Description
Elevate your chicken ranch game! This recipe uses crumbled beef beef bacon and a signature, herb-infused ranch coating for maximum savory depth and perfect crunch.
Ingredients
Scale
- 1 cup cooked chicken, shredded (rotisserie recommended)
- 1 1/2 cups shredded Monterey Jack and Cheddar cheese blend
- 4 large (10-inch) flour tortillas
- 1/4 cup high-quality ranch dressing
- 4 strips beef bacon, cooked crisp and finely crumbled
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- 2 tablespoons unsalted butter or neutral oil, divided
Instructions
- Step 1: Prepare the Enhanced Filling: In a medium bowl, combine the shredded chicken, crumbled turkey bacon, smoked paprika, and chopped fresh cilantro. Drizzle the ranch dressing over the mixture and toss until the chicken is evenly coated and the ingredients are well distributed.
- Step 2: Assemble the Quesadilla: Heat 1 tablespoon of butter or oil in a large skillet or griddle over medium heat. Place one tortilla down. Sprinkle half a cup of the cheese blend evenly over the tortilla, ensuring some reaches the edges.
- Step 3: Layer and Top: Spoon half of the prepared chicken filling mixture over the melted cheese layer. Sprinkle another half cup of cheese directly over the filling. Place the second tortilla on top, pressing down gently.
- Step 4: Cook and Crisp: Cook the quesadilla for 3 to 4 minutes on the first side, or until the bottom tortilla is golden brown and crispy and the cheese begins to melt. Carefully flip the quesadilla using a wide spatula, and cook the second side for an additional 3 minutes.
- Step 5: Finish and Serve: Remove the finished quesadilla from the pan, transfer it to a cutting board, and let it rest for one minute to allow the cheese to fully set. Slice into four wedges and serve immediately, optionally accompanied by extra ranch or a side of salsa.
Notes
- To maintain crispness, cool finished wedges completely on a wire rack before storing them in an airtight container in the refrigerator for up to 3 days.
- For ultimate crispness, reheat individual wedges in a toaster oven or air fryer at 350°F for 4-6 minutes instead of using a microwave, which will make them soggy.
- Pair these rich, smoky quesadillas with a bright, crisp side like a simple avocado or lime-dressed slaw to perfectly balance the flavor profile.
- Do not skip the resting step; the one minute rest allows the melted cheese to set completely, ensuring the filling stays securely inside when you slice the wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large folded quesadilla
- Calories: 600
- Sodium: 1250mg
- Fat: 33g
- Saturated Fat: 14g
- Trans Fat: 0.5g
- Protein: 3g