Bacon Ranch Quesadilla with Chicken

Salty bacon and creamy ranch dressing are the perfect complements to grilled chicken. In this recipe, bacon is the star. After all, everything is better with bacon.


  • 20 uncured center-cut bacon strips
  • 2 cups sliced grilled free-range chicken
  • ¼ cup ranch dressing
  • ½ cup shredded organic Cheddar cheese


  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Lay out 5 strips of bacon right next to each other on the sheet. One by one, weave the next 5 bacon strips into the first layer in the opposite direction, creating a woven bacon square. Repeat this with the remaining 10 bacon strips to make a second woven bacon square next to the first. Bake for 30 minutes.
  4. Trim the bacon squares so they are about the same shape and size. Crumble any trimmed bacon and save for another recipe.
  5. Layer the grilled chicken over one bacon square, drizzle it with the ranch dressing, and sprinkle with the Cheddar cheese. Top with the second bacon square.
  6. Discard the used parchment and line the baking sheet with a new piece. Bake the quesadilla until the cheese melts, 5 to 10 minutes. Cut in half and serve.

Written by Healthy Cat

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