Chicken Bacon Ranch Quesadillas

Looking for an easy, customizable dinner idea? Look no further! This chicken, bacon ranch quesadilla is perfect for feeding the whole crew and can be made in less than 30 minutes! Featuring our jalapeño cheddar cheese, this quesadilla is simply delicious! But if you don’t like jalapeños, you can substitute it for our creamy farmhouse cheddar instead!

Ingredients

• 1 boneless skinless chicken breasts

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 4 large flour tortillas

• 1 cup Dan and Debbie’s jalapeño cheddar (or substitute Dan and Debbie’s farmhouse cheddar cheese); shredded

• 6 strips cooked and chopped crispy bacon

• 1/2 cup diced bell pepper

• 1/2 cup diced onion

• ranch dressing

• Dan and Debbie’s salted butter

Instructions

• In a mixing bowl, combine the thinly sliced chicken breasts with salt, pepper, onion powder, garlic powder, smoked paprika, and chili powder. Toss the chicken until evenly coated with the seasoning mix.

• In a large skillet over medium heat, add a tablespoon of butter (or use the same pan you used to cook the bacon). Saute the diced bell peppers and onions until they become soft and slightly caramelized. Remove the sautéed veggies from the pan and set them aside.

• In the same skillet, add a bit more butter if needed. Add the seasoned chicken slices and cook them until they are fully cooked through and reach an internal temperature of 165 degrees Fahrenheit. The chicken should be nicely browned and juicy. Dice the chicken.

• Lay one flour tortilla flat on a clean surface. Sprinkle a layer of shredded cheese on one-half of the tortilla. Top the cheese with cooked chicken slices, chopped bacon, and the sauteed bell peppers and onions. Drizzle a generous amount of ranch dressing over the fillings. Sprinkle some more shredded cheese on top for extra goodness.

• Fold the tortilla in half, covering the fillings to form a half-moon shape. In a preheated air fryer or a clean skillet, add a small amount of butter. Cook the quesadilla until the tortilla is crispy and the cheese is melted. If using an air fryer, cook at 400 degrees Fahrenheit for 4-5 minutes; if using a skillet, cook over medium heat for about 2-3 minutes on each side.

• Repeat the process with the remaining tortillas and fillings. Once all the quesadillas are cooked, slice them into halves or quarters. Serve hot, and enjoy your irresistibly delicious chicken bacon ranch quesadillas