Cheesy Bacon Quesadilla with Ranch (Print version)
A crispy skillet quesadilla packed with cheddar Jack, smoky bacon, green onions, tomato, and creamy ranch for dipping.
# Ingredients:
For the quesadillas
01 -
6 slices bacon, cooked crisp and chopped
02 -
4 large 10-inch flour tortillas
03 -
1 1/2 cups (170 g) shredded cheddar Jack cheese
04 -
1/2 cup (55 g) shredded sharp cheddar cheese
05 -
1/4 cup (60 ml) ranch dressing, plus more for serving
06 -
2 green onions, thinly sliced
07 -
1/2 cup (75 g) diced tomato, patted dry
08 -
1 small jalapeno, thinly sliced, optional
09 -
1 tablespoon butter or neutral oil, for the skillet
# Instructions:
01 -
Cook the bacon in a skillet until crisp. Transfer to paper towels, then chop into small pieces.
02 -
Stir the two cheeses together in a bowl. Pat the diced tomato dry so it does not soften the tortillas.
03 -
Spread 1 tablespoon ranch dressing over half of each tortilla. Add a layer of cheese, bacon, green onions, tomato, optional jalapeno, and a final sprinkle of cheese. Fold each tortilla closed.
04 -
Heat a large skillet over medium heat and add a thin film of butter or oil. Cook each folded quesadilla for 2-3 minutes per side, pressing gently, until golden brown and melted inside.
05 -
Let each quesadilla rest on a cutting board for 1 minute. Slice into wedges and serve warm with extra ranch for dipping.
# Good to know:
01 -
Best served hot while the tortilla is crisp and the cheese is melted.
02 -
Pat wet toppings dry before filling to prevent soggy quesadillas.