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 Chicken Bacon Ranch Quesadilla
- 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.
Oh, you’ve got to try making these chicken bacon ranch quesadillas! They’re like a flavor explosion in your mouth. Think juicy chicken, crispy bacon, and that creamy, tangy ranch all melted together with gooey cheese inside a perfectly toasted tortilla. It’s like a comfort food hug that’s super satisfying. Plus, they’re so easy to whip up – perfect for when you want something delicious without a ton of effort. Trust me, once you take a bite, you’ll be hooked!
I haven’t been to Chili’s in ages but the craving for their chicken bacon ranch quesadilla is always there. It’s nearly irresistible with the melty cheese and bites of chicken paired with bacon. So when my teenager asked if we could make it ourselves I jumped at the opportunity. This is the perfect easy dinner idea for you busy weeknights!
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Ingredients You’ll Need
- Tortillas: Flour tortillas are classic and versatile, flour tortillas are soft, flexible, and hold up well to grilling. We actually prefer to either make our own or purchase the uncooked tortillas from the store. It makes all the difference.
- Cheese: Here is where you can start to get creative. I like a blend of cheddar with Monterey jack cheese. They both have the flavor and give you that perfect gooey melty cheese finish.
- Chicken: A great way to use leftovers! This quesadilla was tested with frozen chicken that we cooked, Just Bare is our favorite, leftover fajita chicken, and even rotisserie. All were winners.
- Bacon: Cooked and crumbled. We bake a large batch of bacon and keep it stored in the freezer for an easy grab when needed in a recipe.
- Green Onion: OR red onion. We like to add just a sprinkle to boost the flavor. This is an optional ingredient, but oh-so delicious.
- Ranch Dressing: The ranch you use in a dish can make or break it. We personally like homemade ranch dressing. However, we’ve found that Whole Foods or Kens has an ok tasting one.
Copycat Chili’s Chicken Bacon Ranch Quesadilla
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!
Helpful Tools
Here are some helpful tools to make your chicken bacon ranch quesadilla recipe a breeze:
- Large Skillet or Griddle: (affiliate) A non-stick skillet or a griddle is perfect for cooking the quesadilla evenly and getting that nice, crispy texture.
- Mixing Bowl: (affiliate) For combining the chicken, bacon, green onion, ranch dressing, and ranch seasoning.
- Spatula: (affiliate) A wide spatula makes it easier to flip the quesadilla without losing any filling.
- Knife or Pizza Cutter: (affiliate) To slice the quesadilla into wedges once it’s cooked.
Expert Recipe Tips:
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting. Shredding your own cheese ensures it melts smoothly and evenly.
- Evenly Distribute Filling: Spread the chicken bacon ranch mixture evenly across the tortilla to ensure every bite is packed with flavor.
- Cook on Medium Heat: Cooking the quesadilla on medium heat ensures the cheese melts completely without burning the tortilla.
- Press Down: Use a spatula to press down on the quesadilla while it cooks. This helps meld the ingredients together and creates a nice, crispy exterior.
- Don’t Overstuff: While it’s tempting to pile on the fillings, overstuffing can make it difficult to flip and cook evenly. Stick to the recommended amounts for the best results.
- Rest Before Cutting: Let the quesadilla sit for a minute or two after cooking. This helps the cheese set slightly, making it easier to cut without the filling spilling out.
- Add Extra Flavor: For an extra burst of flavor, try adding a sprinkle of garlic powder or a dash of hot sauce to the filling mixture.
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.
More Quesadillas and Wraps to Try
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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
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Comments & Reviews
Jesseca says
A new family favorite. Perfect for leftovers