Description
These Bacon Ranch Chicken Quesadillas combine savory ground chicken, crispy bacon, and tangy ranch seasoning melted between warm, golden tortillas with cheddar cheese. Perfect for a quick and satisfying meal, these quesadillas are cooked on the stovetop for a deliciously crispy outside and melty, flavorful inside. Ready in just 30 minutes, they’re a crowd-pleaser great for lunch, dinner, or snacking.
Ingredients
Scale
Meat & Protein
- 1 lb Ground Chicken (97/3 lean to fat ratio)
- 6 slices Bacon, cut into strips
Dairy
- 8 oz Cheddar cheese, shredded
Spices & Seasonings
- 2 Tbsp Ranch Seasoning
Others
- 8 Tortillas (6-inch Mission Carb Balance tortillas preferred)
- Cooking spray (for skillet)
Instructions
- Cook the bacon: Heat a large skillet over medium-high heat and cook the bacon strips until crispy. Once done, remove the bacon and place it on a paper towel to drain excess grease, leaving the rendered bacon fat in the skillet for the next steps.
- Cook the ground chicken: In the same skillet with the bacon fat, add the ground chicken. Cook it over medium-high heat, breaking it apart as it cooks, until no pink remains and it’s cooked through.
- Combine ingredients: Add the ranch seasoning and the cooked bacon pieces back into the skillet with the cooked ground chicken. Stir everything thoroughly to distribute the seasoning evenly and mix the bacon well. Continue cooking until the ranch seasoning is well incorporated. Then, 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 the surface with cooking spray to prevent sticking. Place one tortilla flat on the skillet.
- Assemble the quesadilla: On one half of the tortilla, sprinkle about 2 tablespoons (approximately 14 grams) of shredded cheddar cheese. Layer about 40-45 grams of the ground chicken and bacon mixture over the cheese, then top with another 2 tablespoons of cheese.
- Fold and cook: Using a spatula, carefully fold the tortilla in half over the filling. Hold the folded edge closed for a few seconds to allow the cheese to begin melting. Cook for 1-2 minutes per side, until both sides of the quesadilla are golden brown and the cheese is fully melted. Adjust heat as needed to avoid burning.
- Serve: Remove the quesadilla from the skillet, slice if desired, and serve warm. Repeat with the remaining tortillas and filling.
Notes
- You can substitute ground chicken with ground turkey or lean ground beef if preferred.
- For a lower-carb option, use low-carb tortillas as recommended.
- If you like it spicier, add a pinch of cayenne pepper or chopped jalapeños to the chicken mixture.
- To make it vegetarian, omit the bacon and replace chicken with cooked mushrooms or plant-based ground meat alternatives.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven for best texture.
