Chicken Bacon Ranch Quesadillas

These Chicken Bacon Ranch Quesadillas are packed with lots of filling and cheese in a toasted flour tortilla! Fast and easy to make recipe that is perfect for busy moms, game day, a snack, lunch, or even dinner.

Why You Will Love This Recipe

I love this chicken bacon ranch quesadilla recipe for how fast and easy they are to make. It is a delicious and satisfying dish that combines the flavors of grilled chicken, crispy bacon, creamy ranch dressing, and melted cheese all folded into a tortilla.

I made these Chicken Bacon Ranch Quesadillas for a small friend gathering and they were SO popular! They are also a great option to make a Copycat Chili’s Chicken Bacon Ranch Quesadilla.

They are a great easy meal for the whole family with a favorite flavor combination and can also be used as a snack or game day food.

These quesadillas are packed with lots of chicken and crispy bacon, with just enough cheese to hold everything together and be present without being too much.

And with the use of ranch seasoning mix, no need to dunk the quesadilla into ranch dressing unless you want to!

Ingredients

These are the simple ingredients you need for this easy recipe:

Large Flour Tortillas

Bacon

Cooked Chicken

Shredded Cheese – I like to use Colby Jack cheese which is a combination of cheddar cheese and Monterey Jack cheese.

Ranch Seasoning Mix – I prefer this but you can also drizzle ranch dressing across the cheese instead.

Butter – this is for browning the tortilla. Olive oil will burn easily, so it is not recommended. Cooking spray can work but you will not get a golden brown tortilla as easily.

Toppings – whatever you would like to serve the quesadillas with. Additional ranch makes the perfect dipping sauce!

Cheese!

Each quesadilla uses 3/4 cup of shredded cheese.

I like to use a mixture of cheddar and a white cheese, like Monterey Jack, pepper jack, or mozzarella.

Anything that you love that melts well should work here and give you that gooey cheese effect.

Ranch Options

I like to use ranch seasoning mix because it brings a strong ranch flavor without a lot of moisture.

If you do not have the seasoning mix, I would either spread a very thin layer of ranch dressing on the tortilla, or just rely on dunking the quesadilla into ranch.

Chicken Options

This recipe is just perfect for leftover chicken.

My favorite is to use rotisserie chicken, all diced up.

Any leftover chicken with a somewhat neutral flavor will work well here.

Think garlic, onion, herbs, and softer flavors.

Anything stronger like lemon or cumin will be noticeable and might clash with the other flavors.

Instruction Overview

Preheat a large skillet (frying pan) over medium heat.

Add a little butter to the hot skillet and place a large flour tortilla in the skillet.

Spread the shredded cheese across the tortilla.

Add your chicken, chopped bacon, and ranch seasoning.

Fold over the flour tortilla and press to adhere everything together.

Cook on both sides until golden brown and cheese is melted, typically about 2-3 minutes.

Serve with your favorite toppings like sour cream, additional ranch dressing, and pico de gallo.

Kim’s Tips

My preferred method to make Chicken Bacon Ranch Quesadillas is in the skillet. This gives you great browning, a crisp outside, and a lot of control over the cooking process.

You want a little bit of butter, or even the bacon fat, under the tortilla to help it brown a little.

And my number one tip is to put cheese on both sides of the tortilla so that it helps the filling stick!

Without cheese on both sides, the tortilla that comes in contact with the chicken might not have anything to stick to, and it could start to fall apart.

Covering the skillet with a lid will help trap heat in and assist the cheese in melting before the tortilla is cooked too much.

Feel free to add additional fillings that you like such as red onion or bell peppers along with the meats and cheese.

Reheating Quesadillas

These Bacon Ranch Chicken Quesadillas are definitely best fresh right out of the pan. They have a slightly crisp tortilla and gooey, melty cheese.

If you do need to reheat them, there are a few options better than a microwave.

Microwaving is fast and easy, but the tortilla will be soft.

You could put the quesadilla in an oven at a high temperature (around 400) for just a couple minutes.

You could also put it back in a skillet, higher heat, for a moment.

Or if you have an air fryer, slide it in there for a few minutes around 350.

Just keep an eye on the quesadilla no matter how you make it to ensure it does not get too dark.

And reheating the quesadilla whole before slicing is best if possible so that the cheese does not leak out. Or at least put the pieces right up against each other to help hold the cheese in.

FAQs

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