Get ready to transform your Taco Tuesday with these incredible Chicken Bacon Ranch Quesadillas! This crowd-pleasing fusion combines the best of Mexican-inspired cuisine with classic American comfort food flavors.
As a busy recipe developer, I’ve found that these quesadillas strike the perfect balance between quick preparation and maximum flavor impact. The combination of crispy bacon, tender chicken, and creamy ranch creates an irresistible meal that’s become a regular request in my household.
Why You’ll Love This
- Uses common ingredients you probably already have on hand
- Perfect for using up leftover rotisserie chicken
- Crispy exterior with a melty, flavorful filling
- Kid-friendly and customizable for picky eaters
- Ready in under 45 minutes from start to finish
Ingredients
- 8 large flour tortillas
- 3 cups cooked chicken, shredded
- 8 slices bacon, cooked and crumbled
- 2 cups shredded Mexican cheese blend
- 1/2 cup ranch dressing
- 1 cup diced tomatoes
- 1/4 cup green onions, chopped
- 2 tablespoons butter for cooking
Instructions
- In a large bowl, combine shredded chicken, crumbled bacon, and ranch dressing
- Lay out tortillas and spread mixture on one half of each
- Top with cheese, tomatoes, and green onions
- Fold tortillas in half to create a half-moon shape
- Melt butter in a large skillet over medium heat
- Cook quesadillas for 2-3 minutes per side until golden brown
- Cut into wedges and serve hot
Tips & Variations
- Swap ranch dressing for chipotle ranch for extra kick
- Use rotisserie chicken to save time
- Make it spicy by adding diced jalapeños
- Prep ingredients ahead and assemble just before cooking
- Toast tortillas separately first for extra crispiness
Serving Suggestions
Serve these quesadillas with extra ranch dressing, sour cream, or guacamole for dipping. A fresh side salad with cilantro lime dressing makes the perfect accompaniment, while Mexican-style rice rounds out the meal beautifully.
Notes
- Store leftover filling separately from tortillas for best results
- Quesadillas are done when cheese is fully melted and tortillas are golden brown
- Let rest for 1-2 minutes before cutting to prevent filling from spilling
FAQs
- Can I make these ahead of time? Yes, prepare the filling up to 2 days in advance and assemble just before cooking.
- What’s the best cheese to use? Mexican blend works best, but cheddar or Monterey Jack are great alternatives.
- Can I freeze these? While possible, they’re best enjoyed fresh. If freezing, wrap individually and reheat in a skillet.
- How do I keep them warm for a crowd? Place in a 200°F oven on a baking sheet until ready to serve.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 8 large flour tortillas
- 3 cups cooked chicken, shredded
- 8 slices bacon, cooked and crumbled
- 2 cups shredded Mexican cheese blend
- 1/2 cup ranch dressing
- 1 cup diced tomatoes
- 1/4 cup green onions, chopped
- 2 tablespoons butter for cooking
Steps
- In a large bowl, combine shredded chicken, crumbled bacon, and ranch dressing
- Lay out tortillas and spread mixture on one half of each
- Top with cheese, tomatoes, and green onions
- Fold tortillas in half to create a half-moon shape
- Melt butter in a large skillet over medium heat
- Cook quesadillas for 2-3 minutes per side until golden brown
- Cut into wedges and serve hot
Notes
- Store leftover filling separately from tortillas for best results
- Quesadillas are done when cheese is fully melted and tortillas are golden brown
- Let rest for 1-2 minutes before cutting to prevent filling from spilling
