I’m sharing my Chicken Bacon Ranch Quesadilla Recipe that recreates the Chili’s favorite with chopped rotisserie chicken, sharp cheddar, bacon, scallions and creamy ranch layered inside tortillas.
I can’t stop thinking about these Easy Cheesy Chicken Bacon Ranch Quesadillas, they somehow outdo the Chili’s version and that’s saying something. I used rotisserie chicken and crispy bacon, and together they make this outrageously cheesy, crunchy thing you won’t wanna share.
If you search for Bacon Ranch Chicken Quesadillas or you’re into Quesadilla Recipes Easy, this one shows up for a reason. It feels a little decadent, a little messy, and totally addictive.
I promise you’ll be surprised how fast it disappears at the table, and you’ll already be planning your next batch before the first is cold.
Ingredients
- Rotisserie chicken: Great source of protein, easy, but can be salty, low in fiber.
- Bacon: Crispy, smoky, brings lots of fat and sodium, tasty but not very healthy.
- Sharp cheddar cheese: Melts great, gives protein and calcium, adds sharp flavor and extra saturated fat.
- Flour tortillas: Soft, carbs heavy, gives chew and bulk, refined flour less fiber, easy to fold.
- Ranch dressing: Creamy, tangy, adds moisture and herby flavor, but can be high in calories.
- Scallions: Bright oniony bite, low calorie, adds freshness, some fiber and vitamin K.
- Butter or oil: Helps crisp tortillas, adds richness, provides fat for cooking, choose healthier oil sometimes.
Ingredient Quantities
- 2 cups shredded rotisserie chicken (about 1 small rotisserie chicken)
- 6 slices bacon, cooked until crispy and chopped
- 2 cups sharp cheddar cheese shredded
- 4 large flour tortillas 10 inch
- 1/2 cup ranch dressing
- 3 scallions thinly sliced
- 2 tablespoons unsalted butter or vegetable oil
- Salt and pepper to taste
How to Make this
1. Prep everything: shred the rotisserie chicken if needed, chop the cooked bacon, thinly slice the scallions, shred the cheddar if not pre shredded, and have the ranch ready. Warm the tortillas for 10 seconds in the microwave or 20 seconds in a dry skillet so they bend without cracking.
2. In a bowl toss the shredded chicken with the ranch, scallions, and a pinch of salt and pepper. Taste and adjust seasoning, remember the bacon and cheese will add salt too.
3. Lay a tortilla flat and sprinkle a thin layer of cheese over half of it. This cheese on the bottom helps glue the filling so it does not fall out.
4. Spoon a quarter of the chicken mixture onto the cheese, sprinkle chopped bacon over the top, then add another handful of cheese on top of the filling. Fold the empty half of the tortilla over to close.
5. Heat a large skillet over medium low heat and add about 1 tablespoon of the butter or oil to coat the pan. Medium low keeps the tortilla from burning while the cheese melts.
6. Add the assembled quesadilla to the pan and cook until the bottom is golden and crisp, about 2 to 3 minutes, then flip. Press down lightly with a spatula while it cooks so the quesadilla holds together and the cheese makes a good seal.
7. After flipping, add a little more butter or oil if the pan looks dry, cover the pan with a lid for a minute if the cheese needs help melting, then cook another 2 minutes until golden and gooey in the middle.
8. Transfer to a cutting board and let rest for 1 minute so the cheese sets a bit, then cut into wedges with a pizza cutter or sharp knife. Repeat with the remaining tortillas and filling, using the leftover butter or oil as needed and wiping the pan if bits start to burn.
9. Serve hot with extra ranch for dipping and sprinkle extra scallions on top if you like. These are best fresh but you can rewarm in a skillet for a minute to get them crisp again.
10. Hacks: use warm chicken so cheese melts faster, put cheese on both sides of the filling for better sealing, and avoid high heat or the tortilla will brown before the cheese melts.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Box grater (for cheddar)
4. Large mixing bowl
5. Spoon or tongs for tossing
6. Large skillet (10 inch)
7. Spatula for flipping and pressing
8. Pizza cutter or sharp knife for slicing
9. Microwave-safe plate or second dry skillet to warm tortillas
10. Paper towels (for bacon)
FAQ
Easy Cheesy Chicken Bacon Ranch Quesadillas Recipe Substitutions and Variations
- Shredded rotisserie chicken: swap with 2 cups shredded cooked chicken breast, a 12.5 oz can of drained shredded chicken, or about 1 1/2 cups shredded cooked turkey.
- Bacon: use turkey bacon, diced ham or pancetta for the same salty, smoky bite; for a veg swap try smoked tempeh or thinly sliced mushrooms crisped in a skillet.
