Ingredients
1 (12-oz) package refrigerated grilled chicken strips
6 soft taco flour tortillas
1½ cups shredded cheddar cheese
12 slices cooked bacon
1/2 cup bottled ranch dressing
Steps
Lay a tortilla on a flat surface. Sprinkle shredded cheddar cheese in an even layer over the tortilla. Top one half of the tortilla with cooked chicken and crispy bacon. Drizzle ranch dressing over the chicken mixture.
Heat a large skillet over medium heat. Spray pan with cooking spray. Gently transfer the tortilla to the hot skillet. Cook for 1 minute until the cheese starts to melt. Fold the cheese side over on top of the chicken mixture.
Cook for 2 minutes more, using a spatula to flip until each side is golden-brown and crispy. Remove from the skillet.
Cut the quesadilla into wedges and serve warm.
Tips
- Use low-carb tortillas for a low-carb meal.
- You can use any cooked chicken you have on hand, such as rotisserie chicken, thawed frozen chicken strips, or leftover grilled chicken.
- Variations include adding onions, mushrooms, bell peppers, or substituting cheddar cheese with Monterey jack cheese.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven or microwave.
Required Tools
- 12-inch Non-Stick Skillet
- Rotary Cheese Grater
- Chef Knives
- Cutting Board