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.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 2 quesadillas
- Category: main meal
- Method: stove top
- Cuisine: American
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.
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.
Find it online: https://www.smalltownwoman.com/chicken-bacon-ranch-quesadilla/