Chicken Bacon Ranch Quesadilla (Print Version)
# Ingredients:
→ Proteins
01 -
12 ounces refrigerated grilled chicken strips
02 -
12 slices cooked bacon
→ Dairy and Condiments
03 -
1½ cups shredded cheddar cheese
04 -
½ cup bottled ranch dressing
→ Bread & Wraps
05 -
6 soft flour tortillas (taco size)
# Instructions:
01 -
Place one tortilla on a clean, flat surface. Evenly sprinkle shredded cheddar cheese over the entire tortilla. Arrange grilled chicken strips and cooked bacon on one half of the tortilla. Drizzle ranch dressing over the chicken and bacon mixture.
02 -
Preheat a large skillet over medium heat and lightly coat with cooking spray. Carefully transfer the assembled tortilla to the skillet, cheese side down. Cook for about 1 minute or until the cheese begins to melt.
03 -
Fold the tortilla in half over the filling using a spatula. Continue to cook for an additional 2 minutes, flipping once, until both sides are golden brown and crispy.
04 -
Remove the quesadilla from the skillet and slice into wedges. Serve immediately while warm.
# Notes:
01 -
For a lower carbohydrate option, substitute soft flour tortillas with low-carb varieties. Cooked chicken options such as rotisserie or thawed frozen strips are suitable substitutes. Additions such as onions, mushrooms, or bell peppers complement the flavor. Store leftovers in an airtight container and reheat using an oven or microwave.