Chicken Bacon Ranch Quesadillas
Enjoy all the bold flavors of the restaurant favorite with these healthier Chicken Bacon Ranch Quesadillas! Packed with savory chicken, crispy bacon bits, and gooey melted cheese, this easy recipe even sneaks in fresh broccoli for an added vegetable bonus the whole family will love.
Ingredients
- 8 fajita-sized flour tortillas
- 4 slices cheddar cheese pre-sliced sandwich size
- 1 cup pre-cooked chicken breast cut into bite-sized pieces
- 1 cup fresh broccoli florets diced
- 4 tablespoon bacon flavored bits
- 4 tablespoon light ranch dressing Hidden Valley Ranch recommended
- 1 cup reduced fat shredded Mexican cheese blend Sargento's Reduced Fat 4 Cheese Mexican Blend recommended
- Canola cooking spray
Instructions
- Dice pre-cooked chicken and broccoli into bite-sized pieces. Set aside.
- Place one plain tortilla on a separate workspace. This could be a large plate, additional cutting board, or even a piece of wax paper or foil for quick cleanup.
- Cut one slice of cheddar cheese in half. Then lay the two pieces lengthwise in the center of the tortilla.
- Place ¼ cup of the chicken on top of the cheese.
- Place ¼ cup of broccoli on top of the chicken and then sprinkle on 1 tablespoon of the bacon flavored bits.
- Drizzle 1 tablespoon of the ranch dressing over the ingredients.
- Sprinkle ¼ cup of the shredded cheese on top. This cheese will serve as the "glue" when it melts to help keep your other tortilla connected (see next step)!
- Place another plain tortilla on top and spray it (the top of your quesadilla) lightly with your cooking spray.
- Lightly spray frying pan. Then, using your large spatula, carefully transfer the assembled quesadilla to the prepared pan.
- Place pan on stovetop. Cook over medium heat for 5-7 minutes. Reduce the heat slightly, then use your large spatula to flip the quesadilla over and cook an additional 5 minutes.
- The quesadilla is finished cooking once you can see that the cheese towards the edges is melted and both sides of the quesadilla are light to medium golden brown.
- Repeat steps for additional quesadillas.
- Place one cooked quesadilla at a time on the cutting board. Use a pizza cutter to cut it into quarters, then plate!
- Some tasty and fun dip ideas for Chicken Bacon Ranch Quesadillas include sour cream, extra ranch dressing, pizza sauce and/or melted cheddar.
Notes
You can swap out the pre-cooked chicken breast for rotisserie.
Feel free to add additional ingredients, like jalapeños, mushrooms or extra cheese.
Keep cooked quesadillas warm by either loosely covering them with foil or by placing them in a second frying pan on your stove over very low heat, flipping and reordering occasionally. They can be layered to keep warm without stacking them entirely on top of each other (think of a lopsided pile of pancakes). This is to avoid them getting soggy while the remaining are assembled and cooked!
Store in an airtight container, refrigerate and enjoy any leftovers within 3-4 days.
Nutrition
Serving: 1 quesadillaCalories: 440kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 52mgSodium: 1015mgPotassium: 337mgFiber: 3gSugar: 3gVitamin A: 394IUVitamin C: 21mgCalcium: 484mgIron: 3mg
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