Chicken Bacon Ranch Quesadillas (Print Version)
# Ingredients:
→ Tortillas
01 -
4 large flour tortillas
→ Cheese
02 -
1.5 cups shredded cheddar cheese
→ Protein
03 -
1 cup chopped precooked boneless rotisserie chicken
04 -
6 pieces crispy cooked bacon
→ Vegetables and Herbs
05 -
2 scallions, finely diced
→ Condiments and Oils
06 -
4 tablespoons ranch dressing, plus more for serving
07 -
2 tablespoons oil or butter (olive oil or vegetable oil recommended)
→ Seasoning
08 -
Salt, to taste
# Instructions:
01 -
Place one flour tortilla on a clean cutting board. Evenly sprinkle ½ cup shredded cheddar over the tortilla. Layer half of the chopped chicken, half the crispy bacon pieces, and half the diced scallions atop the cheese. Drizzle approximately 2 tablespoons of ranch dressing over the fillings. Add another ½ cup of shredded cheddar cheese evenly, then cover with a second flour tortilla.
02 -
Preheat a large frying pan over medium heat. Add 2 tablespoons of oil or butter and swirl to coat the pan evenly.
03 -
Place the assembled quesadilla into the pan. Cook without disturbance for 2 to 5 minutes, until the bottom tortilla is crisp, golden brown, and the cheese begins to melt.
04 -
Carefully invert the quesadilla using a spatula. Continue cooking for an additional 2 to 3 minutes, until the second side is crisp and golden, and the cheese is fully melted throughout.
05 -
Remove the quesadilla from heat. While still hot, sprinkle a pinch of salt over the surface. Repeat assembly and cooking steps for remaining ingredients.
06 -
Cut the quesadillas into wedges and serve warm, accompanied by extra ranch dressing, salsa, and pickled jalapeños as desired.
# Notes:
01 -
Use medium heat to ensure the tortillas crisp perfectly without burning and to allow cheese to melt thoroughly.