Chicken Bacon Ranch Quesadilla

If you’re a fan of all things cheesy, savory, and satisfying, then the Chicken Bacon Ranch Quesadilla is about to become your new favorite dish. This recipe combines high-protein ingredients like chicken breast and Greek yogurt with the indulgent flavors of ranch seasoning, crispy bacon, and melty cheese, all tucked into golden-brown tortillas. It’s the ultimate meal for when you want something comforting but still health-conscious.

Why You’ll Love This Recipe

• High in Protein: With shredded chicken breast and Greek yogurt as the base, you’re getting a substantial serving of protein in each bite.
• Easy Meal Prep: This quesadilla is perfect for meal prep. Just slice it into portions, store it in the fridge, and you have ready-made meals for the week.
• Balanced Comfort Food: Light ingredients like Greek yogurt and cauliflower rice make this dish creamy without the extra calories.
• Family-Friendly: The familiar flavors of ranch, bacon, and cheese are a hit with everyone, making this a great option for family dinners or gatherings.

Here are the Main Ingredients you will Need to make this Recipe:

Step-by-Step Instructions:

Preheat your oven to 375°F (190°C).

Lay out 5 tortillas on a baking sheet that is lightly sprayed. Ensure they overlap and the edges extend beyond the sides of the pan.

Tear one tortilla in half to cover any gaps at the ends. The goal is to create a base layer with the edges of the tortillas hanging over the sides.

In a large bowl, combine the drained chicken, Greek yogurt, ranch powder, salt, pepper, garlic powder, steamed cauliflower rice (drain off any excess liquid before adding if needed), chopped bacon, and parmesan.

Mix well until all ingredients are fully incorporated.

Spread the chicken mixture evenly over the prepared tortillas on the baking sheet.

Sprinkle the shredded cheese evenly over the top of the chicken mixture.

Place the remaining 2 tortillas over the filling. Fold the overhanging edges of the bottom tortillas over the top to enclose the filling.

Lightly spray the top with cooking spray.

Place another baking sheet on top of the tortillas to help keep them closed while baking.

Bake in the preheated oven for 40-50 minutes. Cooking time may vary, so check for doneness by removing the top baking sheet—the tortillas should be golden brown and crisp on top.

Once baked, remove from the oven and let cool slightly before slicing into portions. If making for meal prep, once cooled slightly cut into slices and then transfer to a wire rack to cool completely prior to placing in the fridge.

Recipe Notes and Modifications:

• If you don’t have Kirkland Canned Chicken breast, you can use 588g of cooked shredded chicken breast
• Make sure to drain the cauliflower rice and canned chicken well to avoid a soggy filling.
• Dempster’s Original tortillas are used here. You can swap them for low-carb, whole wheat, or gluten-free tortillas to suit dietary needs. Macros will differ.
• Add diced jalapeños, red pepper flakes, or a bit of hot sauce to the filling if you prefer a bit of heat.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
• I love eating this with some hot honey on top!

Other Comfort Foods you may Enjoy:

Creamy Lemon Ricotta Soup

Spinach Artichoke Pasta Bake

High Protein Sloppy Joes

This Chicken Bacon Ranch Quesadilla is the ideal mix of indulgence and nutrition, and it’s sure to become a staple in your kitchen. Whether you need a meal-prep option or a crowd-pleaser for family dinner, this dish delivers in both taste and nutrition.

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!