Jeff and I had our first date at Chili’s, so it’s always had a special place in my heart. I used to love getting their quesadilla explosion salad before I found out I have celiac. One day for a date night, I looked up ideas of how to make those quesadillas, stuffed with cheese, chicken, bacon, and ranch. I didn’t find an exact copy, but I’m quite happy with how these turned out, and we’ve had them a lot. They’re pretty easy if you’ve got pre-cooked chicken (such as from rotisserie chicken) and bacon. And Chili’s would serve them with shredded lettuce, pico de gallo, and sour cream, so that’s what we try to do if we can.
If you’re making this gluten free, just use corn tortillas and make yours either in a separate pan or make yours first before making any with flour tortillas.
Chicken Bacon Ranch Quesadillas
Chili’s flavors, delicious with shredded lettuce, pico, and sour cream.
- 1 pkg. Bacon, cut into pieces with scissors
- 1-1.5 lbs. Chicken Breasts, sliced thin or Rotisserie Chicken pieces
- Taco Seasoning to taste (optional)
- Flour or Corn Tortillas
- Shredded Cheddar or Mexican Cheese
- Ranch Dressing
- Optional: Shredded lettuce, pico de gallo or salsa, sour cream
In a heavy frying pan, cook the bacon pieces until crisp and then place on a paper towel lined plate. Remove the grease, then cook the chicken on high heat, adding taco seasoning to taste. Set chicken aside in a bowl. Wipe out the pan, then cook one side of two tortillas (or alternately you can use one tortilla to make a quesadilla, but fold it in half). When the tortillas are crisp but not dark, flip one over and set one aside. Place a handful of cheese on the one in the pan, then squirt ranch dressing in a spiral on top of the cheese. Add several chunks of chicken, then sprinkle bacon pieces over top. Sprinkle another handful of cheese over all, then place the reserved tortilla with the uncooked side up. Then carefully flip the whole thing so the uncooked side of the tortilla cooks. When the quesadilla is done, place on a cutting board and cut into four pieces. Serve with shredded lettuce, pico de gallo, and sour cream.