Cool Ranch Chicken and Bacon Quesadillas.

Shredded chicken layered into tortillas with homemade cool ranch dressing, cheese, buffalo sauce, roasted sweet corn, and crispy bacon. They’re delicious, easy to make, and perfect for busy nights. Use leftover grilled chicken or rotisserie chicken to keep things simple. Serve them with a fresh chopped salad and plenty of cool ranch for dipping.

My family has always had a soft spot for quesadillas. Back when I was in high school, during the long Colorado winters, I made chicken quesadillas for my brothers almost every day.

They’d get out of school around one or two in the afternoon, then head straight to our local mountain to snowboard. That’s a pretty typical schedule for kids growing up in a Colorado ski town. The lifts would close around four, and not long after, they’d all come piling into the kitchen with a group of friends, starving after a full day on the mountain.

Back then, the quesadillas were pretty simple. My brothers weren’t into peppers yet, so I’d fill them with leftover chicken, taco seasoning, rice, cheese, and sometimes bacon. They’d drizzle on the hot sauce themselves. Nothing fancy, but we absolutely loved them.

I still think about those afternoons every time I make quesadillas. They’re one of those dinners that instantly brings me back, and whenever my brothers are home, I know they’ll request them at least once.

These days, my quesadillas have a little more going on. We’ve definitely stepped up our game over the years! Homemade cool ranch, melty cheese, buffalo sauce, roasted sweet corn, and crispy bacon. They’re seriously so good. My brothers gave these their full approval. They loved the cool ranch with the spicy buffalo sauce and even gave them a “fire” rating, which is about the highest compliment I can get. I’ll definitely take that as a win!

These are the details

Ingredients

Cool Ranch

• plain Greek yogurt or sour cream
• mayonnaise
• buttermilk
• garlic
• lime juice
• fresh dill
• fresh cilantro
• fresh chives
• onion powder
• salt and black pepper

Quesadillas

• large flour tortillas – our favorite brand is Siete
• shredded Monterey Jack or cheddar cheese
• cooked shredded or diced chicken
• cool ranch dressing – the homemade from above
• Buffalo sauce or Frank’s RedHot
• thick-cut cooked and crispy bacon
• roasted corn
• salted butter or olive oil

Chopped Salad

• romaine lettuce
• cherry tomatoes
• avocado
• lime juice
• fresh cilantro
• fresh basil

The Steps

Step 1: Make the Cool Ranch

Whisk together the Greek yogurt, mayonnaise, buttermilk, garlic, lime juice, dill, cilantro, chives, onion powder, salt, and pepper until smooth and creamy. Taste and adjust with extra lime, salt, or pepper if needed. Pop it into the fridge while you make everything else.

My Tip: Make the ranch first, or even the day before. It gets even better after a few hours in the fridge. Any leftovers are delicious on salads, wraps, sandwiches, or served as a veggie dip, so I often double the recipe.

Step 2: Assemble the Quesadillas

Lay the tortillas out on a work surface. On one half of each tortilla, sprinkle a layer of cheese, then add the chicken, a drizzle of ranch, Buffalo sauce, crispy bacon, roasted corn, and another handful of cheese. Fold the tortillas over to seal everything inside.

My Tip: Don’t be shy with the cheese. A layer on the bottom and another on top helps hold everything together as it melts and gives you those perfectly gooey quesadillas.

Don’t Be Perfect: Don’t stress about measuring everything for each tortilla. Quesadillas are meant to be easy. Add a little extra cheese, drizzle on more Buffalo sauce, skip the bacon, or load up on the corn. Customize each one with whatever your family loves.

Add to It: Leftover rice is always a great addition. I used to add rice to my brothers’ quesadillas all the time, and it’s still one of my favorite ways to make them even more filling.

Step 3: Cook Until Crispy

Heat the butter or olive oil in a large skillet over medium-low heat. Cook the quesadillas until the tortillas are deeply golden and crisp and the cheese is completely melted. Carefully flip and cook the second side until just as golden and crispy.

My Tip: Keep the heat on the lower side. It gives the cheese plenty of time to melt before the tortillas get too dark. A cast-iron skillet is my favorite because it gets everything perfectly golden.

Step 4: Toss the Salad

In a large bowl, toss together the romaine, tomatoes, avocado, lime juice, cilantro, basil, and a pinch of salt until everything is evenly coated.

My Tip: I love piling the fresh salad right on top of the hot quesadillas. The cool, crunchy lettuce with the warm, cheesy filling is what makes these so good.

Step 5: Serve

Slice the quesadillas into wedges and serve immediately with the chopped salad and plenty of cool ranch for dipping.

Everyone gets excited when these are on the table. Add extra Buffalo sauce if you like things spicy, or keep them mild for the kids. Either way, don’t skip the ranch for dipping. It’s everyone’s favorite part.