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This quesadilla mixes tasty grilled chicken, crispy bacon, creamy ranch, and melted cheddar cheese inside a warm tortilla. It comes together fast and makes a filling meal perfect for busy nights or relaxed family lunches.
I gave this a try one evening when I needed something quick and tasty. Since then, my family keeps asking for it.
What You Need
- Six soft flour tortillas for tacos: pick fresh and flexible ones so they don’t crack when folded
- About twelve bacon slices cooked crisp: smoky crunch is key, cooked just right
- A 12-ounce pack of grilled chicken strips: ready-to-eat and saves a bunch of time
- One and a half cups shredded cheddar: sharp cheddar melts best and tastes great
- Half cup ranch dressing from a bottle: creamy tang that pulls it all together
How To Make It
- Sprinkle Cheese on the Tortilla First
- Lay a tortilla flat on a board or counter. Spread shredded cheddar evenly over the whole thing so it melts well.
- Load Chicken, Bacon, and Ranch Next
- On one half, scatter chicken strips and crumbled bacon. Drizzle ranch dressing gently over the top to blend flavors without making things soggy.
- Heat Skillet and Warm One Side
- Get a skillet hot on medium. Use a little oil or spray. Put your tortilla in the pan and cook for about a minute until the cheese starts melting and sticks.
- Fold and Cook the Other Side
- Fold the cheese-covered side over the topping to form a half-moon. Cook for 2-3 minutes more, flipping once, till both sides are golden and crispy.
- Cut and Enjoy
- Take it off the heat and let it sit a moment. Slice into wedges and eat while warm, maybe with salsa or sour cream on the side.
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I love using cheddar here since it melts creamy and has a familiar taste. One night we paired these quesadillas with homemade guac, and everyone loved how the ranch balanced the bacon’s smokiness.
Keeping Leftovers Fresh
Put any extras in a sealed container and pop them in the fridge. Warm them up in a pan or oven to keep the tortilla crispy. Avoid the microwave if you want to skip soggy or chewy wraps.
Switch It Up
Rotisserie or leftover cooked chicken works nicely instead of the pre-cooked strips. Try Monterey Jack cheese if you want something creamier than cheddar. For a leaner option, swap bacon with turkey bacon or leave it out and toss in sautéed mushrooms.
Best Ways to Serve
This goes great with a fresh salad, pico de gallo, or a spoonful of sour cream. Perfect as a fun snack at gatherings or a filling lunch with some fresh fruit.
Background Info
Quesadillas are a Mexican-American favorite, often changed up with whatever’s around. This version adds ranch dressing for a creamy, American-style twist that works well with smoky bacon and hearty chicken.
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Common Recipe Questions
- → Which chicken is best to use?
Any cooked chicken works fine like grilled, rotisserie, or even leftovers and thawed frozen strips. Just go with what’s easy and tender.
- → Can I swap out cheddar cheese?
Sure thing. Monterey Jack or cheese blends can give you different tastes but still melt nicely and stay gooey.
- → How do I get it extra crispy?
Cook on medium heat with a light spray of oil. Flip gently and keep going until both sides turn golden and crunchy.
- → Any veggies I can add?
Onions, bell peppers, and mushrooms work great sautéed before adding. They boost flavor and texture.
- → What’s the best way to store leftovers?
Put leftovers in a sealed container in the fridge. Heat them up in the oven or microwave until warm before eating.