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This chicken bacon ranch quesadilla combines savory grilled chicken, crispy bacon, creamy ranch dressing, and melted cheddar cheese inside a warm tortilla. It comes together quickly and makes a satisfying meal perfect for busy weeknights or casual lunches with the family.
I first tried this recipe one evening when I needed something quick but delicious, and my family has asked for it repeatedly since then
Ingredients
- One 12-ounce package of refrigerated grilled chicken strips: convenient and already cooked to save time
- Six soft taco flour tortillas: choose fresh, pliable ones to avoid cracking when folding
- One and a half cups shredded cheddar cheese: sharp cheddar brings the best melting and flavor
- Twelve slices of cooked bacon: adds smoky crunch, ideally cooked until just crisp
- Half a cup bottled ranch dressing: creamy and tangy to tie all the flavors together
Step-by-Step Instructions
- Lay the Tortilla and Layer Cheese:
- Place one tortilla flat on your counter or cutting board. Sprinkle an even layer of shredded cheddar over the entire tortilla to ensure gooey cheese coverage throughout.
- Add Chicken, Bacon, and Ranch:
- On one half of the tortilla, spread the grilled chicken strips and crumbled bacon evenly. Drizzle the ranch dressing over the meats gently so the flavors meld without making it soggy.
- Heat the Skillet and Cook One Side:
- Prepare a large skillet over medium heat and lightly spray with cooking spray or a little oil. Carefully transfer the prepared tortilla into the pan and cook for about one minute until the cheese begins to melt and stick to the tortilla.
- Fold and Cook the Other Side:
- Fold the cheese-covered side over the chicken mixture to create a half-moon shape. Continue cooking for two to three minutes, flipping once, until both sides turn golden brown and crispy.
- Slice and Serve:
- Remove the quesadilla from the skillet and let it rest briefly. Cut into wedges and serve warm, perhaps alongside salsa or sour cream if you like.
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Cheddar cheese is my favorite here for its familiar flavor and creamy melt. One family night, we served these quesadillas with homemade guacamole, and everyone raved about how the ranch balanced the smoky bacon perfectly.
Storage Tips
Store any leftovers in an airtight container and keep refrigerated. Reheat in a skillet or oven to bring back the crispiness rather than the microwave, which can make the tortilla chewy.
Ingredient Substitutions
Use rotisserie chicken or leftover cooked chicken instead of pre-packaged strips. Monterey Jack cheese can be a creamier swap for cheddar. For a healthier twist, swap bacon for turkey bacon or omit entirely and add sautéed mushrooms.
Serving Suggestions
Pairs wonderfully with a side salad, fresh pico de gallo, or a dollop of sour cream. Great as a fun appetizer at parties or as a hearty lunch option with some fresh fruit.
Cultural Context
Quesadillas are a staple in Mexican-American cooking, often customized with local ingredients. This version adds ranch dressing for a creamy American twist that balances the smoky bacon and hearty chicken.
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Frequently Asked Questions
- → What type of chicken works best?
Grilled or rotisserie chicken strips provide tender, flavorful meat, but any cooked chicken, like leftover or thawed frozen strips, is suitable.
- → Can I substitute cheddar cheese?
Yes, Monterey Jack or a blend of cheeses can add a different flavor while maintaining a gooey texture when melted.
- → How can I make it crispier?
Cook the quesadilla over medium heat with a light layer of cooking spray and flip carefully until both sides turn golden brown and crunchy.
- → Are there vegetable options to add?
Onions, mushrooms, and bell peppers can be sautéed and added for extra flavor and texture balance.
- → What's the best way to store leftovers?
Keep leftovers in an airtight container in the refrigerator and reheat in an oven or microwave until warm.