Instructions
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 of butter in a 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 a second tablespoon of butter to the skillet and repeat with the second quesadilla.
Notes
You can add the first tortilla to the heated skillet and then add half the ingredients and top with the second tortilla. Cover loosely with aluminum foil and cook until the bottom is light browned. Then flip and cook until the other side is browned. Repeat the procedure for the second quesadilla.
For even more flavor, try adding grilled onions and bell peppers. I like using both green bell peppers and red bell peppers.
I really prefer flour tortillas with this recipe, as corn tortillas really do not make great quesadillas.
If ranch is not your thing, sprinkle the inside of the quesadilla with taco seasoning, cumin, or chili powder before grilling. It will add a little more flavor. Store leftovers in an airtight container in the fridge. Reheat in a skillet over medium-low heat.
Nutrition
Calories: 967kcal | Carbohydrates: 33g | Protein: 70g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 271mg | Sodium: 1755mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 799IU | Calcium: 401mg | Iron: 3mg
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