Are you a fan of the delectable Chicken Bacon Ranch Quesadillas served at Chili’s?
If you find yourself craving this mouthwatering dish but want to enjoy it from the comfort of your own kitchen, you’re in luck!
In this blog post, we’re sharing a delicious copycat recipe that allows you to recreate those irresistibly cheesy and flavorful quesadillas right at home. With the perfect blend of tender chicken, crispy bacon, creamy ranch, and gooey cheese, these quesadillas are sure to become a family favorite.
Let’s dive into the recipe and cooking tips that will have you savoring Chili’s taste without leaving your home.
Table of Contents
Ingredients You’ll Need for Chicken Bacon Ranch Quesadillas
For the Chicken and Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix (store-bought or homemade)
- Salt and pepper to taste
For Assembling the Quesadillas:
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 slices cooked bacon
- Ranch dressing, for drizzling
How to Make Chicken Bacon Ranch Quesadillas Like Chili’s
- Marinate the Chicken:
- In a bowl, mix the olive oil, ranch seasoning, salt, and pepper.
- Coat the chicken breasts with the marinade and let them marinate for at least 30 minutes (or longer for more flavor).
- Cook the Chicken:
- Heat a skillet over medium-high heat and add a bit of olive oil.
- Cook the marinated chicken breasts for about 6-8 minutes per side, or until fully cooked.
- Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
- Assemble the Quesadillas:
- Lay out the flour tortillas on a clean surface.
- On half of each tortilla, layer a portion of the shredded cheddar and Monterey Jack cheeses.
- Add sliced chicken and bacon on top of the cheese.
- Add the Ranch Dressing:
- Drizzle a generous amount of ranch dressing over the chicken and bacon.
- Seal and Cook:
- Fold the tortillas in half to cover the filling.
- Heat a clean skillet or griddle over medium heat.
- Place a folded quesadilla on the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted and gooey.
- Serve and Enjoy:
- Remove the quesadilla from the skillet and let it cool slightly before cutting it into wedges.
- Serve with extra ranch dressing on the side for dipping.
Chicken Bacon Ranch Quesadillas Cooking Tips
- Ranch Seasoning Mix: If you prefer making your own ranch seasoning mix, combine dried dill, garlic powder, onion powder, dried parsley, dried chives, salt, and pepper to taste. Here’s my recipe for ranch seasoning mix.
- Cheese Variation: Feel free to experiment with different cheese combinations, such as pepper jack for an added kick or mozzarella for extra meltiness.
- Tortilla Choices: While we’ve used large flour tortillas, you can also opt for whole wheat or spinach tortillas for a healthier twist.
With this homemade Chicken Bacon Ranch Quesadilla recipe, you can satisfy your Chili’s cravings anytime you want.
These quesadillas bring together the rich flavors of chicken, bacon, ranch, and gooey cheese in a way that’s sure to please your taste buds. Whether you’re hosting a casual gathering or simply want to treat yourself to a restaurant-quality meal at home, these quesadillas are the perfect choice.
So, gather your ingredients and get ready to indulge in a delightful dish that’s a spot-on replica of Chili’s popular offering!
Printable Recipe for Chicken Bacon Ranch Quesadillas
Chicken Bacon Ranch Quesadillas
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp ranch seasoning mix
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 slices cooked bacon
- Ranch dressing for drizzling
Instructions
- Mix 2 tbsp olive oil, 2 tbsp ranch seasoning, salt, and pepper.
- Coat and marinate chicken breasts for 30 minutes.
- Cook marinated chicken in a skillet, 6-8 minutes per side.
- Let chicken rest, then slice into thin strips.
- Lay out tortillas, half with cheddar and Monterey Jack cheeses.
- Add sliced chicken and bacon.
- Drizzle ranch dressing over chicken and bacon.
- Fold tortillas in half to cover filling.
- Cook on skillet, 2-3 minutes per side, until golden and cheese melts.
- Let cool slightly, then cut into wedges.
- Serve with extra ranch dressing on the side.
Notes
I like to add in diced tomatoes and onions for added flavor. We also like to top these Chicken Bacon Ranch Quesadillas with my 4 ingredient guacamole.
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