Chicken Bacon Ranch Quesadillas
Indulge in the mouthwatering fusion of flavors with our Chicken Bacon Ranch Quesadillas! These Tex-Mex delights are loaded with seasoned pan-seared chicken, crispy bacon, sautéed peppers and onions, and a generous drizzle of ranch dressing. All wrapped in a golden-brown, cheesy quesadilla shell for a satisfying crunch. These quesadillas are a perfect twist on Taco Tuesday, guaranteed to be a family favorite!
Ingredients
- 1 boneless skinless chicken breasts thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 large flour tortillas
- 1 cup shredded cheese I used jack but you can use your favorite
- 6 strips cooked and chopped crispy bacon
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- ranch dressing for drizzling
- cooking oil or spray
Instructions
- Season the Chicken: In a mixing bowl, combine the thinly sliced chicken breasts with salt, pepper, onion powder, garlic powder, smoked paprika, and chili powder. Toss the chicken until evenly coated with the seasoning mix.
- Sauté the Veggies: In a large skillet over medium heat, add a splash of cooking oil or use cooking spray (or use the same pan you used to cook the bacon) . Saute the diced bell peppers and onions until they become soft and slightly caramelized. Remove the sauteed veggies from the pan and set them aside.
- Cook the Chicken: In the same skillet, add a bit more cooking oil or cooking spray if needed. Add the seasoned chicken slices and cook them until they are fully cooked through and reach an internal temperature of 165 degrees Fahrenheit. The chicken should be nicely browned and juicy. Dice the chicken.
- Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. Sprinkle a layer of shredded cheese on one-half of the tortilla. Top the cheese with cooked chicken slices, chopped bacon, and the sauteed bell peppers and onions. Drizzle a generous amount of ranch dressing over the fillings. Sprinkle some more shredded cheese on top for extra goodness.
- Fold and Cook: Fold the tortilla in half, covering the fillings to form a half-moon shape. In a preheated air fryer or a clean skillet, add a small amount of cooking oil or use cooking spray. Cook the quesadilla until the tortilla is crispy and the cheese is melted. If using an air fryer, cook at 400 degrees Fahrenheit for 4-5 minutes; if using a skillet, cook over medium heat for about 2-3 minutes on each side.
- Repeat and Serve: Repeat the process with the remaining tortillas and fillings. Once all the quesadillas are cooked, slice them into halves or quarters. Serve hot, and enjoy your irresistibly delicious chicken bacon ranch quesadillas!
Notes
Feel free to customize the recipe by adding your favorite ingredients like avocado, jalapenos, or black beans. Serve with sour cream, guacamole, or salsa for dipping, if desired.