Layers of melted cheese, grilled chicken, crispy bacon and ranch cream cheese make these chicken bacon ranch quesadillas irresistible.
Save this BBQ Tip
Enter your email, and I’ll send this link directly to your inbox. Plus, you’ll get new BBQ recipes and tips weekly.
Table of Contents
Chicken bacon ranch quesadillas got their fame from Chili’s Bar and Grill. It’s a popular appetizer on their menu, but it’s big enough it can be enjoyed as a meal all on its own.
My quesadilla recipe uses the quadrant fold hack, which means it has layers upon layers of grilled chicken, crispy bacon and melted cheeses.
Ingredients
- Chicken: Use skinless, boneless chicken breast. Look for thick ones with the rib meat (or chicken tender) attached.
- Oil: You’ll need an oil with a high smoke point like vegetable oil or avocado oil.
- Taco Seasoning: I make this by the jar and sprinkle it on so many recipes.
- Bacon: Use original bacon. No need for thick-cut bacon for this recipe. You want the pieces to be nice and crispy.
- Cream Cheese: This is going to make this quesadilla next level. It will mix better if you let it rest at room temp for at least 30 minutes.
- Ranch Dressing: Use the bottled kind or use homemade ranch dressing by mixing sour cream, mayo, ranch seasoning and salt
- Green Onion: Slice one whole onion – the green and white part.
- Large Flour Tortillas: Look for the really big ones used to make wraps or burritos.
- Shredded Cheese: I recommend Oaxaca cheese. It’s a great melting cheese. You can also use Monterrey jack, pepper jack or cheddar cheese.
- Garnish: Salsa, green onions, pico or sour cream.
SUBSTITUTIONS: If you like things a little spicy, you can also mix in some chipotle sauce or diced jalapeños.
See the full recipe card below for servings and a full list of ingredients.
How to cook chicken bacon ranch quesadillas
This recipe is cooked on a flattop griddle like an Evo Grill or Blackstone. It can also be prepared in a large skillet on the stove or grill.
- STEP ONE: Pound the chicken breast to an even thickness, about 1/2 of a inch. Rub with oil and taco seasoning.
- STEP TWO: Heat the griddle or pan to medium heat.
- STEP THREE: Cook the bacon for 8-10 minutes, flipping often. You want it to be brown and crispy. Set on paper towel-lined plate to drain.
- STEP FOUR: Place the chicken on the griddle on the bacon grease. Cook for 10-12 minutes, flipping halfway. The internal temperature should be 165F.
- STEP FIVE: In a large bowl, combine the cream cheese, ranch dressing and green onions.
- STEP SIX: Chop the cooked chicken and bacon. Fold into the cream cheese mixture.
PRO TIP: You can stop here if you just want amazing chicken salad. This mixture is great on sandwiches or served with crackers or tortilla chips.
- STEP SEVEN: Cut a slit from the bottom center of the tortillas to the center.
- STEP EIGHT: To the bottom right corner, add 1/4 of the chicken mixture. Above that, add 1/4 of the shredded cheese. To the top left, add 1/4 of the chicken. To the bottom left, add 1/4 more cheese.
- STEP NINE: Fold the bottom quarter up over the shredded cheese. Fold that to the left over the chicken. Fold that down over the cheese. Repeat with the other tortilla and remaining chicken and cheese.
- STEP TEN: Reduce griddle to low. Drizzle oil on the griddle.
- STEP ELEVEN: Add the folded quesadilla to the griddle. Sear on both sides until golden brown and the cheese melts. Season with a pinch of salt.
How to serve chicken bacon ranch quesadillas
Remove the quesadillas from the grill. Cut each in half. Sprinkle with green onions to garnish and serve with pico de gallo, hot sauce, sour cream or more ranch dipping sauce.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave. You can also freeze these for a couple of months.
GCG Pro Pitmaster Tips
- Pound your chicken so it has an even thickness; this will help it cook evenly
- Bring the cream cheese to room temp so it blends better
- For party-size appetizers, make these on smaller flour tortillas
Frequently Asked Questions
I find Mexican cheeses like Oaxaca cheese and Chihuahua cheese melt the best. But monterey jack, pepper jack and mozzarella also melt very well.
Either one will work great, so long as you have your griddle set to a low heat. If you cook at a higher heat with butter, it can brown and burn.
Ranch is a popular American herb mixture that usually includes parsley, chives and dill mixed with garlic powder, onion powder and salt. The seasoning is often mixed with sour cream, mayo and buttermilk to make dressing.
More appetizer recipes
Newest Recipes
Want even more great grilling recipes and tips? Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. If you make a recipe, please leave a comment and rating below.
Save this BBQ Tip
Enter your email, and I’ll send this link directly to your inbox. Plus, you’ll get new BBQ recipes and tips weekly.
Chicken Bacon Ranch Quesadillas
Ingredients
- 1 boneless, skinless chicken breast
- 1 tsp vegetable oil
- 1/2 tsp taco seasoning
- 4 slices bacon
- 4 ozs cream cheese, softened
- 2 tbsp ranch dressing
- 1 green onion, sliced
- 2 tsp vegetable oil
- 2 large flour tortillas
- 1/2 cup Oaxaca or Monterey jack cheese, shredded
Instructions
- Season: Using a meat mallet, pound the chicken breast to even thickness. Rub with oil and taco seasoning.
- Heat Griddle: Heat your griddle to medium heat.
- Cook Bacon: Place the bacon on the griddle. Cook for 8-10 minutes, flipping often, until brown and crispy. Place on a paper towel-lined plate.
- Cook Chicken: Place the chicken on the griddle on the bacon grease. Cook for 10-12 minutes, flipping halfway. The internal temperature should be 165F.
- Mix: In a large bowl, combine the cream cheese, ranch dressing and green onions.
- Chop: Chop the chicken and the bacon. Fold it into the cream cheese mixture.
- Build: Cut a slit from the bottom center of the tortilla to the center. To the bottom right corner, add 1/4 of the chicken mixture. Above that, add 1/4 of the shredded cheese. To the left, add 1/4 chicken. To the bottom left, add 1/4 more cheese.
- Fold: Fold the bottom quarter up over the shredded cheese. Fold that to the left over the chicken. Fold that down over the cheese.
- Repeat: Repeat with the other tortilla and remaining chicken and cheese.
- Adjust: Reduce the griddle temp to low. Drizzle a couple of teaspoons of oil on the griddle.
- Grill: Add the folded quesadilla to the griddle. Sear on both sides until brown and the cheese is melted. Season with a pinch of salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
