Chicken bacon ranch quesadillas are loaded with all the necessary fixings for an over-the-top delicious yet easy lunch or dinner that’s ready to devour in 15 minutes.
Why this recipe works
Chicken, crisp bacon, melty cheese seasoned with a dash of chili powder, and ranch dressing snuggled between golden pan-fried tortillas make these chicken bacon ranch quesadillas everything they claim to be and more. They’re a great switch-up from a classic cheese quesadilla incorporating some of everyone’s favorite combination – the chicken, bacon, ranch trio.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – If you want to cut some corners you can easily shred or cube some rotisserie chicken from the grocery store instead of using cooked boneless skinless chicken breast.
CHEESE – We used a mixture of cheddar cheese and mozzarella. You can mix and match your favorite cheese to customize if desired. Pre-bagged cheese or cheese shredded straight from the block will both work! Pepperjack, Colby, Monterey, or a Mexican blend are other great options for quesadillas.
TORTILLAS – We have found that flour tortillas are sturdier and tend to hold the toppings better, but if you prefer or need a gluten-free option, you can easily use corn tortillas.
BACON – I always prefer to make my bacon in the oven to free up space on the countertop, but you can also opt to make air fryer bacon if you don’t want to heat up the house.
How to Make Chicken Bacon Ranch Quesadillas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut chicken into bite-size pieces. Set aside.
- Place a sheet of wax paper onto your work surface. Place 1 of the tortillas onto wax paper and brush one side with melted butter. Turn the tortilla over.
- Add a handful of cheddar cheese and mozzarella cheese to the center of the tortilla. Sprinkle a couple pinches of chili powder over the cheese.
- Add a layer of chicken pieces over the seasoned cheese.
- Drizzle chicken with Ranch dressing.
- Add a layer of bacon strips (about 4 strips).
- Add another layer of cheese over the bacon. Sprinkle again with chili powder.
- Preheat a dry non-stick skillet over medium-high heat.
- Transfer the tortilla with all the fillings carefully to the hot skillet.
CHEF TIP – You can use a spatula, or carefully slide the tortilla off the wax paper into the skillet. This can be tricky, so we do suggest using a fish turner (or other long, wide spatula) instead.
- Place one of the reserved tortillas on top of the fillings and press down gently. Brush the exposed side of the top tortilla with melted butter.
- Cook for 2-3 minutes, lifting a corner with a spatula to check for doneness. Tortilla should be golden brown. Flip the quesadilla over and cook for an additional 2-3 minutes, or until golden brown and cheese is melted.
- Repeat process for the second quesadilla.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet or in a 350F oven for around 10 minutes or until warmed through.
Yes, traditionally quesadillas are made with corn tortillas so if you would prefer it then go right ahead. You can use either flour or corn, just note that flour tortillas will likely hold the ingredients better as they are sturdier than corn and will not tear or break as easily.
Serving Suggestions
Serve chicken bacon ranch quesadillas with an extra side of ranch dressing for dipping, or drizzle it over the top of the quesadillas as we did. They also pair well with salsa or hot sauce. Enjoy alongside chips, black beans, or rice.
Ingredients
- 1 boneless, skinless chicken breast cooked
- 2 Tablespoons unsalted butter melted
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 teaspoons chili powder
- 8 slices center cut bacon cooked and drained
- ranch dressing to taste
- 4 flour tortillas 8-inch
Things You’ll Need
- Large skillet
- Wax paper
- Fish turner or large spatula for flipping
Before You Begin
- If you want to cut some corners you can easily shred or cube some rotisserie chicken from the grocery store instead of using cooked boneless skinless chicken breast.
- Pre-bagged cheese or cheese shredded straight from the block will both work! Pepperjack, Colby, Monterey, or a Mexican blend are other great options for quesadillas.
- We have found that flour tortillas are sturdier and tend to hold the toppings better, but if you prefer or need a gluten-free option, you can easily use corn tortillas.
- Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet or in a 350F oven for around 10 minutes or until warmed through.
Instructions
- Cut chicken into bite size pieces. Set aside.
- Place a sheet of wax paper onto your work surface. Place 1 of the tortillas onto wax paper and brush one side with melted butter. Turn tortilla over.
- Add a handful of cheddar cheese and mozzarella cheese to the center of the tortilla. Sprinkle a couple pinches of chili powder over the cheese.
- Add a layer of chicken pieces over the seasoned cheese.
- Drizzle chicken with Ranch dressing.
- Add a layer of bacon strips (about 4 strips).
- Add another layer of cheese over the bacon. Sprinkle again with chili powder.
- Preheat dry non-stick skillet over medium high heat.
- Transfer the tortilla with all the fillings carefully to the hot skillet.CHEF TIP: You can use a spatula, or carefully slide the tortilla off the wax paper into the skillet. This can be tricky, so we do suggest using a fish turner (or other long, wide spatula) instead.
- Place one of the reserved tortillas on top of the fillings and press down gently. Brush the exposed side of the top tortilla with melted butter.
- Cook for 2-3 minutes, lifting a corner with a spatula to check for doneness. Tortilla should be golden brown. Flip quesadilla over and cook for an additional 2-3 minutes, or until golden brown and cheese is melted.
- Repeat process for the second quesadilla.
