Chicken bacon ranch Quesadillas

Ingredients

Ingredients Overview

1 lb Cooked Chicken, Shredded: You can use rotisserie chicken for a quick option or freshly cooked chicken breast for a homemade touch. The shredded chicken should be tender and easy to pull apart.

1 Cup Shredded Cheddar Cheese: Choose a sharp or mild cheddar, depending on your taste preference. The cheese melts beautifully and adds a rich, creamy texture.

1/2 Cup Cooked and Crumbled Bacon: For best results, use thick-cut bacon that is cooked until crisp, then crumbled into small pieces. The smoky, salty flavor adds a delicious contrast to the creamy ranch.

1/4 Cup Ranch Dressing: The ranch dressing brings a creamy element to the quesadilla, balancing out the savory chicken and bacon.

8 Large Flour Tortillas: Soft and pliable, flour tortillas make it easy to fold the quesadillas and crisp them up perfectly in the skillet.

Step-by-Step Cooking Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, crumbled bacon, and ranch dressing. Mix well to ensure the ranch dressing evenly coats all the ingredients, creating a delicious, cohesive filling.

Step 2: Preheat the Skillet

Heat a large skillet over medium heat. Allow it to get hot before adding the tortillas to achieve a nice, even crispiness on the quesadillas.

Step 3: Assemble the Quesadilla

Place one tortilla in the skillet. Add a generous scoop of the chicken mixture onto one half of the tortilla, spreading it evenly. Be sure not to overfill, as this may make folding and cooking difficult.

Step 4: Fold and Cook

Fold the empty half of the tortilla over the filling, pressing down gently to flatten it. Cook for 2-3 minutes, or until the underside is golden brown and crispy.

Step 5: Flip and Finish

Carefully flip the quesadilla and cook the other side for an additional 2-3 minutes, ensuring the tortilla is crisp and the cheese is fully melted.

Step 6: Slice and Serve

Transfer the quesadilla to a cutting board. Slice it into quarters and serve immediately for the best taste and texture.

Helpful Tips for a Seamless Cooking Experience

Preheat the Skillet: Make sure the skillet is hot before placing the tortilla in it. This prevents sticking and ensures even browning.

Use Low-Moisture Cheese: If using pre-shredded cheese, opt for low-moisture cheddar to avoid a soggy quesadilla.

Avoid Overstuffing: Adding too much filling makes the quesadilla difficult to flip and may cause the cheese to spill out.

Use a Non-Stick Skillet: This helps in achieving the perfect crispy tortilla without the need for excess oil.

Rest Before Cutting: Allow the quesadilla to rest for about 30 seconds before slicing to let the cheese set slightly.

Storage and Reheating Tips

Storing Leftovers: Place leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions: To freeze, wrap each quesadilla individually in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months.

Reheating: Reheat in a skillet over medium heat for 2-3 minutes per side until heated through. For a quicker option, reheat in the microwave for 1 minute, then finish in a skillet for a crispy texture.