Crispy Chicken Bacon Ranch Quesadillas
Golden, crispy tortillas filled with juicy chicken, smoky bacon, melty cheese, and creamy ranch—these quesadillas are a crowd-pleasing, easy Super Bowl favorite. Perfect for parties, potlucks, or a comforting family meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
- 6 slices bacon, cooked until crispy and chopped
- 1/2 cup ranch dressing
- 1/4 cup cream cheese, softened
- 1 1/2 cups shredded cheese (cheddar and Monterey Jack blend)
- 2 tablespoons chopped green onion (optional)
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- 4 large flour tortillas (about 10 inches, burrito-sized)
- 2 tablespoons unsalted butter or olive oil
- Extra ranch dressing (for dipping)
- Chopped fresh cilantro or parsley (optional, for garnish)
- Sliced jalapeños (optional, for heat)
Instructions
- Cook 6 slices of bacon in a large skillet over medium heat until crispy (about 8-10 minutes). Transfer to a paper towel-lined plate and chop when cool.
- In a medium bowl, combine shredded chicken, chopped bacon, ranch dressing, cream cheese, shredded cheese, green onion, garlic powder, and salt & pepper. Stir until evenly coated.
- Lay out 4 large flour tortillas. Spread an even layer of the filling on one half of each tortilla (about 1/2 cup per quesadilla). Fold over to close and press gently.
- Wipe out the bacon skillet and heat 1/2 tablespoon of butter or oil over medium heat.
- Place one quesadilla in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula. Flip when the bottom is golden brown and crispy. Repeat for each quesadilla, adding more butter/oil as needed.
- Transfer cooked quesadillas to a cutting board and let rest for 1-2 minutes before slicing into wedges.
- Serve with extra ranch dressing, chopped cilantro or parsley, and sliced jalapeños if desired.
Notes
For best results, use rotisserie chicken and thick-cut bacon. Don’t overfill the quesadillas to prevent leaking. Let quesadillas rest before slicing for clean wedges. To make gluten-free, use GF tortillas. For a lighter version, use turkey bacon and Greek yogurt-based ranch. Quesadillas can be baked at 425°F for 8-10 minutes for batch cooking.
Nutrition
- Serving Size: 2 wedges (about 1/2
- Calories: 350
- Sugar: 2
- Sodium: 730
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 1
- Protein: 18
Keywords: quesadilla, chicken, bacon, ranch, Super Bowl, party food, easy, skillet, crispy, cheese