Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, combine the cooked shredded chicken with ranch dressing, stirring until fully coated.
- Incorporate crumbled crispy bacon, diced tomatoes, chopped red onion, and fresh cilantro into the chicken mixture.
- Heat a skillet over medium heat and add a tablespoon of butter, allowing it to melt and coat the bottom.
- Spread a layer of cheese on one side of each tortilla, add a generous scoop of the chicken mixture, and finish with another layer of cheese.
- Fold each tortilla in half and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the quesadilla from the skillet, allow to cool slightly, then cut into wedges and serve warm.
Nutrition
Notes
Customize with jalapeños or chipotle sauce, but be mindful of overpowering the flavors.