Got some leftover chicken? Here’s our bacon ranch quesadilla Chilis copycat recipe for you to try! It’s just like the ones you would get from the restaurant. Each tortilla is filled with chicken, bacon, and melted cheese making it the perfect easy-to-make comfort food.
These bacon ranch chicken quesadillas are best accompanied by a luscious dipping sauce. Chilis quesadillas are served with house-made ranch, so try making them with this homemade ranch dressing. Its garlicky, oniony, and tangy flavors complement the savory quesadillas.
How To Make Chicken Bacon Ranch Quesadillas (Chili’s Copycat)
Quesadillas are a great on-the-go lunch or snack when you’re out of time. The meat, cheese, and tomatoes are squished between grilled tortilla wrappers. This makes them easy to munch on and fill you up when you’re feeling hungry.
The best part? It only takes 30 minutes to make homemade Chili’s bacon ranch chicken quesadillas. Here’s a step-by-step guide to our bacon ranch quesadilla Chilis copycat recipe:
1. Cook the onions. Heat up oil in a wide skillet over medium heat. Add the onions and sauté for roughly 5 to 8 minutes until caramelized.
2. Add the garlic and tomatoes. Sauté the garlic and tomatoes briefly, then transfer them into a mixing bowl.
3. Make the chicken mixture. Add the chicken, pre-cooked bacon, ½ cup of cheese, then season with salt and pepper. Add ¼ cup of ranch dressing, then mix to combine.
4. Assemble the chicken bacon ranch quesadillas. Grease a clean skillet with cooking spray and place it over medium heat. Place the tortilla wrap and add roughly 1½ cups of the chicken mixture to half of the wrap.
5. Add the cheese. Sprinkle roughly ½ cup of the cheese. Fold the other side over and press.
6. Melt the cheese. Heat for 3 to 5 minutes to melt the cheese and turn the exterior golden brown. Flip and do the same on the other side. Repeat until you have done all 4 tortillas.
7. Serve your bacon ranch quesadillas! Cut into four and serve with ranch dressing, sour cream, and pico de gallo. Garnish with cilantro.
Tips for Making Chicken Bacon Ranch Quesadillas (Chili’s Copycat)
Our bacon ranch quesadilla Chilis copycat recipe recreates your favorite dish in just half an hour. It’s a beginner-friendly recipe that doesn’t require a lot of skill. Even beginners can make these on their own.
Below are some tips to help you make a bacon ranch chicken quesadillas Chilis copycat:
- Use the right kind of cheese. Any cheese would work as long as it easily melts. This recipe calls for Monterey jack cheese or sharp cheddar. However, asadero, mozzarella, Colby jack, and gouda cheese are also good options.
- Put enough cheese. Aside from making quesadillas cheesy, this will also help the tortillas stick together. Pay attention to the edges of the tortilla when placing the cheese. It will act like a glue that will prevent the filling from falling out.
- Use neutral oil. Tortillas have the tendency to absorb oil. It’s best to use neutral oils that will not affect the flavor of the quesadillas. Examples of this are vegetable oil, canola oil, corn oil, grapeseed oil, or sunflower oil.
- Add accompaniments. A selection of dips will add more variety to the dish. Aside from ranch, these chicken quesadillas are also great with fresh and tangy pico de gallo or this 5-minute Avocado guacamole.
- Serve them warm. It’s best to serve the quesadillas fresh out of the pan to enjoy the gooey melted cheese and toasted tortillas. However, you can also reheat them in the microwave or toaster oven if you intend to eat them at a later time.
How To Make Chicken Bacon Ranch Quesadillas (Chili’s Copycat)
This Chili’s chicken quesadilla recipe makes great use of your leftover chicken. Mixed in with garlicky ranch and lots of cheese for a flavor-packed wrap.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:
Ingredients
- 4 cups chicken, pre-roasted, (can be dark or white meat), shredded
- 2½ cups monterey jack cheese, or sharp cheddar, grated and divided
- 2 cups smoked bacon
- 1 cup heirloom tomatoes, ripe, diced
- 5½ oz white onions, sliced
- 2 tbsp vegetable oil
- 2 cloves garlic, sliced
- ¼ cup ranch dressing*, (see Recipe Notes for Recipe)
- 4 tortilla wraps, large
- salt and ground black pepper, to taste
- cooking spray
To Serve:
- pico de gallo**, (see Recipe Notes for Recipe)
- ¼ cup ranch dressing
- ¼ cup sour cream
For Garnish:
- cilantro, chopped
Instructions
- Heat up oil in a wide skillet over medium heat. Add the onions and sauté for roughly 5 to 8 minutes, until caramelized.
- Add the garlic and tomatoes. Sauté briefly, then transfer into a mixing bowl.
- Add the chicken, pre-cooked bacon, ½ cup of cheese, then season with salt and pepper. Add ¼ cup of ranch dressing, then mix to combine.
- Grease a clean skillet with cooking spray and place it over medium heat.
- Place the tortilla wrap and add roughly 1½ cups of the chicken mixture to half of the wrap.
- Sprinkle roughly ½ cup of the cheese, then fold the other side over and press so that the cheese makes it stick closed. Heat for 3 to 5 minutes to further melt the cheese and turn the exterior golden brown.
- Flip and do the same on the other side. Repeat until you have done all 4 tortillas.
- When done, cut into four and serve with ranch dressing, sour cream, and pico de gallo. Garnish with cilantro.
- Serve and enjoy!
Recipe Notes
- *Make your own Homemade Ranch Dressing Recipe for this dish.
- **Serve with this great Pico de Gallo Recipe.
Nutrition
- Sugar: 6g
- :
- Calcium: 624mg
- Calories: 840kcal
- Carbohydrates: 25g
- Cholesterol: 179mg
- Fat: 56g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 17g
- Polyunsaturated Fat: 12g
- Potassium: 793mg
- Protein: 56g
- Saturated Fat: 23g
- Sodium: 2030mg
- Trans Fat: 1g
- Vitamin A: 1031IU
- Vitamin C: 9mg
Share your thoughts on the Chicken Bacon Ranch Quesadillas (Chili's Copycat) Recipe in the Recipe Sharing forum section. Join the discussion and let us know if you have any tips or variations to share!
Was this page helpful?
Yes No
