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 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!

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course dinner

Cuisine American

Calories 296.59 kcal

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!

Nutrition

Calories: 296.59kcalCarbohydrates: 17.83gProtein: 17.71gFat: 16.72gSaturated Fat: 5.66gCholesterol: 48.77mgSodium: 625.59mgFiber: 1.14gSugar: 3.26g

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