Chicken Bacon Ranch Quesadillas (Print Version)
Golden tortillas packed with chicken, bacon, and melty Oaxaca. A drizzle of spicy-sweet jalapeño ranch finishes it off.
# Ingredients:
01 -
4 large soft tortillas
02 -
2 cups shredded cooked chicken
03 -
1.5 cups grated Oaxaca cheese
04 -
6 crispy bacon slices, crumbled up
05 -
1 tablespoon butter or oil for cooking
06 -
2 tablespoons Melinda's spicy honey
07 -
0.25 cup Melinda's ranch infused with jalapeños
08 -
Optional: chopped onion, lime juice, jalapeño slices, fresh cilantro
# Steps:
01 -
Combine the ranch with jalapeños and the spicy honey in a small dish. Add a squeeze of lime if you like.
02 -
Spread the sauce all over one side of each tortilla. On one half, pile up the chicken, bacon, and cheese. Fold the tortilla to seal it into a half-circle.
03 -
Bring your griddle up to about 350°F and use a little oil to coat the surface. Cook each quesadilla for around 3-4 minutes per side until both sides are golden and the cheese is gooey.
04 -
Let the quesadillas sit for 1-2 minutes to settle. Then cut them into slices and pair with extra sauce for dipping.
# Notes and Tips:
01 -
Don’t stuff too much in the tortillas, or flipping gets tricky.
02 -
Crunchy bacon beats soggy—make sure it’s cooked well before crumbling.
03 -
Use ingredients that aren’t cold so everything spreads and melts more evenly.