Have this easy chicken bacon Ranch quesadilla ready in no time! Golden and crispy tortillas stuffed with juicy chicken, crunchy bacon, ranch and all the cheese.
This quesadilla recipe is a spin off of the classic chicken bacon Ranch pasta!
CHICKEN BACON RANCH QUESADILLA
Crispy, cheesy and loaded with flavor, this chicken bacon ranch quesadilla is the ultimate comfort food! You don’t have to enjoy just plain cheese quesadillas, you can totally have fun with your fillings, like this recipe. Tender chicken, smokey bacon, gooey cheese and Ranch combined in a toasty tortilla. The perfect lunch, snack, appetizer or even dinner no matter the occasion.
WHAT YOU NEED-
- Tortilla– You can use your go-to medium tortilla for these quesadillas. Flour tortillas, low-carb tortillas, gluten free tortillas, veggie tortilla, or any other type of tortilla.
- Chicken– Either boneless skinless chicken breast, chicken thighs or even chicken tenderloins can be used for these quesadillas. You can also use leftover chicken for this recipe like rotisseries shredded chicken, chicken cutlets, or even grilled chicken thighs.
- Bacon– For the best results, you want to use regular bacon not turkey bacon. Either slices of bacon or bacon bits will work.
- Ranch– I like to use Ranch powder, but you can also use Ranch dressing instead. Use my homemade Wingstop Ranch or your favorite store-bought Ranch dressing.
- Flavor– To season the chicken, I just use a blend of the classics, salt, pepper, garlic, and paprika. You can use any of your favorite seasonings.
- Cheese– Any shredded cheese will work great! I like to use shredded Colby jack, taco blend, mozzarella cheese or even mild cheddar cheese.
HOW TO MAKE CHICKEN BACON RANCH QUESADILLAS
Have these cheesy chicken bacon ranch quesadillas ready in under 15 minutes!
- Cube the chicken into small bite sized pieces, even in size.
- Heat a skillet with some oil and add the chicken and seasonings and sauté until chicken is tender and cooked through.
- Lay out the tortilla and add shredded cheese, chicken, and bacon half of the tortilla. Divide the mixture evenly among both tortillas.
- Fold the tortillas, creating a half-moon shaped quesadilla.
- Carefully add the quesadillas to a large skillet and cook on medium low heat. Cook until the tortillas are crispy and golden on both sides and the cheese has melted.
- Remove from the heat, slice into 2-3 slices and serve with desired sides.
QUESADILLA VARIATIONS
Fill these quesadillas with more ingredients for added flavors!
- Mushrooms
- Onions
- Bell Peppers
- Jalapenos
- Tomatoes
- Pesto Sauce
QUESTIONS YOU MIGHT HAVE:
Yes! You can totally use cubed, sliced, and shredded chicken for this recipe.
No! You can totally swap the chicken for steak.
No worries! You can use either Ranch powder seasoning or actual Ranch dressing, like my Wingstop Ranch.
This happens when you cook the quesadillas on a high heat. You want to cook them on medium low heat so that the inside cooks evenly along with the outside.
Once the chicken bacon Ranch quesadillas are cooled, cover or transfer to an airtight container and store in the fridge. These can be good for 3-4 days!
Reheat these quesadillas in the microwave or air fryer. I love reheating them in the air fryer, they come out warm and crispy!
OTHER QUESADILLA RECIPES-
Check out all my other delicious quesadilla recipes:
Chicken Bacon Ranch Quesadilla Recipe
Ingredients
- 2 medium flour tortillas
- 1/2 lb boneless skinless chicken breast or thighs finely cubed
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
- ½ tsp garlic powder
- 1 Tbsp Ranch powder
- ½ Tbsp oil for sautéing
- 6 oz bacon bits cooked
- 1 cup shredded cheese
Instructions
- In a small bowl, combine the salt, pepper, paprika, garlic powder, and ranch powder.
- In a skillet, sauté the cubed chicken with oil on medium high heat. Season with the seasonings and sauté until the chicken is cooked all the way through, about 3-4 minutes, depending on the size of your pieces.
- Layout both tortillas. Add shredded cheese to half of the tortilla, then top with chicken, bacon and top with some additional cheese. (Divide everything evenly between both quesadillas.)
- Fold the empty side of the tortilla over to create a half moon shape.
- Carefully add the assembled tortillas to a large skillet and cook on medium low heat for about 2-3 minutes, until tortillas are golden.
- Flip and cook until the other side for another 2-3 minutes or until crispy and the cheese has melted.
- Remove the quesadillas from the skillet and slice into 2-3 pieces.
- Serve with desired sides and enjoy while hot.
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