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Grilled Chicken Bacon Ranch Quesadillas are the ultimate comfort food, offering a delightful combination of savory grilled chicken, crispy bacon, creamy ranch dressing, and melty cheese all wrapped in a warm flour tortilla. This dish is not just a meal; it’s an experience that encapsulates the essence of indulgent dining. Perfect for family dinners, game day snacks, or casual get-togethers, these quesadillas are sure to be a crowd-pleaser. In this article, we will delve into the ingredients, preparation methods, and helpful tips to make these quesadillas a standout dish that will impress your taste buds and leave everyone asking for seconds.

Grilled Chicken Bacon Ranch Quesadillas

Indulge in the deliciousness of Grilled Chicken Bacon Ranch Quesadillas, a perfect blend of savory grilled chicken, crispy bacon, creamy ranch dressing, and gooey cheese wrapped in a warm tortilla. Ideal for game day, family dinners, or casual gatherings, these quesadillas are easy to make and sure to impress! Discover essential tips on ingredient preparation, cooking techniques, and serving suggestions to elevate your dining experience with this crowd-pleasing dish.
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Ingredients
  

2 large boneless, skinless chicken breasts

4 strips of bacon, cooked until crispy

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup ranch dressing

4 large flour tortillas

1 tablespoon extra virgin olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or additional ranch dressing, for serving

Instructions
 

Prepare the Chicken: In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts, ensuring they are well coated for maximum flavor.

    Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook for approximately 7-8 minutes on each side, or until the chicken is cooked through and the juices run clear. This should result in a golden crust. Once cooked, remove from the skillet and allow the chicken to rest for a few minutes before slicing it thinly against the grain.

      Chop the Bacon: While the chicken is resting, crumble the crispy bacon strips into small pieces. This will add a delightful crunch to the quesadillas.

        Assemble the Quesadillas: On a clean, flat surface, lay out one flour tortilla. Spread a generous tablespoon of ranch dressing over half of the tortilla. Layer with sliced chicken, crumbled bacon, and a handful of both cheddar and Monterey Jack cheeses. Carefully fold the tortilla over to form a half-moon shape, pressing it gently to hold the filling inside.

          Grill the Quesadillas: Preheat a large skillet or grill pan over medium heat. Lightly grease the pan with a little oil or non-stick cooking spray to prevent sticking. 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 has melted and starts to bubble. Repeat this process with the remaining tortillas.

            Serve: Once grilled to perfection, remove the quesadillas from the skillet and allow them to cool for a minute. Slice each quesadilla into wedges and sprinkle with freshly chopped cilantro for a pop of color. Serve immediately with additional ranch dressing or sour cream on the side for dipping.

              Prep Time, Total Time, Servings:

                20 minutes | 30 minutes | Serves 4