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Chicken Ranch Quesadillas

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Keyword: Quesadillas

Ingredients

  • 1/2 lb boneless, skinless chicken breasts, cooked and thinly sliced
  • 1/2 lb bacon, diced
  • 1 green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 cup shredded cheese
  • Ranch dressing
  • 8 tortillas
  • Butter or margarine, for cooking

Instructions

  • Cook the bacon in a skillet until desired crispness. Remove to drain with a slotted spoon. Pour out all but 1 T. of the grease. Add the sliced green peppers and onions to the skillet and cook for about 3 minutes, until crisp-tender.
  • Add a handful of cheese to the tops to 4 tortillas. Top each with chicken and bacon, then lightly drizzle some ranch dressing over that.
  • Top each tortilla with the cooked peppers and onions. Then add the remaining cheese on top of each pile.
  • Top each tortilla with the remaining four tortillas. Melt a little butter or margarine in a large skillet and cook the tortilla stacks one at a time over medium heat, about 4-5 minutes per side, until golden brown and cheese is melted. Add more butter or margarine to the skillet as needed.
  • Cut each quesadilla into wedges and serve with extra ranch for dipping, if desired.

Notes

A few notes about this recipe:
  • The veggies are completely optional. In fact, I only added them to the quesadillas that my husband and I ate. Also, we both agreed that a few thin slices of tomato would have been a nice addition inside the quesadilla, if you like tomatoes.
  • Lightly frying in a skillet is the only way that I’ve ever made quesadillas. But I am in love with the idea of grilling them and Erin has a great recipe featuring grilled quesadillas over at $5 Dinners. That method would definitely work with this recipe too.
  • Leftovers reheat beautifully when warmed in a dry skillet for a few minutes. They taste almost as good as fresh!