Chicken Bacon Ranch Quesadillas, Chilis Copycat

Tender seasoned chicken, crispy bacon, a drizzle of Ranch dressing and of course plenty of cheese, and you've got one mighty fine quesadilla. These Chicken Bacon Ranch Quesadillas are an inexpensive easy dinner and so satisfying with flavor.

Course Main Course Chicken

Cuisine American/Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings quesadillas

Calories 461kcal

Author Lea Ann Brown

Ingredients

1 boneless skinless chicken breast Baked, seasoned and shredded
1 cup Cheese shredded
4 slices bacon cooked and cut into bits
4 Tablespoons Ranch dressing divided among the quesadillas
2 Tablespoons Butter softened and divided to spread on the flour tortillas
Pico de gallo, sour cream and more ranch dressing for serving

Instructions

Use a spreader knife to butter one side of each flour tortilla.
Turn the buttered side down and start adding the toppings, shredded cheese first, to half of the flour tortilla. Leave a bit of a naked edge.
Sprinkle on shredded chicken, bacon bits and a drizzle of ranch dressing on ½ of each flour tortilla.
Place one flour tortilla, buttered side down, in a heated skillet. Let it cook until browned, about 3 - 4 minutes.
Use a spatula to fold the bare side of the tortilla over the filling. Just like you would when making an omelette. Let is sit for about 30 seconds to make sure the cheese is nice and melty.
Place the quesadilla on a cutting board. Use a serrated knife to gently saw back and forth and cut the quesadilla into wedges.

Notes

Tip For Success

Once the quesadilla is folded, I like to turn off the heat place a lid over the pan for about 30 seconds. This will insure that the ingredients inside are nice and hot, and cheese is melted well.
Allow about 30 minutes for butter to come to room temperature so it will be easy to spread.
Along with Ranch Dressing for dipping and Pico de Gallo, Chilis also serves these quesadillas with Sour Cream.

Nutrition