These hearty Chicken Beef Bacon Ranch Quesadillas bring together tender shredded chicken and beef, smoky bacon, creamy ranch, and melty cheese inside golden, crisp tortillas. They’re quick to make, full of bold savory flavors, and perfect for a busy weeknight or casual gathering. If you love bacon-forward party food, you might also enjoy this fun appetizer idea: beef bacon jalapeño popper cheese balls.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 (one large quesadilla per person, cut into wedges)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 810 kcal
- Protein: 41 g
- Carbohydrates: 54 g
- Fat: 52 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 1,100 mg
Why Make This Chicken Beef Bacon Ranch Quesadilla
This recipe blends familiar comfort flavors into one portable bite. You get the smoky crisp of bacon, the rich savor of beef and chicken, and the tangy creaminess of ranch—all balanced by melted cheese and a toasty tortilla. They smell irresistible while cooking and deliver a mix of textures: crunchy outside, gooey cheese, and meaty filling. These quesadillas are fast, forgiving, and easy to scale for guests or kids.
How to Make Chicken Beef Bacon Ranch Quesadilla
Follow simple steps for a quick, satisfying meal. Prepare the filling, build the quesadillas, then crisp them in a skillet. The timing is short, so have ingredients ready.
Ingredients:
- 1 cup cooked chicken, shredded
- 1 cup cooked beef, shredded
- 4 slices of bacon, cooked and chopped
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or a blend)
- 1/2 cup diced onions (optional)
- 1/2 cup diced bell peppers (optional)
- Cooking oil or butter for frying
Directions:
Step 1: Preparation
In a large bowl, mix the shredded chicken, shredded beef, chopped bacon, ranch dressing, diced onions, and diced bell peppers together until well combined. Taste and add a pinch of salt and pepper if needed. Arrange tortillas and cheese nearby for easy assembly.
Step 2: Mixing
Spoon a generous portion of the meat and ranch mixture onto one half of a tortilla. Sprinkle a good layer of shredded cheese over the filling so it will melt and act as glue when the tortilla folds. Work quickly to assemble all the quesadillas you plan to cook.
Step 3: Cooking
Heat a skillet over medium heat and add a little cooking oil or butter to lightly coat the surface. Place an assembled tortilla in the skillet, folded over, and cook until the bottom is golden brown and crisp, about 3–4 minutes. Carefully flip the quesadilla and cook the other side until golden and the cheese is fully melted, another 2–3 minutes. Cook in batches if needed, adding a touch more oil between quesadillas.
Step 4: Finishing
Remove cooked quesadillas from the skillet and let them rest for a minute to set. Cut into wedges with a sharp knife or pizza cutter. Serve warm with extra ranch dressing for dipping, and add fresh toppings if desired.
How to Serve Chicken Beef Bacon Ranch Quesadilla
Serve wedges hot alongside extra ranch or salsa. Add a side of guacamole, sour cream, or pico de gallo to brighten the plate. For a meal, pair with a crisp green salad or roasted corn. For game day, arrange wedges on a platter for easy grabbing—they look golden, smell smoky, and the melted cheese invites immediate bites.
How to Store Chicken Beef Bacon Ranch Quesadilla
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) to preserve crispiness.
- Freezer: Wrap individual wedges tightly in foil and freeze up to 2 months. Reheat from frozen in an oven at 375°F (190°C) for 15–20 minutes, or until heated through, flipping halfway.
- Tip: Avoid microwaving if you want a crispy exterior; use a skillet or oven to re-crisp.
Expert Tips for Perfect Chicken Beef Bacon Ranch Quesadilla
- Use pre-cooked meats warmed and shredded for speed. Leftovers work great.
- Dry the meat briefly in a skillet if it’s very wet so the tortilla doesn’t get soggy.
- Don’t overfill the tortilla—leave a small border so it folds and seals properly.
- Press gently with a spatula while cooking to help the cheese melt and the tortilla crisp.
