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Chicken Bacon Ranch Quesadillas Recipe

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★★★★★

4.9 from 143 reviews

Chicken Bacon Ranch Quesadillas are a quick and flavorful meal featuring tender chicken, smoky bacon, melted cheeses, and a creamy Ranch dressing, all sandwiched in crispy, golden flour tortillas. Perfect for a satisfying lunch or dinner, these quesadillas combine a blend of spices and fresh vegetables for an extra kick of flavor.

Ingredients

Scale

Chicken Mixture

  • 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

Cheese & Assembly

  • 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)

Instructions

  1. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, for 5-7 minutes until browned and fully cooked through.
  2. Sauté Vegetables: Add chopped onion and green bell pepper to the skillet. Cook for 3-5 minutes until they soften.
  3. Add Seasoning: Stir in the undrained diced tomatoes and green chilies, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook the mixture for 2-3 minutes to blend flavors.
  4. Mix in Bacon: Remove the skillet from heat and fold in the crumbled cooked bacon.
  5. Prepare Tortillas: Lay out four tortillas on a clean surface.
  6. Assemble Fillings: Spread about ¼ cup of the chicken mixture evenly over each tortilla.
  7. Add Cheese: Sprinkle ¼ cup shredded cheddar cheese and ¼ cup Monterey Jack cheese over the chicken on each tortilla.
  8. Add Ranch Dressing: Drizzle 1 to 2 tablespoons of Ranch dressing over the cheese layers.
  9. Fold Tortillas: Fold each tortilla in half and press gently to seal the edges. Use a fork to crimp the edges to prevent filling from leaking out.
  10. Heat Skillet: Heat a large skillet or griddle over medium heat. Lightly butter the surface or spray with cooking spray to prevent sticking.
  11. Cook Quesadillas: Place two quesadillas at a time on the skillet and cook for 3-4 minutes on each side, until they are golden brown and the cheese inside has melted.
  12. Repeat Cooking: Continue cooking the remaining quesadillas in batches in the same manner.
  13. Rest and Serve: Let the cooked quesadillas rest for 1-2 minutes before cutting them into wedges for serving.

Notes

  • Make sure chicken is cooked completely before adding other ingredients to avoid foodborne illness.
  • You can substitute bacon with turkey bacon for a leaner option.
  • Use whole wheat tortillas for added fiber and nutrition.
  • If you prefer spicier quesadillas, add diced jalapeños or hot sauce to the chicken mixture.
  • To keep quesadillas crispy, serve them immediately after cooking.
  • Leftover quesadillas can be reheated in a skillet to maintain crispiness instead of a microwave.

Keywords: Chicken Bacon Ranch Quesadillas, Quick Quesadilla Recipe, Chicken Quesadilla, Bacon Quesadilla, Easy Dinner, Mexican-American Fusion

Find it online: https://cookwithyana.com/chicken-bacon-ranch-quesadillas-recipe/