Chicken Bacon Ranch Quesadilla
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Get ready to meet your new favorite weeknight dinner: the chicken bacon ranch quesadilla inspired by Chili’s! Imagine all the best things about a quesadilla – melty cheese, crispy tortilla – combined with the unbeatable trio of chicken, bacon, and ranch. This recipe is the perfect blend of savory goodness and cheesy delight, making it a hit with the whole family.
Serve this protein packed dinner idea with homemade ranch dressing and a side of guacamole and pico!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights when you need a delicious meal in a snap while also being a great way to use leftovers!
- Family Favorite: Combines popular flavors that both kids and adults love.
- Crowd-Pleaser: Ideal for casual get-togethers, game nights, or potlucks.
- Budget-Friendly: Uses simple, affordable ingredients that you probably already have on hand.
This Chicken Bacon Ranch Quesadilla is Chili’s-level deliciousness made easy at home. Imagine juicy grilled chicken, crispy bacon bits, melted cheese, and a generous drizzle of creamy ranch dressing, all layered into a perfectly golden tortilla—pure magic in every bite.
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Skip the wait (and the restaurant bill) by whipping up this irresistible copycat recipe in your own kitchen. Trust me, it’ll quickly become your go-to comfort food—no tipping required!
Ingredients You’ll Need
Here’s what you’ll need to recreate Chili’s Chicken Bacon Ranch Quesadilla right at home. Just a handful of ingredients, each playing a key role in delivering restaurant-level flavor.
- Tortillas – Flour tortillas crisp up perfectly and fold without cracking—go with burrito-sized for generous servings.
- Cheese – Cheddar, Monterey Jack, or a Mexican blend melts beautifully for maximum gooeyness.
- Chicken – Use grilled or rotisserie chicken for convenience and extra flavor.
- Bacon – Crisp it up beforehand, and chop it into small pieces to spread that smoky goodness evenly.
- Green Onion – Adds a fresh bite that balances the richness of cheese and bacon.
- Ranch Dressing & Seasoning – Combine bottled ranch dressing with a pinch of ranch seasoning for an extra zesty kick.
With these ingredients, you’re minutes away from quesadilla heaven—no Chili’s takeout needed!
Jesseca’s Recipe Review
This quesadilla hits all the right notes—crispy, cheesy, smoky, and perfectly ranch-y. It’s officially our family’s favorite Chili’s dupe, and honestly, I might even like this homemade version better. Total comfort food win!
Tip from Jesseca:
For restaurant-quality crispiness, lightly brush both sides of your tortilla with melted butter before cooking—it’s the secret to that irresistible golden finish!
Substitutions and Variations
Craving this chicken quesadilla but missing an ingredient? No worries—here are some easy swaps and tasty upgrades:
- Protein Swap: Switch chicken for turkey, pulled pork, or steak slices for a hearty twist.
- Veggie Boost: Add sautéed bell peppers, spinach, or mushrooms for extra veggies and texture.
- Cheese Choices: Swap in Pepper Jack for a spicy kick, or mozzarella for extra gooeyness.
- Wrap It Up: Make it lighter with whole wheat or spinach tortillas.
- Bacon Alternatives: Try turkey bacon, diced ham, or omit bacon altogether for a lighter option.
Feel free to play around—quesadillas are forgiving and deliciously customizable!
Chicken Bacon Ranch Quesadilla Chilis
From start to finish, if some of the ingredients are prepped in advance, you’re looking at less than ten minutes to get this yummy dinner on the table!
- Prepare The Ingredients: Make sure the chicken is cooked and chopped into small pieces. Cook the bacon strips until crispy, then crumble them into small bits. Chop the green onion finely.
- Mix the Filling: In a medium bowl, combine the cheese, cooked chicken, crumbled bacon, green onion, ranch dressing, and ranch seasoning (if using). Mix everything well until evenly coated.
- Assemble the Quesadilla: Lay one flour tortilla flat on a cool skillet. Spread the chicken bacon ranch mixture evenly on top of the cheese. Place the second tortilla on top, pressing down gently to help everything stick together.
- Cook the Quesadilla: Heat the large skillet or griddle over medium heat. Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and crispy. Using a spatula, carefully flip the quesadilla and cook for another 3-4 minutes on the other side, ensuring the cheese is fully melted and the tortilla is crispy.
- Serve: Remove the quesadilla from the skillet and place it on a cutting board. Let it sit for a minute to cool slightly, making it easier to cut. Slice the quesadilla into wedges using a sharp knife or pizza cutter. Serve immediately and enjoy your delicious chicken bacon ranch quesadilla!
Storage and Make-Ahead Instructions
If you somehow end up with leftovers, store your quesadillas in an airtight container or wrapped tightly in foil in the fridge for up to 3 days. Reheat in a skillet over medium heat or pop into an air fryer to crisp them back up.
Make-Ahead Tip:
You can prep the chicken, bacon, and ranch sauce a day or two in advance. When ready, simply assemble, cook, and serve fresh for a quick, effortless meal that still tastes restaurant-worthy!
Recipe FAQs
Absolutely! While Monterey Jack, Cheddar, and Colby Jack are great options, you can experiment with other cheeses like mozzarella, pepper jack, or a Mexican cheese blend to suit your taste.
You can use leftover cooked chicken, rotisserie chicken, or quickly cook some chicken breasts or thighs. Season them with salt and pepper, and cook in a skillet until fully cooked, then chop.
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Assemble and cook the quesadilla when you’re ready to eat.
Let the quesadilla cool completely, then wrap each piece tightly in plastic wrap or aluminum foil. Store in an airtight container in the refrigerator for up to 3 days.
To reheat, place the quesadilla in a skillet over medium heat and cook for a few minutes on each side until heated through and crispy. You can also reheat in an oven at 350°F for about 10 minutes or in a microwave for a quicker option, although it may not be as crispy.
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Chicken Bacon Ranch Quesadilla Recipe
Ingredients
- 2 large flour tortillas
- 1 cup cheese (shredded (Monterey Jack, Cheddar, or a blend))
- 1/2 cup chicken (cooked and chopped)
- 2 bacon strips (cooked and crumbled)
- 1 tablespoon green onion (chopped)
- 2 tablespoons ranch dressing
- 1 teaspoon ranch seasoning (optional)
Instructions
- In a medium bowl, combine the cooked chicken, crumbled bacon, green onion, ranch dressing, and ranch seasoning (if using).
- Mix everything well until evenly coated.
- Lay one flour tortilla flat on a clean surface or cooled pan.
- Sprinkle half of the shredded cheese evenly over the tortilla.
- Spread the chicken bacon ranch mixture evenly on top of the cheese.
- Sprinkle the remaining cheese over the chicken mixture.
- Place the second tortilla on top, pressing down gently to help everything stick together.
- Heat a large skillet or griddle over medium heat. You can lightly grease it with a bit of butter or cooking spray if desired.
- Carefully place the assembled quesadilla in the skillet.
- Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and crispy.
- Using a spatula, carefully flip the quesadilla and cook for another 3-4 minutes on the other side, ensuring the cheese is fully melted and the tortilla is crispy.
- Remove the quesadilla from the skillet and place it on a cutting board. Let it sit for a minute to cool slightly, making it easier to cut.
- Slice the quesadilla into wedges using a sharp knife or pizza cutter. Serve immediately and enjoy your delicious chicken bacon ranch quesadilla!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
A new family favorite. Perfect for leftovers