BBQ Chicken Bacon Ranch Quesadillas
These BBQ Chicken Bacon Ranch Quesadillas are a quick, crowd-pleasing dinner packed with smoky bacon, tangy BBQ chicken, creamy ranch, and melty cheese—all crisped to perfection in a golden tortilla. Ready in just 20 minutes, they’re endlessly customizable and perfect for busy weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 flour tortillas (8-inch or burrito-size, whole wheat optional)
- 2 cups cooked chicken (shredded or chopped, about 280g)
- 1/3 cup BBQ sauce (80ml)
- 1/4 cup ranch dressing (60ml)
- 6 slices bacon (cooked crisp and chopped)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend, about 200g)
- 2 green onions (thinly sliced, optional)
- Butter or oil (for the pan, about 1 tsp per batch)
- Optional: jalapeños (fresh or pickled), chopped cilantro, diced tomatoes or red onion, avocado slices
Instructions
- Prep your ingredients: Shred or chop the cooked chicken. Cook bacon until crispy, then drain and chop. Shred cheese if needed. Slice green onions and prep any optional veggies.
- In a medium bowl, combine shredded chicken, BBQ sauce, and ranch dressing. Stir until chicken is evenly coated. Fold in chopped bacon and green onions (if using).
- Lay out 4 tortillas. Sprinkle about 1/4 cup shredded cheese over half of each tortilla. Spoon about 1/2 cup of the chicken mixture over the cheese, then top with another 1/4 cup cheese. Fold tortillas over to create half-moons.
- Heat a large skillet over medium heat. Add a small pat of butter or drizzle of oil for each batch. Place 1-2 quesadillas in the pan and cook for 2-3 minutes per side, until golden and crispy and cheese is melted. Repeat with remaining quesadillas.
- Let quesadillas rest for 1 minute, then slice into triangles. Serve warm with extra ranch or BBQ sauce for dipping.
Notes
Don’t overfill the quesadillas to avoid spillage. Use cheese both under and over the filling to help seal the quesadilla. For a crispier texture, use butter in the pan; for a lighter option, use oil. Keep finished quesadillas warm in a 200°F oven if making a large batch. Customize with extra veggies, different cheeses, or gluten-free/dairy-free swaps as needed.
Nutrition
- Serving Size: 1/2 quesadilla (about 1/4 of recipe)
- Calories: 410
- Sugar: 4
- Sodium: 900
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 2
- Protein: 23
Keywords: BBQ chicken quesadilla, bacon ranch quesadilla, easy dinner, 20 minute meal, cheesy quesadilla, family friendly, skillet recipe, comfort food, party snack, weeknight dinner