Description
Deliciously cheesy Chicken Bacon Ranch Quesadillas bring family together with their flavorful blend and crispy exterior.
Ingredients
- 4 Large Tortilla Wraps
- 4 Cups Pre-Roasted Chicken (Dark or White Meat, Shredded)
- 2½ Cups Monterey Jack Cheese (Grated, Divided)
- 2 Cups Smoked Bacon
- 1 Cup Ripe Heirloom Tomatoes (Diced)
- 5½ Oz Sliced Onions
- 2 Cloves Garlic (Sliced)
- 2 Tbsp Vegetable Oil
- ¼ Cup Ranch Dressing
- 1 Teaspoon Salt
- 1 Teaspoon Ground Black Pepper
- Chopped Cilantro (For Garnish)
- Pico De Gallo (To Serve)
Instructions
- Heat the vegetable oil in a skillet over medium heat.
- Add the sliced garlic and sauté until fragrant.
- Incorporate the sliced onions, cooking for approximately 5 to 8 minutes until softened.
- Mix in the diced tomatoes and sauté a bit longer to join the flavors.
- Move this mixture to a mixing bowl.
- Fold in the cooked shredded chicken, seasoning with salt and pepper to taste.
- Add the grated Monterey Jack cheese and cooked bacon, mixing well.
- Pour in the ranch dressing, making sure everything gets combined.
- Take about â…” cup of the mixture and place it onto one side of each tortilla wrap.
- Sprinkle roughly ½ cup of cheese over the filling before folding the other half over and pressing down gently.
- Brush a clean skillet with oil, and place the filled tortilla wrap inside.
- Heat for 3 to 5 minutes until the exterior turns golden and the cheese melts further.
- Flip to the other side and heat until golden brown.
- Repeat the process for all four tortilla wraps.
- Cut each wrap into four slices, sprinkle with chopped cilantro, and serve alongside ranch dressing and pico de gallo.
Notes
Experiment with different types of cheese or add jalapeños for extra heat.
