I love making Chicken Bacon Ranch Quesadillas for a quick treat. The blend of tender rotisserie chicken, crispy bacon, and sharp cheddar melts beautifully between perfectly grilled tortillas. Topped with a drizzle of ranch and fresh scallions, it’s my ideal go-to for an enticing, simple meal that brings real flavor to the plate.
I recently made these Easy Cheesy Chicken Bacon Ranch Quesadillas and I have to say, they’re seriously addictive. The melted sharp cheddar cheese, mixed with 2 cups of juicy chopped rotisserie chicken, creates the perfect filling between the 4 large flour tortillas.
I even added crispy bacon, chopped from 4 slices, and tossed in 1/4 cup of ranch dressing to bring an extra kick. When I grill the tortillas with a tablespoon of butter, they turn a delicious golden brown, and the scallions add a fresh crunch that really levels up the flavor.
I season it all with a pinch of salt and pepper, and the result is a mouthwatering quesadilla that tastes just like those popular ones from Chili’s but even better. If you’re looking for a recipe that’s simple yet packed with flavor, this is it.
Enjoy discovering how every bite delivers a burst of irresistible taste!
Why I Like this Recipe
I love this recipe for so many reasons. First, I really like how the grilled tortilla gets all crispy and golden. It’s such a satisfying crunch that makes every bite amazing. Second, the melted cheddar cheese with the chopped chicken and bacon mixes together into a savory mess that I just can’t get enough of. Third, the creamy ranch dressing brings everything together with a cool tang that balances out the rich flavors. Lastly, I appreciate how easy it is to make, even when I’m in a rush, and it always tastes like a treat every time I whip it up.
Ingredients
- Rotisserie chicken is full of protein and flavor, making the quesadillas hearty and satisfying.
- Flour tortillas offer smooth carbohydrates and a soft base for every melty bite.
- Sharp cheddar cheese gives a rich, gooey taste and a boost of protein and fat.
- Bacon adds a salty crunch and smoky taste that makes every bite exciting.
- Ranch dressing brings a creamy, tangy flavor that ties all the ingredients together.
- Scallions bring a fresh, mild bite and a little extra fiber for extra texture.
- Butter helps grill the tortillas perfectly giving a golden, crisp finish.
Ingredient Quantities
- 2 cups chopped rotisserie chicken
- 4 large flour tortillas
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked until crispy and chopped
- 1/4 cup ranch dressing
- 1/4 cup chopped scallions (green onions)
- 1 tablespoon butter (for grilling the tortillas)
- Salt and pepper, to taste
How to Make this
1. In a bowl, mix chopped rotisserie chicken, shredded cheddar cheese, crispy bacon, chopped scallions, and ranch dressing. Season with salt and pepper.
2. Lay one flour tortilla on a clean work surface and spread the chicken mixture evenly on one half.
3. Fold the tortilla over to cover the filling.
4. Heat a skillet over medium heat and add butter so it melts.
5. Place the folded tortilla in the skillet and press it lightly to keep it together.
6. Cook for about 3 minutes on one side until the tortilla gets a crunchy, golden color.
7. Flip it over carefully and cook the other side for an additional 3 minutes, making sure the cheese melts inside.
8. Once both sides are crispy and the cheesy filling is bubbling, remove from the skillet.
9. Let it cool for a minute and then cut it into wedges.
10. Repeat the process with the remaining tortillas and chicken mixture, then serve warm with extra ranch dressing if you like.
Equipment Needed
1. A medium mixing bowl – to combine the chicken, cheese, bacon, scallions, and ranch dressing.
2. A cutting board and a knife – for chopping chicken, bacon, and scallions as needed.
3. A flat work surface – where you spread out the tortilla and add your fillings.
4. A nonstick skillet – for grilling the folded tortilla until it’s crunchy and golden.
5. A spatula – to press down and flip the tortilla while cooking.
6. A pizza cutter or a regular knife – to cut the cooked quesadilla into wedges.
FAQ
Easy Cheesy Chicken Bacon Ranch Quesadillas Recipe Substitutions and Variations
- If you dont have rotisserie chicken, you can easily use leftover grilled chicken or even turkey as a substitute
- Instead of flour tortillas, you could try using corn tortillas or a flatbread for a fun twist
- Sharp cheddar cheese can be swapped for Monterey Jack or even Colby if thats what you have in the fridge
- If bacon is out of stock, turkey bacon or pancetta works pretty well as an alternative
Pro Tips
1. Try warming the chicken and bacon just a little before mixing them in with the ranch dressing. It can help the flavors blend better and keep the filling nice and melty inside.
2. Make sure to cook the bacon until it’s super crispy. A crunchy bacon really steps up the texture but be careful not to burn it when you’re finishing it in the pan.
3. Be careful not to overload the tortillas with too much filling. If there’s too much, they can get messy and fall apart when you’re flipping them in the skillet.
4. Once you butter the skillet, stick to a medium heat. If it’s too hot, the tortilla might burn before the cheese has a chance to properly melt inside.
Easy Cheesy Chicken Bacon Ranch Quesadillas Recipe
I love making Chicken Bacon Ranch Quesadillas for a quick treat. The blend of tender rotisserie chicken, crispy bacon, and sharp cheddar melts beautifully between perfectly grilled tortillas. Topped with a drizzle of ranch and fresh scallions, it's my ideal go-to for an enticing, simple meal that brings real flavor to the plate.
4
servings
600
kcal
Equipment: 1. A medium mixing bowl – to combine the chicken, cheese, bacon, scallions, and ranch dressing.
2. A cutting board and a knife – for chopping chicken, bacon, and scallions as needed.
3. A flat work surface – where you spread out the tortilla and add your fillings.
4. A nonstick skillet – for grilling the folded tortilla until it’s crunchy and golden.
5. A spatula – to press down and flip the tortilla while cooking.
6. A pizza cutter or a regular knife – to cut the cooked quesadilla into wedges.
Ingredients
-
2 cups chopped rotisserie chicken
-
4 large flour tortillas
-
1 cup shredded sharp cheddar cheese
-
4 slices bacon, cooked until crispy and chopped
-
1/4 cup ranch dressing
-
1/4 cup chopped scallions (green onions)
-
1 tablespoon butter (for grilling the tortillas)
-
Salt and pepper, to taste
Directions
- In a bowl, mix chopped rotisserie chicken, shredded cheddar cheese, crispy bacon, chopped scallions, and ranch dressing. Season with salt and pepper.
- Lay one flour tortilla on a clean work surface and spread the chicken mixture evenly on one half.
- Fold the tortilla over to cover the filling.
- Heat a skillet over medium heat and add butter so it melts.
- Place the folded tortilla in the skillet and press it lightly to keep it together.
- Cook for about 3 minutes on one side until the tortilla gets a crunchy, golden color.
- Flip it over carefully and cook the other side for an additional 3 minutes, making sure the cheese melts inside.
- Once both sides are crispy and the cheesy filling is bubbling, remove from the skillet.
- Let it cool for a minute and then cut it into wedges.
- Repeat the process with the remaining tortillas and chicken mixture, then serve warm with extra ranch dressing if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 165g
- Total number of serves: 4
- Calories: 600kcal
- Fat: 37g
- Saturated Fat: 16g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 12g
- Cholesterol: 105mg
- Sodium: 1150mg
- Potassium: 300mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 2g
- Protein: 40g
- Vitamin A: 300IU
- Vitamin C: 2mg
- Calcium: 150mg
- Iron: 2mg
