Crack Chicken Quesadillas

Instructions:

1. In a large bowl, combine the shredded chicken, cream cheese, mozzarella, cheddar, bacon, and ranch seasoning. Mix until creamy and well blended.
2. Heat a large skillet over medium heat and melt a small amount of butter or oil.
3. Place one tortilla in the skillet and spread a generous layer of the crack chicken mixture over half of the tortilla.
4. Fold the tortilla over to close and press gently with a spatula.
5. Cook for 2 to 3 minutes per side, until the tortilla is golden and crispy and the filling is hot and melty.
6. Remove from the skillet and repeat with the remaining tortillas and filling.
7. Slice into wedges and serve hot.

Variations

• Add sliced jalapeños to the filling for a spicy kick.
• Use pepper jack cheese instead of mozzarella for extra heat.
• Swap flour tortillas for low-carb or whole wheat tortillas.
• Add chopped green onions directly into the filling for extra flavor.

Tips

• Make sure the cream cheese is fully softened for a smooth filling.
• Cook over medium heat to prevent the tortilla from browning before the filling melts.
• Do not overfill the quesadillas, which makes flipping easier.
• Serve immediately for the best texture, with ranch, salsa, or sour cream on the side.