Name: Chicken Bacon Ranch Quesadillas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes; 4 slices bacon, cooked and crumbled; 1 tablespoon olive oil; 1 small onion, chopped; 1 green bell pepper, chopped; 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained; 1 teaspoon chili powder; ½ teaspoon cumin; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; Salt and pepper to taste; 1 cup shredded cheddar cheese; ½ cup shredded Monterey Jack cheese; ⅓ cup Ranch dressing; 8 (6-inch) flour tortillas; Butter or cooking spray (for cooking)

Jump to Recipe

Introduction

Chicken Bacon Ranch Quesadillas are a flavorful and satisfying meal that comes together quickly. Packed with tender chicken, crispy bacon, and creamy ranch dressing, these quesadillas are perfect for a weeknight dinner or a casual gathering with friends.

Chicken Bacon Ranch Quesadillas Recipe - Recipe Image

Ingredients

1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
4 slices bacon, cooked and crumbled
1 tablespoon olive oil
1 small onion, chopped
1 green bell pepper, chopped
1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
⅓ cup Ranch dressing
8 (6-inch) flour tortillas
Butter or cooking spray

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Ensure chicken is fully cooked before proceeding.
Step 2: Add chopped onion and green bell pepper to the skillet; cook until softened, about 3-5 minutes.
Step 3: Stir in undrained Rotel, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes to let flavors combine.
Step 4: Remove skillet from heat and stir in crumbled bacon.
Step 5: Lay out four tortillas on a clean work surface.
Step 6: Evenly spread ¼ cup of the chicken mixture onto each tortilla.
Step 7: Sprinkle ¼ cup cheddar cheese and ¼ cup Monterey Jack cheese over the chicken mixture on each tortilla.
Step 8: Drizzle 1-2 tablespoons of Ranch dressing over the cheese layer.
Step 9: Fold each tortilla in half, pressing gently to seal, and crimp the edges with a fork to keep filling inside.
Step 10: Heat a large skillet or griddle over medium heat and lightly butter or spray with cooking spray.
Step 11: Cook two quesadillas at a time for 3-4 minutes on each side, or until golden brown and cheese is melted and bubbly.
Step 12: Repeat the cooking process with the remaining quesadillas.
Step 13: Let quesadillas rest for 1-2 minutes before cutting into wedges and serving.

Tips & Variations

For extra flavor, add a sprinkle of smoked paprika or chipotle powder to the chicken mixture.
Swap out the cheddar and Monterey Jack cheeses for pepper jack for a spicier quesadilla.
Use whole wheat or spinach tortillas for a healthier twist.
Serve with sour cream, guacamole, or salsa for additional dipping options.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for best results, which helps maintain the crispy exterior. You can also reheat in a toaster oven or regular oven to keep them from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, leftover cooked chicken works well. Add it after sautéing the vegetables and just warm it through with the spices and tomatoes before assembling the quesadillas.

Can I freeze these quesadillas?

Quesadillas can be frozen before cooking. Assemble and wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Cook directly from frozen, adding extra time to ensure they heat through evenly.