By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 2
427 cal · 45 min
Chicken Bacon Ranch Quesadillas
Recipe GLPRa061875589ef01
Crispy golden quesadillas filled with shredded chicken, crumbled bacon, melted cheddar cheese, and creamy ranch dressing. These handheld delights are perfect for lunch, dinner, or as an appetizer for gatherings.
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Ingredients
2 tablespoon Canola oil
1 cup Shredded cheddar cheese
4 slices Bacon slices, cooked
4 Flour tortillas
¼ cup Ranch dressing
1 cup Shredded cooked chicken
Directions
Lay two flour tortillas flat on a clean work surface. Spread 1/2 cup of cheddar cheese evenly over each tortilla.
Crumble the cooked bacon into small pieces. Distribute 1/2 cup of the shredded chicken on top of the cheese on each tortilla, then top with 2 slices of crumbled bacon per tortilla.
Spread 2 tablespoons of ranch dressing over each of the remaining 2 tortillas, coating the surface evenly.
Place each ranch-coated tortilla on top of the filled tortillas with the ranch side facing down, creating two complete quesadillas. Press gently to secure.
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat until shimmering.
Carefully place one quesadilla into the hot oil, cheese side down. Cook for 4 to 5 minutes until the bottom tortilla is golden brown and crispy.
Using a spatula, carefully flip the quesadilla over. Cook the other side for 3 to 4 minutes until golden brown and the cheese is fully melted. Transfer to a plate.
Add the remaining 1 tablespoon of canola oil to the skillet and repeat cooking the second quesadilla in the same manner.
Cut each quesadilla into 4 triangle slices and serve immediately while hot.
Comments
The ingredient list is solid for Charlotte—all six items are stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger without a special trip. The 45-minute stated time is honest if you're using rotisserie chicken or pre-cooked chicken; if you're starting from raw breasts, add 20 minutes minimum. Cost per serving lands around $5–$6, driven by the bacon and cheddar, which is reasonable for a loaded quesadilla. The dish reheats decently in a skillet or toaster oven, and it's fuss-free enough for a weeknight, though it demands active pan attention to avoid burning the tortilla exterior.
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