedges for serving.

Tips & Variations

• To add extra flavor, try mixing in some chopped jalapeños or black olives with the chicken mixture.
• Swap out the flour tortillas for whole wheat or spinach tortillas for a different taste and added nutrition.
• If you prefer a spicier quesadilla, increase the chili powder or add a pinch of cayenne pepper to the chicken mixture.
• Use shredded rotisserie chicken to save time without sacrificing flavor.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and the cheese becomes melty again, about 2-3 minutes per side. Avoid microwaving if possible, to keep the tortillas crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these quesadillas?

Yes, you can freeze cooked quesadillas. Wrap them tightly in foil or plastic wrap and place in a freezer-safe bag. They keep well for up to 2 months. Reheat them in a skillet or oven for best texture.

Can I make these vegetarian?

Absolutely! Simply omit the chicken and bacon and add extra vegetables such as mushrooms, zucchini, or black beans for a delicious vegetarian version.

Chicken Bacon Ranch Quesadillas Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

Chicken Bacon Ranch Quesadillas are a quick and flavorful meal combining tender chicken, crispy bacon, melted cheeses, and zesty ranch dressing all folded into crispy, golden tortillas. Perfect for an easy weeknight dinner or a satisfying snack.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 quesadillas 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 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

Cheese & Assembly

• 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

1. Cook Chicken: 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. Ensure chicken is fully cooked before proceeding.
2. Cook Vegetables: Add chopped onion and green bell pepper to the skillet; sauté until softened, about 3-5 minutes.
3. Add Seasonings and Rotel: Stir in the undrained diced tomatoes with green chilies, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes to blend flavors.
4. Add Bacon: Remove skillet from heat, then stir in the crumbled cooked bacon until evenly distributed.
5. Prepare Tortillas: Lay out four tortillas on a clean work surface.
6. Assemble Quesadillas: Spread ¼ cup of the chicken mixture evenly over each tortilla.
7. Add Cheese: Sprinkle ¼ cup shredded cheddar and ¼ cup shredded Monterey Jack cheese over the chicken mixture on each tortilla.
8. Add Ranch Dressing: Drizzle 1-2 tablespoons of Ranch dressing evenly over the cheese layer on each tortilla.
9. Fold Tortillas: Fold each tortilla in half, pressing gently to seal. Use a fork to crimp the edges to help keep them closed while cooking.
10. Heat Skillet: Heat a large skillet or griddle over medium heat. Lightly butter or spray with cooking spray to prevent sticking.
11. Cook Quesadillas: Cook two quesadillas at a time for 3-4 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese inside has melted completely.
12. Repeat Cooking: Remove cooked quesadillas and set aside. Repeat the cooking process with the remaining quesadillas.
13. Serve: Let the quesadillas rest for 1-2 minutes before cutting into wedges to allow filling to set and prevent burning.

Notes

• For extra crispiness, lightly brush the tortillas with melted butter before cooking.
• You can substitute Ranch dressing with sour cream for a tangier option.
• Adjust chili powder and seasoning to suit your spice preference.
• Use whole wheat or gluten-free tortillas if desired for dietary needs.
• Leftover quesadillas can be reheated in a skillet or oven for best texture.

Keywords: chicken quesadillas, bacon quesadillas, ranch dressing, quick dinner, easy meal