Cheesy Bacon Ranch Quesadilla
A crispy, golden quesadilla stuffed with melty cheddar, mozzarella, smoky bacon, and creamy ranch—simple, flavorful, and ready in minutes. Perfect for busy nights or quick lunches everyone will love.
Ingredients
For the Quesadillas
- 4 large flour tortillas 10-inch size; spinach or tomato tortillas add color
- 1½ cups shredded cheddar cheese sharp for bold flavor
- 1 cup shredded mozzarella cheese for that stretchy melt
- 6 slices cooked bacon crispy, crumbled
- 4 tablespoons ranch dressing plus extra for dipping
- 2 tablespoons butter softened, for spreading on tortillas
Optional Add-Ins
- Thinly sliced green onions – fresh mild bite
- Diced jalapeños – a spicy touch
- Sautéed mushrooms or bell peppers – extra flavor and texture
For Serving
- Additional ranch dressing or sour cream
- Fresh salsa
- Guacamole
Instructions
- Lay the bacon in a cold skillet and cook over medium heat until golden and crispy, about 6–8 minutes.
- Transfer to a paper towel-lined plate, then crumble once cooled.
- Shred the cheddar and mozzarella, mixing them in a bowl for even flavor and perfect melt.
- Spread ranch on one half of each tortilla, add a layer of cheese, crumbled bacon, and any extras like green onions or jalapeños, then top with a little more cheese and fold in half.
- Heat a skillet to medium, lightly butter the outsides, and cook each quesadilla 2–3 minutes per side until golden and melty.
- Let rest briefly, slice into wedges, and serve warm with ranch, salsa, or guacamole.