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Chicken Bacon Ranch Quesadilla
Prep Time
20 mins
Cook Time
35 mins
Marinate
4 hrs
Total Time
4 hrs 55 mins
 

Chicken Bacon Ranch Quesadilla for a delicious, hand held meal!

Course: Appetizer, Main Course
Cuisine: American
Keyword: Chicken Bacon Ranch Quesadilla
Servings: 4 People
Calories: 456 kcal
Author: Derek Wolf
Ingredients
Chicken & Marinade:
  • 5-6 Chicken Thighs boneless & skinless
  • ¼ cup Soy Sauce
  • cup Cilantro chopped
  • 3 medium Limes juiced
  • 2 Navel Oranges juiced
  • 2 tbsp Minced Garlic
  • 1.5 tbsp Ground Cumin
  • Kosher Salt to taste
  • Black Pepper to taste
Spicy Ranch:
  • 2.5 tbsp Cilantro chopped
  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Jalapenos finely chopped or pureed
  • 2 medium Limes juiced
  • Buttermilk to desired consistency
  • Salt to taste
Quesadilla:
  • Cooked Bacon Bits
  • Shredded Cheddar Cheese
  • Large Flour Tortillas
Serving:
  • Pico de Gallo
  • Chopped Cilantro
  • Chopped Red Onions
Instructions
  1. Begin by adding your chicken thighs to a food safe bowl or bag. Add the rest of the marinade to the chicken and mix thoroughly. Once mixed, cover and place in the fridge for at least 4 hours but ideally overnight.
  2. Next day, mix together all the ingredients for the Spicy Ranch in a bowl and set aside. Pull out the chicken and discard any excess marinade.
  3. Preheat a medium high heat grill for direct cooking (about 350F).
  4. Add your chicken to the grill and cook for about 7-9 minutes per side or until they have reached 170F internal. Once the chicken is done cooking, pull it off and let it rest for 5 minutes. Once rested, chopped the chicken up into small cubes and set to the side.
  5. Clean off your grill grate and either add a large plancha or a large cast iron skillet. Let it heat up over the flames for 2-3 minutes (without any oil). Add your large flour tortilla down and spread out a handful of shredded cheddar cheese on one half of the tortilla. Add 2-3 tbsp of chopped chicken over the cheese then fold the empty half of the tortilla over to make your quesadilla. Let this cook, flipping every minute, until the tortilla is crispy and the cheese has melted (about 3-4 minutes of cooking). Right before pulling your quesadilla off, open it up and drizzle some spicy ranch, add some chopped red onions, bacon bits and chopped cilantro. Close the quesadilla up and let cook for another 30 seconds before pulling it off. Repeat all these steps until you have done all the quesadillas you like.
  6. Slice your quesadilla up, serve with more of the spicy ranch and pico de gallo. Enjoy!

Recipe Video

Nutrition Facts
Chicken Bacon Ranch Quesadilla
Amount Per Serving
Calories 456 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 146mg49%
Sodium 973mg42%
Potassium 602mg17%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 8g9%
Protein 27g54%
Vitamin A 496IU10%
Vitamin C 72mg87%
Calcium 109mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.