Chicken Bacon Ranch Quesadillas
With just a few simple ingredients, you can have a fun dinner or even use this recipe for an appetizer. I usually conjure this up with some leftover chicken from the day before. Hey, waste not, want not, right? I’m all about repurposing leftover food. So if you make my juicy baked chicken recipe, found here and you have a little leftover, try it in this quesadilla recipe….or use a precooked rotisserie chicken from the store to make it super simple. Kids love helping with this, so let them make a little mess…it will be ok!😉
Let’s Begin!
Ingredients:
- Eight 6 inch flour tortillas
- 1-2 tbsp olive oil or melted butter
- 2 cups shredded or chopped chicken (leftover or rotisserie is fine)
- 1 1/2-2 cups shredded cheese of your choice (I used sharp cheddar, but a three cheese mexican blend would also be great)
- 5 or 6 pieces of cooked bacon, crumbled (or in a pinch, real bacon bits would also work)
- 4 tbsp taco sauce
- ranch dressing (for dipping or topping)
Optional add-ins:
- Black olives
- sliced jalapeños
Instructions:
Begin by heating a large skillet or griddle to medium heat.
Prepare flour tortillas by brushing oil or butter on one side of each, of four tortillas and place oiled side down on wax paper.Gather your other ingredients, such as the bacon, chicken, cheese and taco sauce, nearby.
Begin layering your filling by putting a layer of cheese first, then add the chicken, bacon and lightly drizzle with the taco sauce and end with more cheese. Hint: Beginning and ending with cheese will help hold quesadillas together as they cook.
Next, place remaining four tortilla rounds on top and brush with remaining oil or melted butter.
Carefully place each quesadilla in skillet or on griddle and cook 2-3 minutes on each side. Keep checking closely as they can burn quickly.
Remove from skillet when golden brown on each side and use a pizza cutter to easily slice into wedges.
Serve with a side of ranch dressing and any other topping your heart desires!Sour cream, tomatoes, guacamole…it’s all good! (I love to dip mine in plain greek yogurt!)
You can also drizzle the ranch and desired topping on top of quesadillas before serving.
Enjoy!
💜Julie
Chicken Bacon Ranch Quesadillas
Ingredients
- Eight 6-inch flour tortillas
- 2 tbsp olive oil or melted butter
- 2 cups shredded or chopped chicken leftover or rotisserie is fine
- 1 1/2-2 cups shredded cheese of your choice I used sharp cheddar, but a three cheese mexican blend would also be great
- 5 or 6 pieces of cooked bacon crumbled (or in a pinch, real bacon bits would also work)
- 4 tbsp taco sauce
- Ranch dressing for dipping or topping
- Black olives
- Sliced jalapeños
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Prepare flour tortillas by brushing oil or butter on one side of each, of four tortillas and place oiled side down on wax paper.Begin layering your filling by putting a layer of cheese first, then add the chicken, bacon and lightly drizzle with the taco sauce and end with more cheese.
- Next, place remaining four tortilla rounds on top and brush with remaining oil or melted butter.
- Carefully place each quesadilla in skillet or on griddle and cook 2-3 minutes on each side. Remove from skillet when golden brown on each side and use a pizza cutter to easily slice into wedges.Serve with a side of ranch dressing and any other topping your heart desires!
I made this today with some of the left over chicken from the Salsa Chicken Tacos and it was delicious, fast and easy. I used three different kinds of cheeses. I loved the quesadillas and will make again. Thank you!
Great idea using the leftovers for the quesadillas! I also like using the leftovers from chicken tacos for a hearty soup or stew in the winter time. Glad you enjoyed and thanks for the comment! 😊❤