Instructions
Step 1: In a large bowl, combine the shredded chicken, crumbled bacon, shredded cheese, and ranch dressing. Mix until everything is evenly coated.
Step 2: Place a tortilla on a flat surface and spread about 1/4 of the mixture evenly over one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat with remaining tortillas and filling.
Step 3: Heat a large skillet over medium heat and add a small amount of butter or spray with cooking spray.
Step 4: Cook each quesadilla for 2–3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
Step 5: Remove from skillet and let cool slightly before slicing into wedges. Garnish with parsley or green onions if desired. Serve warm.
Storage Information
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best results. Avoid microwaving to maintain the crispy texture.
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