Cheesy Bacon Ranch Quesadilla

Instructions:

1. Heat a skillet over medium heat and lightly butter one side of each tortilla.
2. Place one tortilla, butter-side down, in the heated skillet.
3. Spread 1 tablespoon of ranch dressing evenly over the top side of the tortilla.
4. Sprinkle half of the cheddar and mozzarella cheese evenly over the ranch layer.
5. Add shredded chicken (if using) and crumbled bacon over the cheese.
6. Top with the remaining cheese, then place the second tortilla on top, butter-side facing up.
7. Cook for 2–3 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese has melted completely.
8. Transfer the quesadilla to a cutting board and let it rest for a minute before slicing into wedges.
9. Garnish with chopped parsley or green onions, if desired. Serve warm with extra ranch dressing or sour cream on the side.

Variations :

• Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce before folding for a spicy twist.
• Veggie Boost: Add sautéed onions, bell peppers, or mushrooms for extra texture and flavor.
• Meat Swap: Use cooked ground beef, turkey, or leftover steak instead of chicken.
• Cheese Options: Try pepper jack, Monterey Jack, or gouda for different cheese profiles.

Tips :

• Cook the quesadilla on medium heat to allow the cheese to melt without burning the tortilla.
• Use a large spatula or plate to help flip the quesadilla cleanly and safely.
• Press down lightly with the spatula while cooking to help bind the filling and achieve a crispier exterior.
• For crispier bacon, cook it in the oven or air fryer before crumbling into the filling.
• Leftover quesadilla slices reheat well in a skillet or toaster oven — avoid microwaving to maintain the crispiness.