- Sharp cheddar cheese: swap with Colby Jack or Monterey Jack for similar melt, pepper jack if you want spice, or mozzarella for a milder, ultra‑melty result.
- 10-inch flour tortillas: use whole wheat or spinach wraps, two 8‑inch tortillas for smaller quesadillas, or soft corn tortillas if you warm them first so they dont crack.
Pro Tips
– Use freshly shredded cheddar if you can, not the bagged stuff; pre-shredded has anti clumping powders so it won’t get as gooey. Also shred it fairly fine so it melts fast, especially if your chicken is not piping hot.
– Don’t skimp on cheese around the filling, put a thin layer on both the bottom and top of the filling to act like glue. That way the quesadilla seals and the filling wont slide out when you flip it.
– Cook on medium low and start with a little fat in the pan, bacon fat is great for flavor. Low heat gives the cheese time to melt before the tortilla browns, and pressing lightly with a spatula helps everything stick together.
– Let each quesadilla rest about a minute after cooking so the cheese firms up a bit, then cut. If the cheese isn’t melting fast enough, cover the pan for 30 to 60 seconds rather than turning up the heat, you’ll avoid burnt tortillas.
Easy Cheesy Chicken Bacon Ranch Quesadillas Recipe
I’m sharing my Chicken Bacon Ranch Quesadilla Recipe that recreates the Chili’s favorite with chopped rotisserie chicken, sharp cheddar, bacon, scallions and creamy ranch layered inside tortillas.
4
servings
787
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Box grater (for cheddar)
4. Large mixing bowl
5. Spoon or tongs for tossing
6. Large skillet (10 inch)
7. Spatula for flipping and pressing
8. Pizza cutter or sharp knife for slicing
9. Microwave-safe plate or second dry skillet to warm tortillas
10. Paper towels (for bacon)
Ingredients
-
2 cups shredded rotisserie chicken (about 1 small rotisserie chicken)
-
6 slices bacon, cooked until crispy and chopped
-
2 cups sharp cheddar cheese shredded
-
4 large flour tortillas 10 inch
-
1/2 cup ranch dressing
-
3 scallions thinly sliced
-
2 tablespoons unsalted butter or vegetable oil
-
Salt and pepper to taste
Directions
- Prep everything: shred the rotisserie chicken if needed, chop the cooked bacon, thinly slice the scallions, shred the cheddar if not pre shredded, and have the ranch ready. Warm the tortillas for 10 seconds in the microwave or 20 seconds in a dry skillet so they bend without cracking.
- In a bowl toss the shredded chicken with the ranch, scallions, and a pinch of salt and pepper. Taste and adjust seasoning, remember the bacon and cheese will add salt too.
- Lay a tortilla flat and sprinkle a thin layer of cheese over half of it. This cheese on the bottom helps glue the filling so it does not fall out.
- Spoon a quarter of the chicken mixture onto the cheese, sprinkle chopped bacon over the top, then add another handful of cheese on top of the filling. Fold the empty half of the tortilla over to close.
- Heat a large skillet over medium low heat and add about 1 tablespoon of the butter or oil to coat the pan. Medium low keeps the tortilla from burning while the cheese melts.
- Add the assembled quesadilla to the pan and cook until the bottom is golden and crisp, about 2 to 3 minutes, then flip. Press down lightly with a spatula while it cooks so the quesadilla holds together and the cheese makes a good seal.
- After flipping, add a little more butter or oil if the pan looks dry, cover the pan with a lid for a minute if the cheese needs help melting, then cook another 2 minutes until golden and gooey in the middle.
- Transfer to a cutting board and let rest for 1 minute so the cheese sets a bit, then cut into wedges with a pizza cutter or sharp knife. Repeat with the remaining tortillas and filling, using the leftover butter or oil as needed and wiping the pan if bits start to burn.
- Serve hot with extra ranch for dipping and sprinkle extra scallions on top if you like. These are best fresh but you can rewarm in a skillet for a minute to get them crisp again.
- Hacks: use warm chicken so cheese melts faster, put cheese on both sides of the filling for better sealing, and avoid high heat or the tortilla will brown before the cheese melts.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 243g
- Total number of serves: 4
- Calories: 787kcal
- Fat: 55g
- Saturated Fat: 22g
- Trans Fat: 0.4g
- Polyunsaturated: 4.5g
- Monounsaturated: 15g
- Cholesterol: 137mg
- Sodium: 1802mg
- Potassium: 394mg
- Carbohydrates: 31.6g
- Fiber: 3.9g
- Sugar: 2.9g
- Protein: 45.5g
- Vitamin A: 900IU
- Vitamin C: 1.5mg
- Calcium: 514mg
- Iron: 2.2mg