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Chicken Bacon Ranch Quesadilla

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Chicken Bacon Ranch Quesadilla

Juicy chunks of chicken in a creamy sauce, crisp bacon, and cheese all drizzled with ranch dressing encased in a warm crispy tortilla.

  • Serves 9
  • Medium


  • Tools You'll Need



First time here? My recipes are easy to follow and contain common ingredients. I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment.

Fresh, crispy, yummy quesadillas are simply one of the best foods out there! Not only can you make a full meal out of them, you can serve them as appetizers or snacks! And the best part is there are tons of filling options! There are cheese ones, fajita ones, cheeseburger ones, and so on! If you crave it, you can make it into a quesadilla! My mind is already racing about what I will try next, lol!

Now that I’ve got your mind racing and stomach growling, let’s talk about my Chicken Bacon Ranch Quesadillas!!

Why try this Chicken Bacon Ranch Quesadillas recipe?

What makes my chicken bacon ranch quesadillas different from all the others out there? Well, for starters, I brine the chicken. Haven’t heard of brining? Ohhhh, well I’m so excited to introduce you to it!

I learned about brining chicken many years ago from a friend of a friend at a get together. This guy barbecued the best, most juicy, tender chicken I’ve EVER had from a grill. My husband and I looked at each other and immediately asked the grill master what he did to that chicken to make it soooooo good. He simply replied, “I brine my chicken”. Realizing we were clueless, he explained how he brines his chicken. Needless to say, we tried it and have never barbecued chicken without brining again. Seriously, if you want your chicken to be juicy and tender, brine it!

Secondly, I make a creamy mayo and salsa sauce to coat the cooked chicken to add a little extra something. I don’t know about you but I hate dried out chicken.

How I Brine Chicken…

Using a large plastic food storage container with a lid, place fresh or frozen chicken breasts in it, pour enough water to cover the chicken, sprinkle salt into the water, put the lid on the container and refrigerate for a minimum of 2 hours or overnight. Here’s an example of water and salt ratio, 1-1/2 quarts water and 4 tablespoons of salt. You will need to adjust the amount of salt with the amount of water you need to cover your chicken breasts.

Please note, I am not an expert on how to brine chicken but have learned the salt in the brine allows the chicken to retain moisture. And the chicken comes out juicy and tender every time!

Remember, I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment.

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Place the chicken onto a cutting board. Cut the breasts in half then slice them into thin strips.

Sprinkle the paprika, onion powder, garlic powder, and salt over the chicken. Using your hands or a bowl and spoon, rub the seasoning onto the chicken.


Coat the skillet with cooking spray and heat it to medium high. Add the chicken to the skillet and cook until tender.


While the chicken is cooking, fry the bacon until crispy. You can fry the bacon on your griddle, in the microwave, or another skillet. Whatever is easiest for you.

Set the crispy bacon on a paper towel lined plate to drain the fat and cool them off.

If you use your griddle to fry the bacon, clean it before you use it for the quesadillas.


Once the bacon has cooled enough to touch, break the strips into pieces by hand or by stacking and cutting them with a knife.

Set aside for now.


When the chicken is fully cooked, turn off the heat.
Note: If you can cut through the chicken with a spoon easily and there is no pink in the middle, then it is cooked.

Add the salsa and mayo and stir into the chicken until all strips are coated. Remove the skillet from the stove and place it on a trivet or thick towel.


Heat your griddle to 300 degrees

Spray the griddle with non-stick cooking spray. Place 2-3 tortillas (or however many will fit) on the griddle.


Using a spoon, scoop some of the chicken mixture onto one half of the tortilla. Then, sprinkle bacon bits on top of the chicken.


Sprinkle shredded cheese over the bacon. Then, drizzle ranch dressing over the cheese.


Using a spatula, close the tortilla by lifting the “empty” side and folding it over.

Lightly press down to keep it folded


Leave the tortilla on the griddle for 1 minute to allow the cheese to melt.


Repeat until you’ve used all the chicken mixture.


Serve with your favorite toppings such as sour cream, guacamole, etc. Enjoy!

"Remember, if you have any questions, leave a comment. I'm more than happy to help!"

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