Description
This delicious Bacon Ranch Chicken Quesadillas recipe combines savory ground chicken seasoned with ranch and crispy bacon, layered with melted cheddar cheese in warm tortillas. Perfect for a quick and satisfying meal, these quesadillas are cooked on the stovetop to a golden brown, offering a flavorful twist on a classic favorite that serves 8 people in just 30 minutes.
Ingredients
Scale
Meat and Protein
- 1 lb Ground Chicken (97/3 lean to fat ratio)
- 6 slices Bacon, cut into strips
Dairy
- 8 oz Cheddar cheese, shredded
Seasoning
- 2 Tbsp Ranch Seasoning
Breads
- 8 Tortillas (6-inch Mission Carb Balance tortillas preferred)
Instructions
- Cook the bacon: Heat a large skillet over medium-high heat and cook the bacon strips until crispy. Remove the cooked bacon strips and place them on a paper towel to drain excess grease, reserving the skillet for the next step.
- Cook the ground chicken: In the same skillet with the bacon fat rendered, add the ground chicken. Cook thoroughly over medium-high heat until no pink remains, breaking it apart as it cooks to ensure even cooking.
- Combine ingredients: Add the ranch seasoning and the cooked bacon pieces back into the skillet with the cooked ground chicken. Stir thoroughly to evenly distribute the seasoning and mix the bacon, cooking for an additional minute or two until no visible ranch seasoning remains. Transfer the mixture to a bowl or plate and set aside.
- Prepare the quesadillas: Heat the same skillet or a large griddle over medium-low to medium heat. Lightly spray with cooking spray to prevent sticking. Place one tortilla flat on the skillet.
- Assemble the quesadilla: On one half of the tortilla, sprinkle 2 tablespoons (about 14g) of shredded cheddar cheese. Layer about 40-45g of the ground chicken and bacon mixture over the cheese, then add another 2 tablespoons of cheese on top to help the quesadilla stick together and melt beautifully.
- Fold and cook: Using a spatula, carefully fold the tortilla in half over the filling. Hold the folded side closed for a few seconds to let the cheese begin melting. Cook the quesadilla for 1-2 minutes per side or until both sides are golden brown and the cheese is fully melted. Adjust heat as needed to avoid burning the tortilla.
- Serve: Remove the quesadilla from the skillet, slice into wedges if desired, and serve warm. Repeat the process with the remaining tortillas and filling until all are cooked.
Notes
- Use low-carb or carb-balanced tortillas to keep the meal lighter and healthier.
- Cook the bacon fully until crispy to add a nice crunch and flavor contrast.
- If you prefer spicier quesadillas, add some chopped jalapeños or a dash of hot sauce to the filling.
- For easier folding and less breakage, allow the tortilla to warm slightly before assembling.
- Use a non-stick skillet or griddle and cooking spray to prevent sticking without adding extra fat.
- These quesadillas can be served with salsa, guacamole, or sour cream on the side.
