Chicken Bacon Ranch Quesadillas

These Chicken Bacon Ranch Quesadillas are a cheesy, high-protein, easy dinner that's made on a sheet pan and are very family-friendly!

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 379kcal

Author: Lindsey

Preheat oven to 400°F. Prepare a sheet pan with parchment paper, and then with oil sprayed on top of the parchment paper. Set aside.
Add the shredded chicken, ranch, crumbled or chopped bacon, and green onions to a medium-sized mixing bowl, then stir together until combined.
2 cups cooked chicken, 1/2 cup yogurt-based Ranch dressing, 4 slices bacon, 4 teaspoons green onions
Place tortillas on the prepared sheet pan. To one half of each tortilla, place 2 tablespoons of shredded cheese. Divide the chicken mixture evenly between the four tortillas, placing it on top of the shredded cheese. Top chicken mixture with another 2 tablespoons of cheese per tortilla.
4 low-carb tortillas, 1 cup shredded sharp cheddar cheese
Fold the empty half of the tortilla over the fillings and gently press to keep it together. Lightly spray oil on the top of the tortillas to help them get extra crispy and golden brown.
Place in the oven and bake for 12-15 minutes, or until the quesadillas are golden brown.
Once removed from oven, let cool a couple minutes before slicing.
If desired, garnish with additional green onion and serve with additional ranch for dipping. Enjoy!

Nutrition information will vary based on exact ingredients used.