Chicken Quesadilla

Delectable Chicken Quesadillas with melty cheese, Ranch dressing, and Bacon are an easy meal that comes together quickly using rotisserie chicken and bottled ranch dressing.  No special equipment is required. Just cook it up in a skillet.

I love to serve this on a busy weeknight or for a quick and easy yet filling weekend lunch. This recipe calls for six ingredients, and one of them is rotisserie chicken.  These delicious roasted chickens are available in most grocery stores and warehouse stores.

The flavors of chicken, bacon, ranch, and cheese meld together in this recipe like a fine-tuned instrument.   You can split one in half and pair it up with a nice green garden salad or a warm bowl of vegetable soup.

How do you make Chicken Bacon Ranch Quesadillas?

This delectable recipe makes two eight-inch quesadillas. First, spread a couple of tablespoons of ranch dressing over two tortillas. Top each tortilla with half of the chicken, and half of the bacon and sprinkle with half of the shredded Colby Jack cheese and queso quesadilla. Now top each one with another tortilla. Melt a little butter in a large skillet over medium heat. Using an extra wide spatula, add one of the prepared quesadillas.  Cover the pan loosely with aluminum foil and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add a little more butter to the skillet and repeat with the second quesadilla.

Likewise, you can add the first tortilla to the heated skillet and then add half of the goodies and top with the second tortilla.  Cover loosely with aluminum foil and cook until the bottom is lightly browned.  Then flip and cook until the other side is browned.  Repeat the procedure for the second quesadilla. Serve with a dipping sauce, sriracha mayo, sour cream, salsa, or guacamole.

Can you substitute other types of cooked chicken in this quesadilla?

I know that not everyone has access to rotisserie chickens.  Maybe you live a little far away from the city like me, or maybe you can’t use a whole rotisserie chicken.  You can use grilled chicken, baked chicken, poached chicken, and even canned chicken.

Recipe tips

• For even more flavor, try adding grilled onions and bell peppers.  I like using both green bell peppers and red bell peppers.
• I really prefer flour tortillas with this recipe, as corn tortillas really do not make great quesadillas.  
• If ranch is not your thing, sprinkle the inside of the quesadilla with taco seasoning, cumin, or chili powder before grilling.  It will add a little more flavor. 
• Store leftovers in an airtight container in the fridge.  Reheat in a skillet over medium-low heat. 

Can you freeze Chicken Quesadillas?

Freeze cooked Chicken Quesadillas wrapped in individual proportions. First, wrap in plastic wrap and then place in freezer zip bags. Thaw overnight in the refrigerator and reheat at reduced power in the microwave, or pop back in the skillet over low heat for a little more crispiness.

Look at the beauty of that Chicken Quesadilla. You can almost taste it, can’t you?  What are you waiting for?  Add the ingredients to your shopping list today. I hope you enjoy this as much as we do.

What is the best cheese to use for quesadillas?

Think Mexican melting cheese for the best quesadillas.  I like to use shredded Monterey Jack, Colby Jack, cheddar cheese, queso quesadilla, or Asadero Cheese.  All of these are great melting cheeses with mild flavors.  Any combination of these cheeses is great and will produce the most flavor.

More chicken recipes you will love!

Easy Chicken Quesadilla Recipe

Rotisserie chicken, bacon, ranch, and Colby Jack come together to make an incredibly tasty and easy Chicken Quesadilla! They are perfect for those busy weeknight meals.

4.97 from 29 votes

Print Pin Rate

Course: main meal

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Servings: 2 quesadillas

Calories: 967kcal

Author: Beth Pierce

Ingredients

• 4 8 inch flour tortillas
• 1/4 cup ranch dressing
• 1 cup COOKED rotisserie chicken breast cut in small bite size pieces
• 4 slices crispy cooked bacon chopped
• 2/3 cup shredded colby jack
• 2/3 cup shredded queso quesadilla cheese
• 2 tablespoons butter

Instructions

• Spread 2 tablespoons ranch dressing over 2 tortillas. Top each with half of the chicken, half of the bacon, and half of the cheese. Top each with another tortilla.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add one quesadilla and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add a second tablespoon of butter to the skillet and repeat with the second quesadilla.

Video

Notes

• You can add the first tortilla to the heated skillet and then add half the ingredients and top with the second tortilla.  Cover loosely with aluminum foil and cook until the bottom is light browned.  Then flip and cook until the other side is browned.  Repeat the procedure for the second quesadilla.
• For even more flavor, try adding grilled onions and bell peppers.  I like using both green bell peppers and red bell peppers.
• I really prefer flour tortillas with this recipe, as corn tortillas really do not make great quesadillas.  
• If ranch is not your thing, sprinkle the inside of the quesadilla with taco seasoning, cumin, or chili powder before grilling.  It will add a little more flavor.
  Store leftovers in an airtight container in the fridge.  Reheat in a skillet over medium-low heat.

Nutrition

Calories: 967kcal | Carbohydrates: 33g | Protein: 70g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 271mg | Sodium: 1755mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 799IU | Calcium: 401mg | Iron: 3mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.