Ingredients
4 large flour tortillas
1.5 cups shredded cheddar cheese (or your favorite melting cheese)
1 cup cooked rotisserie chicken, chopped (or any cooked chicken)
6 slices crispy bacon, chopped (or bacon crumbles / alternative)
2 scallions, finely diced (or chives)
4 tablespoons ranch dressing, plus extra for serving
2 tablespoons oil or butter (olive oil or vegetable oil)
Salt, to taste
Instructions
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Assemble the Quesadillas
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Place one tortilla on a clean surface. Spread ½ cup shredded cheddar evenly.
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Top with half the chicken, bacon, and scallions. Drizzle ~2 tbsp ranch dressing over the filling.
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Sprinkle another ½ cup cheddar on top and cover with a second tortilla.
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Cook
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Heat a large skillet over medium heat and add oil or butter.
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Place the quesadilla in the skillet. Cook for 2–5 minutes until the bottom is golden brown and cheese begins to melt.
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Carefully flip and cook the other side 2–3 minutes until golden and all cheese is melted.
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Serve
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Remove from the skillet, sprinkle lightly with salt, and slice into wedges.
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Serve immediately with extra ranch, salsa, or pickled jalapeños.
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Repeat
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Repeat the process for remaining tortillas and ingredients until all quesadillas are cooked.
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Notes
- Cheese Options: Sharp cheddar is classic, but mozzarella, colby, or pepper jack works beautifully.
- Protein Variations: Swap chicken for steak, shrimp, or even plant-based proteins.
- Bacon Alternative: Use turkey bacon or skip entirely for a lighter version.
- Serving Suggestion: Pair with ranch, salsa, guacamole, or a fresh salad for a complete meal.
- Prep Time: 5 min
- Cook Time: 15 min