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–+ servings

Delectable Chicken Quesadillas

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Quick, crowd-pleasing quesadillas filled with shredded rotisserie chicken, melty cheese, and crispy bacon, perfect for weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded Remove skin and bones before shredding.
  • 4 large flour tortillas Use low-carb tortillas for a lower-carb option.
  • 2 cups shredded cheese (cheddar or Monterey Jack recommended) A mix of both melts beautifully; smoked cheddar for a smoky note.
  • 1/2 cup Ranch dressing Greek yogurt mixed with ranch seasoning is a lighter swap.
  • 6 strips cooked bacon, crumbled Turkey bacon works as a leaner alternative.
  • to taste Olive oil or cooking spray To coat the skillet so quesadillas don’t stick.
  • to taste Fresh herbs (chives or cilantro), chopped Brightens the finished dish.

Method
 

Preparation
  1. Remove the skin and bones from the rotisserie chicken and shred the meat into bite-size pieces.
  2. Cook bacon until crisp, drain on paper towels, and crumble.
  3. Grate the cheese and chop the herbs.
Cooking
  1. Heat a nonstick skillet over medium heat and lightly coat with olive oil or cooking spray.
  2. Lay one tortilla flat and sprinkle about 1/2 cup cheese over half of it.
  3. Add a generous handful of shredded chicken, a drizzle of ranch, and crumbled bacon. Top with another 1/4 to 1/2 cup cheese.
  4. Fold the tortilla in half and place in the hot skillet. Cook 2 to 3 minutes per side until golden and cheese is melted.
  5. Transfer to a cutting board, let rest for 1 minute, then slice into wedges. Repeat with remaining tortillas and filling.
Serving
  1. Sprinkle with chopped chives or cilantro and serve hot with extra ranch, salsa, or sour cream on the side.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gSodium: 750mgFiber: 2gSugar: 1g

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, warm in a skillet over medium-low heat for 3–4 minutes per side. For extra crispness, brush tortillas lightly with olive oil or butter before cooking.
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