Chicken Bacon Ranch Quesadillas
on Sep 03, 2025
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If you need an easy dinner or lunchbox win, these chicken bacon ranch quesadillas are kid-approved and so easy to make ahead. Made with soft tortillas and filled with tender chicken, bacon crumbles, and creamy ranch, it’s a simple meal the whole family will love.
When I need a recipe that works for both dinner and the next day’s lunchbox, these chicken bacon ranch quesadillas are always at the top of my list. They’re crispy on the outside, cheesy and savory on the inside, and they disappear fast every time I make them. The mix of chicken, bacon, and ranch is the perfect combo, and I love that I can make a batch ahead of time and reheat them in the oven or air fryer for a quick meal.
Looking for more simple lunchbox ideas? You’ll love this easy chicken nuggets wrap, flaky crescent pizza rolls, and easy stuffed croffles as well! And if you need some ideas for lunchbox snacks, check out our favorite healthy school snacks for kids!
Table of Contents
What You’ll Need
Here is what you’ll need to make these chicken bacon ranch quesadillas:
- Tortillas: Soft flour tortillas work best for folding and crisping.
- Cooked Chicken: Rotisserie or leftover chicken, shredded or chopped.
- Cooked Bacon: Crumbled or chopped for smoky flavor.
- Ranch Dressing: A creamy binder for the filling.
- Shredded Cheese: Cheddar jack, cheddar, Mexican blend, or a blend of cheddar and Monterey jack work well.
- Oil/Butter: For cooking the tortillas and getting that crispy texture.
- Seasonings: Chili powder, paprika, and garlic powder are added for extra flavor.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Chicken: Swap with shredded turkey.
- Bacon: Use turkey bacon or swap it with veggies like cooked mushrooms or chopped broccoli!
- Ranch Dressing/Cheese: Swap with your favorite creamy dairy-free dressing and dairy-free shreds for a dairy-free version.
Step-by-step Instructions
STEP 1: In a medium bowl, mix together the chicken, bacon, ¾ cup of shredded cheese, ranch dressing, chili powder, and garlic powder until well combined (Images 1 & 2).
STEP 2: Lay out a tortilla. Scoop half of the chicken mixture over half of one tortilla (Image 3).
STEP 3: Sprinkle 2 tablespoons of the remaining cheese on top of the chicken mixture (Image 4) and fold the tortilla over. Repeat for the second tortilla.
STEP 4: Heat a frying pan over medium heat with a generous amount of oil. Cook each quesadilla for 2 to 3 minutes per side, until golden brown and the cheese is fully melted (Images 5 & 6).
STEP 5: Slice into wedges and serve with extra ranch dip or salsa.
Storage Instructions
Store cooled quesadillas in an airtight container for up to 3–4 days. To reheat, warm in a skillet for a few minutes per side, or reheat in the oven or air fryer until crispy. To freeze, lay cooled quesadillas flat in a freezer-safe container with parchment between layers. Freeze for up to 2 months. You can reheat straight from frozen, just add an extra minute or two of cooking time.
Tips For Success
- Don’t overfill the quesadillas. Too much filling makes them harder to fold and can cause leaks.
- Spread the mixture evenly onto each tortilla so each bite has chicken, bacon, ranch, and cheese.
- Keep the heat at medium so the tortillas crisp up without burning before the cheese melts.
- This recipe makes 2 adult servings (or 3 kids servings), so feel free to double or triple the ingredients to make a larger batch.
Recipe FAQs
Yes! Corn tortillas give a crispier texture but can be more fragile. Warm them first so they’re easier to fold.
They’ll lose a little crispness once cooled, but they still taste delicious! If you want them to stay crispier, pack them in a thermos-style container or reheat in an air fryer before packing.
Yes! Just bake at 375°F for 10–12 minutes, flipping halfway, until golden brown and the cheese has melted. Make sure to spray the quesadillas generously with oil so that they’ll have a nice crisp texture.
Other Lunch Recipes You’ll Love
Mini Chicken Tacos
Chicken Nuggets With Veggies
Cheeseburger Bombs
Oven-Baked Zucchini Carrot Tots
If you tried these Chicken Bacon Ranch Quesadillas, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Chicken Bacon Ranch Quesadillas
Ingredients
- 1 cup shredded rotisserie chicken, or diced cooked chicken breast
- 4 strips bacon, cooked and crumbled
- 1 cup shredded cheese, divided, cheddar jack or a Mexican cheee blend work well
- ¼ cup ranch dressing
- ¼ tsp chili powder
- ¼ tsp paprika
- ⅛ tsp garlic powder
- 2 large flour tortillas, 10-inch in size
- oil, for cooking
Instructions
- In a medium bowl, mix together the chicken, bacon, ¾ cup of shredded cheese, ranch dressing, chili powder, garlic powder until well combined.
- Lay out a tortilla. Scoop half of the chicken mixture over half of one tortilla.
- Sprinkle 2 tablespoons of the remaining cheese on top of the chicken mixture adn fold the toritlla over. Repeat for the second tortilla.
- Heat a frying pan over medium heat with a generous amount of oil. Cook each quesafilla for 2 to 3 minutes per side, until golden brown and the cheese is fully melted.
- Slice into wedges and serve with extra ranch dip or salsa.
Notes
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- Don’t overfill the quesadillas. Too much filling makes them harder to fold and can cause leaks.
-
- Spread the mixture evenly onto each tortilla so each bite has chicken, bacon, ranch, and cheese.
-
- Keep the heat at medium so the tortillas crisp up without burning before the cheese melts.
-
- This recipe makes 2 adult servings (or 3 kids servings), so feel free to double or triple the ingredients to make a larger batch.
