This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
My family loved this recipe. I cooked the chicken first and then i cut into cubes it’s much easier this way.
My family loves these. I also had the soggy bottom problem, so I brush a little olive oil on the tortillas before I pop them in the oven. That makes them nice and crispy!
Chicken Quesadilla with Ranch and Bacon is an easy meal that comes together quickly using rotisserie chicken and bottled ranch dressing.
Cook time: 5 Min | Prep time: 5 Min | Serves: 4
4 (8 inch) flour tortillas
1/4 c ranch dressing
1 c cooked rotisserie chicken cut in small bite size pieces
4 slices crispy cooked bacon chopped
1 1/3 c colby jack shredded
2 Tbsp butter
Spread 2 tablespoons ranch dressing over 2 tortillas. Top each with half of the chicken, half of the bacon and half of the cheese. Top each with another tortilla. Melt 1 tablespoon butter in large skillet over medium heat. Add one quesadilla and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add second tablespoon of butter to skillet and repeat with second quesadilla.