Easy Chicken Bacon Ranch Quesadilla Recipe — Quick & Cheesy Weeknight Meal
I fell in love with Easy Chicken Bacon Ranch Quesadilla on a hectic weeknight when a craving for something warm, cheesy, and comforting met an empty fridge and a ticking clock. I had leftover rotisserie chicken, a pack of bacon, and a bottle of ranch dressing — the perfect trio. Within minutes I had a golden, melty quesadilla that made everyone at the table smile. That moment turned this dish into a go-to for busy evenings and casual gatherings. Quesadillas have roots in Mexican cuisine as simple folded tortillas filled with cheese and other fillings; this ranch-and-bacon twist is a decidedly Americanized, crave-worthy variation that keeps the basic spirit of efficiency and flavor alive. For another cozy, cheesy dinner idea, try this garlic Parmesan chicken tortellini that pairs well with weeknight schedules.
Who is this recipe for?
- This recipe is ideal for busy parents, college students, quick-dinner seekers, and anyone who loves cheesy, handheld meals.
Core ingredients overview:
- This Easy Chicken Bacon Ranch Quesadilla brings together 4 large flour tortillas, 2 cups cooked chicken (shredded), 8 slices bacon (cooked and crumbled), 2 cups Mexican cheese blend (shredded), 1/2 cup ranch dressing, 1 cup tomatoes (diced), 1/4 cup red onion (finely chopped), 2 tbsp fresh cilantro (chopped), and 2 tbsp butter (for cooking). The combination creates a creamy, savory filling with crunchy bacon and bright tomato and cilantro notes.
Tools & Ingredients
Tools you will need:
- Large nonstick or cast-iron skillet
- Spatula or turner
- Mixing bowl
- Measuring cups and spoons
- Cheese grater (if not using pre-shredded)
- Knife and cutting board
- Plate and paper towels (for bacon)
- Serving knife or pizza cutter (to slice quesadillas)
Ingredients (with short benefits):
- 4 large flour tortillas — easy to fold and crisp nicely when cooked.
- 2 cups cooked chicken (shredded) — lean protein that makes the meal filling and versatile.
- 8 slices bacon (cooked and crumbled) — adds smoky crunch and umami.
- 2 cups Mexican cheese blend (shredded) — melts beautifully for gooey texture.
- 1/2 cup ranch dressing — creamy binder that adds tangy, herby flavor.
- 1 cup tomatoes (diced) — fresh acidity to balance the richness.
- 1/4 cup red onion (finely chopped) — sharp bite and color contrast.
- 2 tbsp fresh cilantro (chopped) — bright herbal lift and aroma.
- 2 tbsp butter (for cooking) — helps achieve a golden, crisp tortilla.
(If you like alternative flavor profiles, check this garlic-Parmesan chicken recipe for an Italian-inspired weeknight swap.)
Instructions
- Prepare the filling: In a mixing bowl, combine 2 cups shredded cooked chicken with 1/2 cup ranch dressing. Stir until the chicken is evenly coated.
- Add mix-ins: Fold in the 8 slices of cooked, crumbled bacon, 1 cup diced tomatoes, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro. Toss gently to combine.
- Heat the skillet: Melt 1/2 tablespoon of the butter in a large skillet over medium heat (reserve the rest for later).
- Assemble the quesadilla: Lay one large flour tortilla on a cutting board. Sprinkle about 1/2 cup shredded Mexican cheese blend evenly over half the tortilla.
- Add filling: Spoon about 1/3 to 1/2 cup of the chicken mixture over the cheese, then top with another 1/2 cup of shredded cheese. Fold the tortilla in half to enclose the filling.
- Cook the quesadilla: Add the folded tortilla to the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Add more butter to the skillet as needed between quesadillas.
- Rest and slice: Transfer the cooked quesadilla to a cutting board and let it rest for 1–2 minutes, then slice into wedges with a knife or pizza cutter.
- Serve: Repeat assembly and cooking for remaining tortillas and filling. Serve warm with extra ranch or salsa on the side.
FAQ
Q: Can I freeze this recipe?
A: You can freeze assembled uncooked quesadillas by wrapping each tightly in plastic and foil, then freezing for up to 2 months. Thaw in the refrigerator before reheating in a skillet or oven for best texture.
Q: What can I use instead of ranch dressing?
A: Use Greek yogurt mixed with a little lemon juice and herbs, Caesar dressing for a creamier tang, or a chipotle mayo for a smoky kick.
Q: Is it better to use pre-cooked chicken or cook fresh?
A: Both work. Pre-cooked rotisserie chicken is convenient and flavorful; cooking and shredding your own chicken (poached or roasted) allows you to season it to taste.
Q: Can I make this vegetarian?
A: Replace bacon with smoked tempeh or crispy seasoned mushrooms and swap chicken for shredded jackfruit or black beans for a vegetarian-friendly version.
Tips & Tricks
- Use a light hand with the filling: Overfilling can make the quesadilla difficult to fold and cook evenly.
- Heat management: Cook over medium heat so the tortilla crisps without burning before the cheese melts.
- Crisp finish: Press gently with a spatula while cooking and let the cooked quesadilla rest a minute for easier slicing.
- Make-ahead shortcut: Mix the chicken filling ahead of time and keep chilled for quick assembly that evening. For more make-ahead dinner ideas, see this black pepper chicken recipe.
Always add
tag after Directions.
Conclusion
If you enjoyed this Easy Chicken Bacon Ranch Quesadilla, you might also like a similar take with extra cheesy goodness from this Easy Cheesy Chicken Bacon Ranch Quesadillas – Grilled Cheese Social, a creative variation at Chicken Bacon Ranch Quesadillas – Three Olives Branch, or the straightforward, family-friendly method shown in Chicken Bacon Ranch Quesadilla – Plain Chicken. These resources offer helpful spins and serving suggestions to keep the quesadilla love going.
Enjoy your meal and feel free to share this recipe with friends!