Delectable Chicken Quesadillas with melty cheese, Ranch dressing, and Bacon are an easy meal that comes together quickly using rotisserie chicken and bottled ranch dressing. No special equipment is required. Just cook it up in a skillet.
I love to serve this on a busy weeknight or for a quick and easy yet filling weekend lunch. This recipe calls for six ingredients, and one of them is rotisserie chicken. These delicious roasted chickens are available in most grocery stores and warehouse stores.
The flavors of chicken, bacon, ranch, and cheese meld together in this recipe like a fine-tuned instrument. You can split one in half and pair it up with a nice green garden salad or a warm bowl of vegetable soup.
How do you make Chicken Bacon Ranch Quesadillas?
This delectable recipe makes two eight-inch quesadillas. First, spread a couple of tablespoons of ranch dressing over two tortillas. Top each tortilla with half of the chicken, and half of the bacon and sprinkle with half of the shredded Colby Jack cheese and queso quesadilla. Now top each one with another tortilla. Melt a little butter in a large skillet over medium heat. Using an extra wide spatula, add one of the prepared quesadillas. Cover the pan loosely with aluminum foil and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add a little more butter to the skillet and repeat with the second quesadilla.
Likewise, you can add the first tortilla to the heated skillet and then add half of the goodies and top with the second tortilla. Cover loosely with aluminum foil and cook until the bottom is lightly browned. Then flip and cook until the other side is browned. Repeat the procedure for the second quesadilla. Serve with a dipping sauce, sriracha mayo, sour cream, salsa, or guacamole.
Can you substitute other types of cooked chicken in this quesadilla?
I know that not everyone has access to rotisserie chickens. Maybe you live a little far away from the city like me, or maybe you can’t use a whole rotisserie chicken. You can use grilled chicken, baked chicken, poached chicken, and even canned chicken.
Recipe tips
- For even more flavor, try adding grilled onions and bell peppers. I like using both green bell peppers and red bell peppers.
- I really prefer flour tortillas with this recipe, as corn tortillas really do not make great quesadillas.
- If ranch is not your thing, sprinkle the inside of the quesadilla with taco seasoning, cumin, or chili powder before grilling. It will add a little more flavor.
- Store leftovers in an airtight container in the fridge. Reheat in a skillet over medium-low heat.
Can you freeze Chicken Quesadillas?
Freeze cooked Chicken Quesadillas wrapped in individual proportions. First, wrap in plastic wrap and then place in freezer zip bags. Thaw overnight in the refrigerator and reheat at reduced power in the microwave, or pop back in the skillet over low heat for a little more crispiness.
Look at the beauty of that Chicken Quesadilla. You can almost taste it, can’t you? What are you waiting for? Add the ingredients to your shopping list today. I hope you enjoy this as much as we do.
What is the best cheese to use for quesadillas?
Think Mexican melting cheese for the best quesadillas. I like to use shredded Monterey Jack, Colby Jack, cheddar cheese, queso quesadilla, or Asadero Cheese. All of these are great melting cheeses with mild flavors. Any combination of these cheeses is great and will produce the most flavor.
More chicken recipes you will love!
Easy Chicken Quesadilla Recipe
Ingredients
- 4 8 inch flour tortillas
- 1/4 cup ranch dressing
- 1 cup COOKED rotisserie chicken breast cut in small bite size pieces
- 4 slices crispy cooked bacon chopped
- 2/3 cup shredded colby jack
- 2/3 cup shredded queso quesadilla cheese
- 2 tablespoons butter
Instructions
- Spread 2 tablespoons ranch dressing over 2 tortillas. Top each with half of the chicken, half of the bacon, and half of the cheese. Top each with another tortilla.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add one quesadilla and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add a second tablespoon of butter to the skillet and repeat with the second quesadilla.
Video
Notes
- You can add the first tortilla to the heated skillet and then add half the ingredients and top with the second tortilla. Cover loosely with aluminum foil and cook until the bottom is light browned. Then flip and cook until the other side is browned. Repeat the procedure for the second quesadilla.
- For even more flavor, try adding grilled onions and bell peppers. I like using both green bell peppers and red bell peppers.
- I really prefer flour tortillas with this recipe, as corn tortillas really do not make great quesadillas.
- If ranch is not your thing, sprinkle the inside of the quesadilla with taco seasoning, cumin, or chili powder before grilling. It will add a little more flavor.
Store leftovers in an airtight container in the fridge. Reheat in a skillet over medium-low heat.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Poonam
Very delicious looking recipe, definietely try..
Diane
I made the chicken bacon ranch quesadillas tonight. Added a bit of hot sauce and diced up tomatoes, mixed everything together and spread it on the tortilla then cooked in the frying pan. They were delicious!
Beth Pierce
Thanks, Diane. So glad that you liked them!
Hugh Herrington
You could also heat them up in the oven. My wife and I save aluminum pie pans and heat up leftovers like our own TV dinners. The leftovers taste fresh just like when you first cook the food.
Beth Pierce
Thanks for the tip Hugh!
Jennifer
This is one of my all time favorite dinner recipes! So easy and delicious!!
Katie
Pretty sure these are my love language. Chicken bacon ranch is one of my favorite flavors!
Donna Batrone
These are so, so delicious! My family loves quesadillas so I was excited to make these!
Joan Oscarson
We were pleasantly surprised by how good this recipe was. It had great flavor and a nice twist for a quesadilla.
Beth Pierce
Thanks so much Joan! So glad that you liked it!!
Kim
Am I the only one who is confused? What is this- 2/3 cup shredded queso quesadilla–???
Beth Pierce
It is a creamy white Mexican cheese. You know I really should put the word cheese behind that. I can see why it would be confusing.
Lily Peters
These were so delicious! All of my favorites in one quesadilla!
Lisalia
Why have I never thought to add ranch and bacon to quesedillas before!! This recipe is genius and DELICIOUS!
Jen
The addition of bacon to these was perfection! A hit with the whole family.
wilhelmina
Love these! You can’t go wrong with this mix of flavors and they made a perfect easy dinner for a busy day!
Anne Hersch
Looks terrific but I will try only 1 tortilla. Put ingredients on half and flip the tortilla over like a book. I do breakfast quesadillas like that and they are awesome and easy to flip.
Irene Jacob
This was delicious and so simple! I used 10 inch tortillas with a side of Spanish rice for my husband and I. Next time I will add extra ranch dressing.
Beth Pierce
Thanks Irene! Spanish rice sounds delicious! What a yummy meal!
Cynthia
Made these into panini sandwiches instead of quesadillas. Instead of rotisserie chicken, I used thin-sliced chicken breast that I cooked on the stove in olive oil, kosher salt, and pepper. Also used colby jack sliced cheese instead of the shredded cheese since that was easier with the panini press. Instead of breaking up the bacon, I kept it in strips since I was putting it in a sandwich. Didn’t need the butter since I was pressing them and the machine crisps the bread on its own. Family loved them. Will certainly make them again.
Beth Pierce
That sounds delicious! Thanks for all the great tips! So glad that you liked them!
Dolly Kumari
That looks like a quite delicious recipe, Looks like my indian Hindi readers site gonna like it too.