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
- Preheat your Blackstone griddle or a large skillet over medium heat.
- Cook the ground chicken with garlic powder, onion powder, salt, and pepper until fully cooked and browned.
- Stir in the chopped bacon and ranch dressing, mixing until well coated.
- 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.
- Place folded quesadillas on the griddle or skillet. Cook 2–3 minutes per side until golden and crispy.
- 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.