Name: Chicken Bacon Ranch Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, chopped or shredded; 6 slices bacon, cooked and crumbled; 2 cups shredded cheese blend, Colby and Monterey Jack is my favorite; 1/2 cup ranch dressing, homemade or store bought; 4 burrito size tortillas; Shredded iceberg lettuce; Pico do Gallo; Salsa; Guacamole; Cilantro; Green Onion

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Are you in the mood for something savory, crispy, and utterly delicious? Look no further than this Chicken Bacon Ranch Quesadilla recipe!

plate of chicken bacon ranch quesadillas with sour cream and salsa — Chicken Bacon Ranch Quesadillas

This easy recipe combines the smoky richness of bacon, the creamy tang of ranch, melty cheese and the succulent tenderness of chicken, all enveloped in a golden, crispy tortilla. Whether you're planning a quick lunch, a casual dinner, or a game day snack, these quesadillas are sure to your new favorite flavor combination the whole family will love.

wedges of chicken bacon ranch quesadillas on a big plate

Why You'll Love These Quesadillas

Quick and Easy: Perfect easy meal for busy weeknights or last-minute gatherings that uses simple ingredients.
Customizable: Tailor the ingredients to suit your taste preferences.
Crowd-Pleaser: Loved by kids and adults alike, making it a great option for family meals or parties.

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Ingredients
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Ingredients

Chicken - Any type of cooked chicken will work for this recipe. You can keep it easy and use a store-bought rotisserie chicken or leftover chicken. You could also the extra mile and cook your own chicken using my favorite Quick Mexican Chicken Marinade.

Bacon - Fresh, crispy bacon is a delicious addition to this recipe but feel free to use store bought cooked bacon as a shortcut. Check out my favorite Oven-Baked Bacon recipe.

Ranch - Ranch adds so much flavor to these quesadillas. Feel free to make your own homemade ranch or use your favorite store brand.

Cheese - A mix of Colby cheese and Monterey Jack cheese (Colby Jack blend) is my favorite quesadilla cheese blend, but cheddar cheese would be delicious as well.

Garnishes

My favorite garnishes for serving these quesadillas are salsa or pico de gallo, guacamole, shredded iceberg lettuce, sour cream and a side of extra ranch.

Variations

Spice It Up - Add a bit of heat by including sliced jalapeños or a dash of hot sauce inside the quesadillas.
Veggie Boost - Incorporate sautéed bell peppers, onions, or spinach for added flavor and nutrition.
Different Cheeses - Experiment with other cheese varieties like pepper jack, gouda, or Swiss for a unique twist.
Grill It - For a smoky flavor, try cooking the quesadillas on an outdoor grill.

chicken bacon ranch quesadilla being dipped in a homemade ranch sauce

Instructions

Prepare Your Ingredients - Cook and shred the chicken breast. You can use rotisserie chicken for a quick and easy option. Cook the bacon until crispy, then crumble it into small pieces.

tortilla, chopped chicken, cheese and bacon being prepped for a quesadilla

Assemble the Quesadillas - Lay out the flour tortillas on a flat surface. Sprinkle some shredded cheese on half the tortilla. Evenly distribute the shredded chicken and crumbled bacon over half of each tortilla. Sprinkle more shredded cheese on top of the chicken and bacon. Drizzle ranch dressing on top. Fold the tortillas in half to create a half-moon shape, pressing down gently to seal.

Cook the Quesadillas - My preferred method of cooking quesadillas is on the stovetop, but you could also use an electric griddle to make a bunch of quesadillas at a time for a crowd. Heat a large skillet or griddle over medium heat and add a little butter, cooking spray or olive oil. Place the folded quesadillas in the hot skillet, cooking two at a time if space allows. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese is melted.

platter of chicken bacon ranch quesadilla wedges

Serve and Enjoy - Remove the bacon ranch chicken quesadillas from the skillet and let them cool so the gooey cheese sets before cutting them into wedges using a knife or pizza cutter. Garnish with chopped green onions or a sprinkle of cilantro if desired. Serve with extra house-made ranch dressing (or store bought), salsa, or guacamole on the side as a dipping sauce.

Let us know how your Chicken Bacon Ranch Quesadillas turn out in the comments below! Do you have any special twists or additions to this recipe? We'd love to hear from you. Also, you could tag a photo on Instagram @hungrywaitress and I'll be sure to share it. Happy cooking!

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