Chicken Bacon Ranch Quesadillas
These easy chicken bacon ranch quesadillas are a fun and fast meal that can be on the table in just 15 minutes. Using flour tortillas, creamy ranch dressing, cooked chicken, bacon, and cheese, these crispy, filled tortillas are easy to prepare and loved by the whole family. A great way to use up leftover chicken, they also make a tasty appetizer or snack.
Easy chicken bacon quesadillas with ranch dressing are a quick and easy meal perfect for busy weeknights. Made with simple ingredients they are on the table in less than 15 minutes.
Serve them with a simple side of air fryer tater tots or sweet potato fries for a complete meal.
Quesadillas are one of our favorite quick meals. Especially for lunch, or on a busy weeknight.
They are simple to prepare, require just a few ingredients, and take less than 15 minutes from start to finish.
These chicken and bacon quesadillas are a great choice when you have leftover chicken in the fridge. Made with cooked chicken, bacon, cheese, and a drizzle of ranch dressing, they are full of flavor from the creamy dressing and salty bacon.
We like to use a combination of Monterey Jack and cheddar cheese in these quesadillas as the cheddar provides a nice sharp flavor while the Monterey Jack smooths it out and creates that oozy melty goodness.
But the best thing about this recipe is that you don’t need to be precise with anything, and you can easily swap out ingredients.
While our favorite is to use sliced chicken breasts, you can use chicken thigh instead, or grab a store-bought rotisserie chicken. We usually have some cooked bacon in the fridge for salads, sandwiches, and recipes like this, but you can quickly cook some in the air fryer or use store-bought bacon crumbles.
As far as cheese, while we like the blend of Monterey Jack and sharp cheddar, we’ve used mozzarella, swiss, and even shredded cheese blends like Tex-Mex.
We like to serve them with a dish of dip; extra ranch dressing, BBQ sauce, or sour cream are some of our favorites.
These easy quesadillas can be cooked on the stovetop, an electric griddle, or for larger batches a Blackstone Griddle.
Leftovers can be eaten cold or you can pop them in the air fryer, or onto a skillet for a couple of minutes to reheat and crisp up.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
Flour tortillas – While we use 10-inch tortillas for quesadillas, you can use any size. Flour tortillas work best as they are pliable and easy to work with without preheating them. White flour or whole wheat flour tortillas can be used; if needed, you can also use gluten-free tortillas.
Cheese – We recommend using a blend of Monterey Jack and cheddar for these quesadillas, but you can use almost any cheese that you like. You can use just Monterey Jack or Cheddar instead of a blend, but you can Swiss, mozzarella, marble, or any combination you have on hand. While normally we recommend using freshly shredded cheese, pre-shredded cheese will work fine for this recipe. Blends such as Tex Mex are a good choice for this recipe.
Ranch Dressing – You can use store-bought ranch dressing for this recipe, or use a homemade ranch mix. If you don’t love the flavor of the ranch, you can also use other dressings such as Caesar or blue cheese.
Chicken – You need cooked chicken for these quesadillas. Store-bought rotisserie chicken works great for recipes like this, but you can also cook and slice some grilled chicken breasts, or air-fried chicken thighs.
Bacon – You’ll need a few slices of cooked bacon. This is something I often cook in a large batch on the weekend and keep in the fridge for recipes like this. You can also use store-bought microwave-ready bacon, store-bought bacon bits, or quickly cook a few slices of bacon in the air fryer.
Optional fillings – We like to add green onions or chives to our chicken bacon quesadillas, but you can add other fillings such as diced bell peppers, red onion, or tomatoes if you like.
Assembling the Quesadillas
To assemble your quesadilla, spread a thin layer of butter on one side of the tortilla, then flip it over to fill it.
Spread or drizzle ranch dressing over the whole tortilla, then sprinkle cheese on one half of the tortilla, followed by the chicken, bacon, green onions, and another layer of cheese. Fold the other half of the tortilla over the filling.
Now you can cook the quesadilla using your preferred method; you can use a skillet on the stovetop, and electric griddle, or cook them outdoors on a Blackstone griddle.
Blackstone Griddle Chicken Bacon Quesadillas
Cooking quesadillas on a Blackstone Griddle is quick and easy. Because of the large surface, it’s a great way to cook a large batch at one time.
Heat the griddle to medium heat, then place the prepared quesadillas on the surface. If you have a lid on your griddle, close the lid, this will help trap the heat allowing the cheese to melt faster.
Cook the quesadillas for 4-5 minutes, checking to make sure the bottom isn’t getting too crispy. Once they are golden brown, flip them using a metal spatula and cook for another 2-3 minutes until crispy and golden brown and the cheese is melted.
Remove from the griddle, slice, and serve.
Storing Leftover Quesadillas
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
They can be enjoyed cold, or you can reheat them in a skillet over medium heat, or pop them into the air fryer at 350° F for 2-3 minutes.
More 15-Minute Meals
Looking for other recipes like this? Try these:
Chicken Bacon Ranch Quesadillas
Ingredients
- 2 10-inch flour tortillas
- 4 tbsp ranch dressing
- 4 oz (1 cup) cooked chicken breast sliced or shredded
- 2 slices cooked bacon diced
- 6 oz (2 cups) shredded cheese cheddar, Monterey Jack
- 2 tbsp green onion or chives
Instructions
- Heat a 10 or 12-inch skillet to medium heat.
- Spread a thin layer of butter, or spray with a small amount of cooking oil, on one side of the tortilla.
- Flip the tortilla over, and drizzle ranch dressing over the whole tortilla. Then sprinkle one half with cheese, then cooked chicken, chopped bacon, green onion, and a second layer of cheese.
- Fold the empty half of the tortilla over the filled half.
- Place the folded quesadilla into the skillet and cook for about 5 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook for another 3-4 minutes until both sides are golden brown and the cheese is melted.
- Remove from the skillet, slice, and serve.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
