Chicken Bacon Ranch Quesadillas
Crisp flour tortillas hold juicy seasoned chicken, smoky bacon, melted cheddar, creamy ranch, and fresh scallions for an easy stovetop dinner.
Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 pound chicken breasts, boneless, skinless
- 6 slices bacon
- 8 8-inch tortillas flour tortillas
- 2 cups shredded cheddar cheese
- 0.5 cup ranch dressing
- 4 scallions scallions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Pat the chicken dry and season both sides with the garlic powder, salt, and pepper. Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer it to a paper towel-lined plate, reserving 1 tablespoon of the drippings; crumble the bacon when cool. (about 8 min) — Medium heat
- Add the olive oil to the reserved drippings. Cook the chicken in the skillet until browned and the thickest part reaches 165°F, about 5 to 7 minutes per side. Transfer to a cutting board, rest for 5 minutes, then chop into bite-size pieces. (about 15 min) — Medium heat
- Wipe out the skillet. Combine the chopped chicken, crumbled bacon, and sliced scallions. Spread 1 tablespoon ranch dressing over one half of each tortilla, leaving a small border. Top with one-eighth of the chicken mixture and 1/4 cup cheddar, then fold the tortilla over. (about 5 min)
- Heat the skillet over medium-low heat. Cook the quesadillas in batches for 2 to 3 minutes per side, pressing gently, until the tortillas are golden and the cheese is melted. Cut into wedges and serve with the remaining ranch dressing. (about 10 min) — Medium-low heat