Description
This Chicken Ranch Quesadilla is loaded with juicy chicken, crispy beef bacon, creamy ranch filling, and melted cheese in golden tortillas.
Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken breast, shredded
- 6 strips beef bacon, cooked crispy and crumbled
- 1/3 cup ranch dressing
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- 2 green onions, chopped
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter, melted
Instructions
- Combine shredded chicken with garlic powder, onion powder, paprika, salt, and black pepper in a medium bowl.
- Stir softened cream cheese and ranch dressing until smooth in a separate bowl.
- Add seasoned chicken to the ranch mixture and stir until evenly coated.
- Fold in crumbled beef bacon and chopped green onions.
- Mix Monterey Jack cheese and cheddar cheese in a small bowl.
- Spread chicken mixture over one half of each tortilla.
- Sprinkle cheese mixture evenly over chicken filling.
- Fold each tortilla in half and gently press down.
- Brush both sides of tortillas lightly with melted butter.
- Heat a large skillet or griddle over medium heat. Cook each quesadilla for 3 to 4 minutes per side until golden brown and cheese is fully melted.
- Let quesadillas rest for 2 minutes before slicing into wedges.
- Garnish with fresh chives and serve warm.
- Refrigerate leftovers within 2 hours and reheat until hot before serving again.
Notes
- Cook quesadillas over medium heat to ensure tortillas become crisp while cheese melts completely.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Lunch
- Method: Pan-Frying
- Cuisine: American