Chicken Bacon Ranch Quesadillas

This came together quick—and the kids *loved* it. Big hit all around and definitely going into the weeknight rotation. If you don’t have a Blackstone, no worries—a large skillet on the stovetop works just as well.

Ingredients

• 1½ lbs ground chicken
• 4–6 slices center-cut bacon, cooked and chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• ¼ cup light ranch dressing (or Greek yogurt + ranch seasoning)
• 1 cup shredded cheddar or mozzarella cheese
• 4 large whole wheat or low-carb tortillas
• Olive oil or cooking spray

Instructions

1. Preheat your Blackstone griddle or a large skillet over medium heat.
2. Cook the ground chicken with garlic powder, onion powder, salt, and pepper until fully cooked and browned.
3. Stir in the chopped bacon and ranch dressing, mixing until well coated.
4. Lay tortillas flat. On one half of each tortilla, add a layer of cheese, spoon over the chicken-bacon mix, then fold the tortilla over.
5. Place folded quesadillas on the griddle or skillet. Cook 2–3 minutes per side until golden and crispy.
6. Slice and serve warm. Boom—done!

Suggested Sides

• Garlic Green Beans: Toss trimmed green beans with olive oil, garlic, salt, and pepper. Sauté until tender with a little char.
• Chopped Tomato & Cucumber Salad: Mix diced cucumber, cherry tomatoes, red onion, olive oil, vinegar or lemon, and fresh herbs.
• Air-Fried Sweet Potato Coins: Toss with oil, paprika, garlic powder, salt, and pepper. Air fry at 400°F for 15–18 minutes.
• Three Bean Salad: Mix green beans, kidney beans, chickpeas, and red onion with a tangy vinaigrette. Chill before serving.

No matter how you plate it, this one’s a keeper—and easy to pull together even on a weeknight.