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Side view of chicken bacon ranch quesadillas topped with lettuce sour cream and Pico De Gallo

Chicken Bacon Ranch Quesadillas

These Chicken Bacon Ranch Quesadillas need only 6 ingredients and can be on the table in 30 minutes! They make a boldly flavored cheesy Mexican main dish or appetizer.
Course Appetizers, Main Dishes
Cuisine American, Mexican, Tex-Mex
Keyword Chicken Bacon Ranch Quesadillas, Chicken Quesadillas, Quesadillas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 360kcal


  • 4 flour tortillas
  • 1 cup cooked chicken (cubed or shredded)
  • 4 slices cooked bacon (chopped into bite-sized pieces)
  • 1/2 onion (sliced and cooked)
  • 1/2 bell pepper (sliced and cooked)
  • 2 cups shredded cheese (I used a Mexican Blend shredded cheese)


  • Using a knife, spread about a tablespoon of ranch dressing over the top of a flour tortilla.
  • Add the bite-sized cooked chicken pieces evenly over the ranch covered tortilla.
  • Place bite-sized pieces of cooked bacon on top of the cooked chicken.
  • Add the sautéed onions and bell peppers over the chicken and bacon.
  • Sprinkle a cup of shredded cheese on top of the chicken, bacon, and vegetables
  • .Place a second flour tortilla on top of the chicken, bacon, and vegetables, and line up as closely as possible with the bottom tortilla.
  • Place a skillet over medium heat, when hot, add oil. Then using a wide spatula, carefully place the quesadilla into the skillet with the oil. Cook for about 3 minutes. Watch carefully so the bottom tortilla does not burn.
  • Using a wide spatula (or two) carefully turn the quesadilla to cook it on the other side for 2 or 3 minutes until that tortilla is golden and crispy and the cheese is melted.
  • Remove the quesadilla from the skillet and place on a plate. Slice the quesadilla into 4 pieces, creating four triangles. Enjoy!



  1. If you don't already have the chicken, bacon and onions and bell peppers cooked, then you will need to cook those before you start. You can cook them all in one skillet. Add a little oil to a hot skillet over medium heat, and cook the bacon until brown and crispy. Remove the bacon and place on a plate covered with paper towels. Drain the bacon grease out of the pan except for about 2 tablespoons. Then cook the chicken in the bacon grease. When the chicken is no longer pink, add the sliced onions and bell peppers and cook for about 4 minutes until they are softened. Now you are ready to start making the quesadillas.
  2. Use Well-Seasoned Chicken. Make sure that the cooked chicken you used is well seasoned. You can use taco seasoning, fajita seasoning, blackening seasoning, rotisserie chicken seasoning, or even Greek seasoning. The seasoning of the chicken adds flavor to this dish.
  3. Spice Up The Ranch Dressing. If you want to kick up the bold flavors a bit, use a variation of the standard ranch dressing like Salsa Ranch or Fiesta Ranch dressing. I love adding my Creamy Tomatillo Jalapeno Ranch Dip instead of the ranch dressing.
  4. Master the flip. Flipping a quesadilla is kind of like flipping a pancake, except it is thicker and the stuffing can fall out when you flip. Use a wide spatula, and you may need even 2 spatulas, one for each side, when you flip.
  5. Avoid the flip. No worries if you can't flip the quesadilla if your life depended on it. The shortcut is instead of flipping just fill half of one tortilla with the chicken and bacon mixture and fold the other half of the tortilla over the top. That can save you from having to turn or flip the quesadillas.


Calories: 360kcal | Carbohydrates: 19g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 704mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 844IU | Vitamin C: 20mg | Calcium: 318mg | Iron: 1mg