Quick & Easy Chicken Bacon Ranch Quesadillas – 20-Minute Meal!
Make the best Chicken Bacon Ranch Quesadillas in just 20 minutes! Crispy tortillas loaded with tender chicken, bacon, cheese and ranch. Perfect weeknight dinner the whole family loves!
What are Chicken Bacon Ranch Quesadillas?
Chicken Bacon Ranch Quesadillas are the ultimate comfort food mashup – crispy flour tortillas stuffed with seasoned chicken, crispy bacon, melted cheese, and creamy ranch dressing. These golden, cheesy quesadillas are grilled to perfection in just minutes, creating a satisfying meal that combines all your favorite flavors in one handheld package. They’re perfect for busy weeknights, game day snacks, or whenever you need a quick, crowd-pleasing meal.
Why You’ll Love This Recipe
- Lightning Fast: Ready in just 20 minutes from start to finish
- Kid-Approved: Classic flavors kids absolutely love
- Customizable: Easy to adapt with your favorite add-ins
- Minimal Cleanup: One pan cooking means less dishes
- Budget-Friendly: Uses simple, affordable ingredients
- Perfect for Leftovers: Great way to use up leftover chicken
Ingredients
Main Filling:
- 2 cups cooked chicken breast, diced or shredded
- 8 strips bacon, cooked and crumbled
- 2 cups shredded Mexican cheese blend (or cheddar/Monterey Jack)
- 1/2 cup ranch dressing (plus extra for dipping)
- 4 large flour tortillas (10-inch)
Optional Add-ins:
- 1/4 cup diced red onion
- 1/4 cup diced bell peppers
- 2 tablespoons fresh chives, chopped
- 1/4 cup corn kernels
- 1 jalapeño, seeded and diced (for heat)
For Cooking:
- 2 tablespoons butter or oil
- Cooking spray
For Serving:
- Sour cream
- Guacamole
- Salsa
- Extra ranch dressing
- Hot sauce
- Fresh cilantro
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4 people (2 quesadillas)
Step-by-Step Instructions
Step 1: Prepare the Filling
- If using leftover chicken, dice or shred into bite-sized pieces
- Cook bacon until crispy and crumble into pieces (or use pre-cooked bacon)
- In a bowl, mix chicken with 2 tablespoons of ranch dressing
- Chop any optional vegetables you’re using
Step 2: Assemble the Quesadillas
- Lay tortillas flat on a clean surface
- Spread thin layer of ranch dressing on one half of each tortilla
- On the ranch side, layer: 1/2 cup cheese, 1/2 cup chicken mixture, 1/4 of the bacon
- Add any optional vegetables
- Top with another 1/2 cup cheese
- Fold tortilla in half, pressing gently to seal
Step 3: Cook the Quesadillas
- Heat a large skillet or griddle over medium heat
- Add 1 tablespoon butter and let it melt
- Carefully place quesadilla in pan
- Cook for 2-3 minutes until golden brown and crispy
- Flip carefully with large spatula
- Cook another 2-3 minutes until second side is golden and cheese is melted
Step 4: Rest and Cut
- Remove from pan and let rest for 1-2 minutes
- Using a sharp knife or pizza cutter, cut into 3-4 wedges
- Repeat process with remaining quesadillas
Step 5: Serve Immediately
- Arrange wedges on serving plates
- Serve with small bowls of sour cream, guacamole, and salsa
- Garnish with fresh cilantro if desired
- Provide extra ranch for dipping
Nutritional Benefits
High-Quality Protein: Each serving provides 30-35g of protein from chicken and cheese, supporting muscle health and satiety.
Calcium Rich: Cheese contributes significant calcium for bone health and muscle function.
B Vitamins: Chicken and bacon provide essential B vitamins for energy metabolism and nervous system health.
Healthy Fats: Moderate amounts of healthy fats from cheese and ranch help with nutrient absorption.
Customizable Nutrition: Add vegetables to boost fiber, vitamins, and antioxidants.
Pro Tips and Variations
Pro Tips:
- Use Rotisserie Chicken: Save time with pre-cooked rotisserie chicken
- Don’t Overfill: Too much filling makes flipping difficult and messy
- Medium Heat is Key: Prevents burning while ensuring cheese melts completely
- Press Gently: Use spatula to press down slightly while cooking for even browning
- Let Rest: Allows cheese to set slightly, making cutting cleaner
- Sharp Knife: Clean cuts prevent filling from spilling out
Recipe Variations:
Buffalo Chicken Ranch: Replace regular ranch with buffalo ranch and add hot sauce to chicken
BBQ Bacon Chicken: Use BBQ sauce instead of ranch and add red onions
Veggie Loaded: Add bell peppers, mushrooms, tomatoes, and spinach
Spicy Southwest: Add jalapeños, corn, black beans, and pepper jack cheese
Hawaiian Style: Add diced pineapple and ham with the chicken and bacon
Breakfast Version: Use scrambled eggs, breakfast sausage, and cheddar cheese
Low-Carb Option: Use low-carb tortillas or make into lettuce wraps
Storage and Meal Prep Tips
Storage:
- Refrigerator: Store cooked quesadillas wrapped in foil for up to 3 days
- Freezer: Wrap individually and freeze for up to 2 months
Reheating:
- Oven: 350°F for 10-12 minutes until heated through and crispy
- Toaster Oven: 3-4 minutes per side until warmed
- Skillet: Heat in dry pan for 2 minutes per side
- Air Fryer: 350°F for 3-4 minutes
Meal Prep:
- Pre-Cook Proteins: Cook chicken and bacon ahead of time
- Assemble Ahead: Make quesadillas in morning, cook when ready to eat
- Freezer Assembly: Assemble and freeze uncooked for quick meals later
Make-Ahead Tips:
- Cook and season chicken in bulk on Sunday
- Cook bacon and store in refrigerator
- Pre-shred cheese and store in containers
- Assemble quesadillas and refrigerate up to 4 hours before cooking
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour? A: Flour tortillas work best for quesadillas as they’re more pliable and less likely to crack. Corn tortillas can break when folded.
Q: How do I prevent the filling from falling out? A: Don’t overfill, leave a border around edges, and press gently to seal before cooking. Let rest after cooking before cutting.
Q: Can I make these in advance? A: You can assemble them a few hours ahead and refrigerate, but they’re best cooked fresh for optimal crispiness.
Q: What’s the best cheese to use? A: Mexican cheese blend melts beautifully, but cheddar, Monterey Jack, or pepper jack also work well.
Q: How do I know when they’re done? A: Look for golden brown exterior and melted cheese that may slightly ooze from edges.
Q: Can I bake these instead of pan-frying? A: Yes! Bake at 425°F for 6-8 minutes, flipping halfway through. They won’t be quite as crispy.
Q: What if I don’t have ranch dressing? A: Make quick ranch with mayo, sour cream, garlic powder, onion powder, and dried herbs.