- Use medium heat: too high burns the outside before the cheese melts; too low gives a pale, floppy tortilla.
- For extra flavor, swap half the ranch for a chipotle ranch or add a sprinkle of smoked paprika to the filling.
- Use a mix of cheeses (cheddar + Monterey Jack) for flavor and meltiness.
Delicious Variations
- Buffalo Ranch Quesadilla: Toss the shredded chicken in buffalo sauce before combining with ranch and use blue cheese crumbles.
- BBQ Beef & Bacon: Mix shredded beef with BBQ sauce instead of ranch for a sweet-smoky twist.
- Veggie Boost: Skip the beef, add black beans and corn, and increase bell peppers and onions for a meat-light version.
- Spicy Kick: Add pickled jalapeños or hot sauce to the filling and use pepper jack cheese.
- Baked Quesadilla: Assemble on a baking sheet and bake at 400°F (200°C) for 8–10 minutes per side for a hands-off option when making many at once.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Assemble the quesadillas and refrigerate up to 24 hours before cooking. Cook from chilled and add a minute or two to the cooking time. For longer storage, freeze assembled and cook from frozen in the oven.
Q: What cheeses work best?
A: Cheddar and Monterey Jack or a Mexican blend melt well and offer good flavor. Avoid very dry cheeses that won’t melt smoothly.
Q: Can I use corn tortillas?
A: Yes, but they are smaller and more fragile. Use two stacked corn tortillas per quesadilla or warm them first to make them pliable.
Q: Is this recipe freezer-friendly?
A: Yes. Cooked wedges freeze well when wrapped tightly. Reheat in the oven for best texture. Label and freeze up to 2 months.
Q: How do I keep the quesadilla from getting soggy?
A: Drain any wet ingredients, cook vegetables to soften and remove excess moisture, and don’t overuse dressing inside. Cook on medium-high heat to quickly crisp the tortilla.
Q: Can I make these vegetarian?
A: Absolutely. Replace chicken and beef with black beans, sautéed mushrooms, or seasoned tofu and keep bacon out or swap for smoky tempeh bacon.
Conclusion
These Chicken Beef Bacon Ranch Quesadillas are a quick, flavorful crowd-pleaser—crispy tortillas, melty cheese, and a savory, creamy filling make them hard to resist. They’re flexible for swaps, simple to scale, and reheat well for quick lunches or party platters. For another tasty ranch-and-bacon inspired idea, try this take on a similar flavor profile: Easy Cheesy Chicken Bacon Ranch Quesadillas – Grilled Cheese Social. Give these a try tonight—you’ll love the melt and the savory bite.
Print
Chicken Beef Bacon Ranch Quesadillas
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
Hearty quesadillas filled with tender shredded chicken and beef, smoky bacon, creamy ranch, and melty cheese, perfect for busy weeknights or casual gatherings.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup cooked beef, shredded
- 4 slices of bacon, cooked and chopped
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar or a blend)
- 1/2 cup diced onions (optional)
- 1/2 cup diced bell peppers (optional)
- Cooking oil or butter for frying
Instructions
- In a large bowl, mix the shredded chicken, shredded beef, chopped bacon, ranch dressing, diced onions, and diced bell peppers until well combined. Taste and add salt and pepper if needed.
- Spoon a generous portion of the meat and ranch mixture onto one half of a tortilla. Sprinkle cheese over the filling.
- Heat a skillet over medium heat and add oil or butter. Place the assembled tortilla in the skillet and cook until golden brown, about 3–4 minutes. Flip and cook until the cheese is melted, another 2–3 minutes.
- Remove cooked quesadillas and let them rest for a minute. Cut into wedges and serve with extra ranch dressing.
Notes
Serve with salsa, guacamole, or sour cream. Can store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 810
- Sugar: 3g
- Sodium: 1100mg
- Fat: 52g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 90mg
