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Quesadillas are a beloved staple in many households, celebrated for their versatility and ease of preparation. Whether enjoyed as a quick snack, a satisfying meal, or a party appetizer, quesadillas can cater to a wide variety of tastes and preferences. One particular variation that has captured the hearts and appetites of many is the Grilled Chicken Bacon Ranch Quesadilla. This dish takes the classic quesadilla and elevates it with the rich flavors of crispy bacon, tender grilled chicken, and indulgent creamy ranch dressing, making it a perfect choice for family dinners, game day gatherings, or casual get-togethers with friends.

Grilled Chicken Bacon Ranch Quesadillas

Discover the ultimate comfort food with Grilled Chicken Bacon Ranch Quesadillas! This tasty twist on a classic favorite combines juicy grilled chicken, crispy bacon, and gooey cheese, all wrapped in a soft tortilla. Perfect for family dinners, game day snacks, or casual gatherings, these quesadillas are easy to make and packed with flavor. With simple ingredients and just 30 minutes of prep time, you’ll impress everyone at the table with this delicious dish!
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Ingredients
  

2 large chicken breasts, boneless and skinless

4 strips of bacon, cooked until crispy

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup ranch dressing

4 large flour tortillas

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or additional ranch dressing (for serving)

Instructions
 

Prepare the Chicken: In a bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning mixture all over the chicken breasts.

    Cook the Chicken: Heat the olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 7-8 minutes on each side, or until they are fully cooked and juices run clear. Once cooked, remove from the skillet and let it rest for a few minutes before slicing it thinly.

      Chop the Bacon: While the chicken is resting, crumble the cooked bacon into small pieces.

        Assemble the Quesadillas: Lay out a flour tortilla on a clean surface. Spread a generous tablespoon of ranch dressing over half of the tortilla. Layer the sliced chicken, crumbled bacon, and a handful of cheddar and Monterey Jack cheeses on top of the ranch. Fold the tortilla over to create a half-moon shape.

          Grill the Quesadillas: Heat a large skillet or grill pan over medium heat. Lightly grease the pan with a bit of oil or cooking spray. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side or until the tortilla is golden brown and the cheese is bubbling. Repeat with the remaining tortillas.

            Serve: Remove the quesadillas from the skillet and let them cool for a minute. Cut into wedges and garnish with chopped cilantro. Serve with additional ranch dressing or sour cream on the side.

              Prep Time, Total Time, Servings:

                20 minutes | 30 minutes | 4 servings