Method
The amounts listed under each step are for your servings. Numbers written in the step text are for the original 4.
Lay the bacon on a paper-towel-lined plate, cover with another paper towel and microwave on high until crisp, 4 to 5 minutes. Crumble it.
- 6 slices bacon
While it cooks, toss the shredded chicken with the ranch.
- 10 oz rotisserie chicken
- ¼ cup ranch dressing
Scatter half of each tortilla with cheddar, then the ranch chicken, bacon, scallions and Monterey Jack. Fold the tortillas over and press down.
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 scallions
Melt a little butter in a large nonstick skillet over medium heat. Cook two quesadillas at a time until golden and crisp underneath, about 2½ minutes.
- 1 tbsp butter
Flip and cook until the second side is golden and the cheese has melted, 2 minutes more. Repeat with the rest.
Rest for 1 minute, cut into wedges and serve with extra ranch for dipping.
Tips
- Microwaving the bacon frees up the skillet; you can also use 6 slices of ready-cooked bacon.
- Keep finished quesadillas warm on a baking sheet in a 200°F oven while you cook the rest.
- Add a handful of chopped pickled jalapeños for heat.
Nutrition per serving
- Calories
- 720
- Protein
- 44 g
- Carbs
- 38 g
- Fat
- 43 g
- Saturated fat
- 18 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1,320 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
Made it? Rate it
Tap a star to rate this recipe.
More like this
Gear that helps
- Box grater Freshly grated cheese melts better than bagged.
- Silicone spatula set Folds, scrapes and stirs without scratching pans.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Nonstick skillet Eggs and delicate fish release cleanly.
As an Amazon Associate, Flash Recipe earns from qualifying purchases. Buying through these links costs you nothing extra.
