2 cups cooked chicken, shredded
6 slices of bacon, cooked and crumbled
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup ranch dressing
4 large tortillas
Olive oil or butter, for cooking
Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain excess grease.
Shred the Chicken: While the bacon is cooking, shred your cooked chicken using two forks or your hands.
Mix Fillings: In a large bowl, combine the shredded chicken, crumbled bacon, shredded cheese, and ranch dressing. Mix well to ensure all ingredients are coated.
Heat the Pan: In the same skillet, add a little olive oil or butter over medium heat.
Assemble Quesadillas: Place one tortilla in the skillet. Add a generous portion of the chicken mixture on one half of the tortilla, then fold the other half over the filling.
Cook Until Crispy: Cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted. Use a lid to help melt the cheese faster if desired.
Slice and Serve: Once cooked, carefully remove quesadilla from the pan. Cut into wedges and serve hot with additional ranch dressing or salsa on the side.
