Chicken Bacon Ranch Quesadillas
These Chicken Bacon Ranch Quesadillas are kid-approved, freezer-friendly, and quick to make, perfect for busy weeknights or school lunchboxes!
Servings: 3 servings
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.
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- Spread the mixture evenly onto each tortilla so each bite has chicken, bacon, ranch, and cheese.
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- Keep the heat at medium so the tortillas crisp up without burning before the cheese melts.
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- This recipe makes 2 adult servings (or 3 kids servings), so feel free to double or triple the ingredients to make a larger batch.
Nutrition
Calories: 340kcal | Carbohydrates: 12g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 684mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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