Ingredients
Equipment
Method
- Cook the bacon in a large skillet over medium-high heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Reserve about 1 tablespoon of bacon grease in the skillet.
- Add the ground chicken to the skillet with the reserved bacon grease. Cook over medium-high heat, breaking it up with a spoon, until no pink remains.
- Stir the ranch seasoning and crumbled cooked bacon into the ground chicken. Cook for 1 minute more, stirring to combine. Remove the chicken mixture from the skillet and set aside.
- Wipe out the skillet if necessary, or use a large griddle. Heat over medium-low to medium heat. Lightly spray with cooking spray.
- Place one tortilla in the skillet. Sprinkle 2 tablespoons of shredded cheddar cheese over one half of the tortilla. Spoon about 1/4 of the chicken mixture over the cheese. Top with another 2 tablespoons of shredded cheddar cheese.
- Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted. Use a spatula to gently press down on the quesadilla as it cooks.
- Repeat with the remaining tortillas, filling, and cheese. If your tortillas are browning too quickly, decrease the heat.
Notes
This recipe is a great base for other fillings. Consider trying crispy pork tenderloin carnitas, the filling from cheesy beef baked tacos, or shredded buffalo chicken. Each quesadilla contains approximately 7 WW SmartPoints on the blue plan.