Chicken Bacon Ranch Quesadillas

Instructions:

1. Heat a skillet over medium heat and lightly grease it with butter or olive oil.
2. Place one tortilla in the skillet and spread ranch dressing over half of it.
3. Layer chicken, bacon, cheddar, and mozzarella evenly over the ranch-coated side.
4. Fold the tortilla in half and cook for 2 to 3 minutes per side, or until golden brown and crispy.
5. Repeat the process with the remaining tortillas.
6. Slice each quesadilla into wedges, garnish with fresh parsley, and serve hot with extra ranch for dipping.

Variations

• Add sliced jalapeños or sautéed onions inside for extra heat and flavor.
• Substitute pepper jack cheese for added spice.
• Use rotisserie chicken for added convenience.
• Add spinach or thinly sliced bell peppers for a vegetable boost.
• Swap ranch for chipotle mayo for a smoky, spicy twist.

Tips

• Cook the quesadillas over medium heat to ensure the cheese melts without burning the tortilla.
• Crisp the bacon well so it stays crunchy inside the quesadilla.
• If the filling spills out while cooking, gently press the edges with a spatula to seal them.
• Let the quesadillas rest for one minute before slicing to keep the cheese from running.
• Serve with ranch, sour cream, or salsa for dipping.