Grilled

Layers of melted cheese, grilled chicken, crispy bacon and ranch cream cheese make these chicken bacon ranch quesadillas irresistible.

Chicken Bacon Ranch Quesadilla.Chicken Bacon Ranch Quesadilla.

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Chicken bacon ranch quesadillas got their fame from Chili's Bar and Grill. It's a popular appetizer on their menu, but it's large enough to enjoy as a meal on its own.

My quesadilla recipe uses the dial fold, which means it has layer upon layer of grilled chicken, crispy bacon, and melted cheeses.

ingredients

  • Chicken: Use boneless, skinless chicken breast. Look for thick ones with the rib meat (or chicken tender) attached.
  • Oil: You will need an oil with a high smoke point, such as vegetable oil or avocado oil.
  • Taco seasoning: I make it in a jar and sprinkle it on many recipes.
  • Bacon: Use the original bacon. Thick cut bacon is not needed for this recipe. You want the pieces to be nice and crispy.
  • Cheese cream: This will take this quesadilla to the next level. It will mix better if you let it sit at room temperature for at least 30 minutes.
  • Ranch dressing: Use bottled stuff or use homemade ranch dressing by mixing sour cream, mayonnaise, ranch dressing and salt
  • Green onion: Slice a whole onion, the green part and the white part.
  • Large Flour Tortillas: Look for really large ones used for making wraps or burritos.
  • Grated cheese: I recommend the Oaxaca cheese. It's an excellent dark cheese. You can also use Monterrey jack, pepper jack, or cheddar cheese.
  • Side: 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 serving sizes and full ingredient list.


How to cook chicken and bacon ranch quesadillas

This recipe is cooked on a flat griddle such as Evo Grill or Blackstone. It can also be prepared in a large skillet on the stovetop or grill.

  1. FIRST STEP: Pound the chicken breast until evenly thick, about 1/2 inch. Rub with oil and taco seasoning.
Pounding chicken.Pounding chicken.
Seasoned chicken.Seasoned chicken.
  1. STEP TWO: Heat the griddle or pan over medium heat.
  1. STEP THREE: Cook the bacon for 8-10 minutes, turning often. You want it to be brown and crunchy. Place on a paper towel-lined plate to drain.
Crispy bacon on the plate.Crispy bacon on the plate.
  1. STEP FOUR: Place the chicken on the griddle on the bacon fat. Cook for 10-12 minutes, turning halfway. The internal temperature should be 165F.
Seared chicken.Seared chicken.
  1. STEP FIVE: In a large bowl, combine cream cheese, ranch dressing, and green onions.
Blend of cream cheese and ranch.Blend of cream cheese and ranch.
  1. STEP SIX: Chop the cooked chicken and bacon. Stir into the cream cheese mixture.
Diced seared chicken.Diced seared chicken.
Chicken and bacon ranch mix.Chicken and bacon ranch mix.
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. 
  1. STEP SEVEN: Cut a slit from the bottom center of the tortillas to the center.
Tortilla cut in half.Tortilla cut in half.
  1. STEP EIGHT: In the bottom right corner, add 1/4 of the chicken mixture. On top add 1/4 of the grated cheese. Top left, add 1/4 of the chicken. Bottom left, add 1/4 more cheese.
cheese and chicken in squares on tortilla.cheese and chicken in squares on tortilla.
  1. STEP NINE: Fold the bottom quarter up over the grated cheese. Fold it to the left over the chicken. Fold it over the cheese. Repeat with the other tortilla and the remaining chicken and cheese.
  1. STEP TEN: Reduce the plate to a minimum. Pour the oil onto the griddle.
  1. STEP ELEVEN: Add the folded quesadilla to the griddle. Brown on both sides until golden brown and cheese melts. Season with a pinch of salt.
Quesadillas on the plate.Quesadillas on the plate.

How to serve chicken and bacon ranch quesadillas

Remove the quesadillas from the grill. Cut each one in half. Sprinkle with green onions for garnish and serve with pico de gallo, hot sauce, sour cream or other ranch dressing.

Chicken Bacon Ranch Quesadilla.Chicken Bacon Ranch Quesadilla.

Warehousing

Store leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave. You can also freeze them for a couple of months.

GCG Pro Pitmaster Tips

  • Pound the chicken so that it has an even thickness; this will help it cook evenly
  • Bring the cream cheese to room temperature so that it mixes better
  • For party-sized appetizers, make them on smaller flour tortillas

Frequent questions

What is the best melting cheese quesadilla?

I find that Mexican cheeses like Oaxaca cheese and Chihuahua cheese melt better. But Monterey jack, pepper jack and mozzarella also melt very well.

Do you put butter or oil in pan for quesadilla?

Both will work great, as long as the griddle is set to low heat. If you cook on higher heat with butter, it can darken and burn.

What is ranch made of?

Ranch is a popular American herb blend that usually includes parsley, chives, and dill mixed with garlic powder, onion powder, and salt. The dressing is often mixed with sour cream, mayonnaise, and buttermilk to make the dressing.

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  • Season: Using a meat mallet, pound the chicken breast until it is evenly thick. Rub with oil and taco seasoning.

  • Thermal plate: Heat the griddle over medium heat.

  • Cook the bacon: Arrange the bacon on the griddle. Cook for 8-10 minutes, turning frequently, until golden and crisp. Place on a plate lined with absorbent paper.

  • Cook the chicken: Place the chicken on the griddle on the bacon fat. Cook for 10-12 minutes, turning halfway. The internal temperature should be 165F.

  • Mix: In a large bowl, combine cream cheese, ranch dressing, and green onions.

  • Cut: Chop the chicken and bacon. Stir it into the cream cheese mixture.

  • Build: Cut a slit from the bottom center of the tortilla to the center. In the bottom right corner, add 1/4 of the chicken mixture. On top add 1/4 of the grated cheese. On the left, add 1/4 chicken. Bottom left, add 1/4 more cheese.

  • Fold: Fold the bottom quarter up over the grated cheese. Fold it to the left over the chicken. Fold it over the cheese.

  • Repeat: Repeat with the other tortilla and the remaining chicken and cheese.

  • Regular: Reduce the plate temperature to minimum. Pour a couple of teaspoons of oil onto the griddle.

  • Grill: Add the folded quesadilla to the griddle. Brown on both sides until golden brown and until the cheese melts. Season with a pinch of salt.

Calories: 385kcalCarbohydrates: 10GProtein: 15GFat: 31GSaturated fats: 13GPolyunsaturated fats: 6GMonounsaturated fat: 10GTrans fats: 0.1GCholesterol: 76mgSodium: 532mgPotassium: 229mgFiber: 1GSugar: 2GVitamin A: 540UIC vitamin: 1mgSoccer: 162mgIron: 1mg

Nutrition information is calculated automatically, so should only be used as an approximation.

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