Chicken Bacon Ranch Quesadillas
Creamy, cheesy, and packed with irresistible flavor, Chicken Bacon Ranch Quesadillas are a perfect weeknight dinner option.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Griddle
Ingredients
Ingredients
- 6-7 pieces boneless skinless chicken thighs
- 1 oz Hidden Valley ranch seasoning packet
- 1/2 unit lime (juice)
- 7 oz La Costena brand pickled jalapeños (can) Use juice from the can only
- 3 tablespoons olive oil
- 0.4 oz Hidden Valley buttermilk restaurant-style ranch seasoning
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup half and half
- 1/2 tablespoon dried minced onion
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon prepared horseradish (optional)
- 2-3 tablespoons finely diced pickled jalapeños (optional)
- 4 pieces burrito-sized flour tortillas
- 8 oz shredded sharp cheddar cheese
- 8 oz shredded colby jack cheese
- to taste oz cream cheese (softened, for spreading inside quesadillas)
- 4 strips cooked bacon, chopped
- to taste pieces additional diced pickled jalapeños (for topping, optional)
Instructions
- 1. In a mixing bowl, combine chicken thighs with the ranch seasoning packet, lime juice, and 2 tablespoons of the pickled jalapeño juice. Toss to coat, let marinate for at least 10 minutes. Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Transfer to a plate and shred or chop the chicken.
- 2. In a medium bowl, whisk together the buttermilk ranch seasoning, mayonnaise, sour cream, half and half, dried minced onion, Worcestershire sauce, optional horseradish, and optional diced jalapeños. Mix well and refrigerate while you prepare the other ingredients.
- 3. While the chicken is resting, cook the bacon strips in a skillet until crispy, then chop into small pieces.
- 4. Lay out the flour tortillas. On half of each tortilla, spread a thin layer of cream cheese. Layer with shredded chicken, bacon, cheddar, colby jack, and a drizzle of ranch sauce. Sprinkle on additional jalapeños if you like a kick! Fold the tortillas in half.
- 5. Heat a large nonstick skillet or griddle over medium heat. Place the assembled quesadillas in the skillet (work in batches if needed). Cook 2–3 minutes per side, pressing gently, until the tortillas are golden brown and the cheese is melted.
- 6. Slice into wedges, top with any remaining ranch sauce, extra jalapeños, and enjoy while hot!
Notes
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For best results, let them cool completely before packing, and place parchment paper between layers to avoid sticking.