Creamy Chicken Bacon Ranch Quesadilla
A rich, creamy ranch and cream cheese filling packed with shredded chicken and crumbled bacon makes these quesadillas completely irresistible and surprisingly easy to make.
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Ingredients
For the filling:
- 2 cups cooked chicken shredded or diced
- 6 strips bacon cooked and crumbled
- 1 cup shredded Mexican blend cheese
- 1 cup shredded mozzarella cheese
- ¼ cup ranch dressing
- 2 oz cream cheese softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
For assembly:
- 4 large flour tortillas 10-inch
- 1 tablespoon butter or oil for the pan
Instructions
- Make the filling. In a medium bowl, mix the softened cream cheese and ranch dressing until smooth. Stir in the shredded chicken, crumbled bacon, garlic powder, and onion powder. Season with salt and pepper.
- Assemble the quesadillas. Spread a generous layer of the chicken-bacon-ranch filling over one half of each tortilla. Top with a handful of the shredded Mexican blend and mozzarella cheeses, then fold the tortilla in half.
- Cook the quesadillas. Heat a large skillet or griddle over medium heat and add a small pat of butter. Place one folded quesadilla in the pan and cook for 3–4 minutes per side, pressing down lightly with a spatula, until the outside is golden and crispy and the cheese inside has melted. Repeat with remaining quesadillas.
- Slice and serve. Let each quesadilla rest for one minute before slicing into wedges. Serve with extra ranch, sour cream, or salsa on the side.
Servings: 4