Cheesy Bacon Ranch Quesadilla
Creamy, crunchy, smoky, and utterly comforting — the Cheesy Bacon Ranch Quesadilla is everything you want for a quick dinner, late-night snack, or game-day treat.
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Servings: 4 servings
Equipment
- Non-stick Skillet
- Spatula
- Cutting Board
- Knife or Pizza Cutter
Ingredients
Ingredients
- 4 large flour tortillas (10-inch size) room temperature
- 1.5 cups shredded cheddar cheese sharp or medium, loosely packed
- 1 cup shredded mozzarella cheese loosely packed
- 8 slices cooked bacon chopped into bite-size pieces
- 0.25 cup ranch dressing plus extra for serving (optional)
- 2 tablespoons unsalted butter softened, or 1 tablespoon olive oil for cooking
- 2 tablespoons chopped green onions optional garnish
- 0.25 cup salsa optional for serving
- sour cream optional for serving
Instructions
- Heat a non-stick skillet over medium heat. Add a small pat of butter or a light splash of oil and swirl to coat the pan.
- Place one tortilla flat in the skillet and let it warm for 10–15 seconds to become pliable.
- Sprinkle a mix of cheddar and mozzarella cheese evenly on half of the tortilla, covering it but leaving a small border.
- Add cooked bacon on top of the cheese. If you like ranch, add a light drizzle over the bacon.
- Fold the tortilla in half and gently press down with a spatula. Cook until the underside is golden brown and crispy, about 2–3 minutes. Flip carefully and cook the other side until golden and the cheese is fully melted, another 2–3 minutes.
- Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute. Slice into wedges.
- Serve hot with additional ranch dressing, salsa, or sour cream on the side for dipping.
Notes
Store leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days. For freezing, assemble but do not cook, then wrap tightly and freeze for up to 1 month.