Cheesy Bacon Quesadilla with Creamy Ranch and Crisp Toppings (Print version)
A crisp skillet quesadilla filled with cheddar, Monterey Jack, bacon, and ranch, finished with lettuce, tomato, and green onions.
# Ingredients:
For the quesadilla
01 -
4 slices bacon
02 -
2 large 10-inch flour tortillas
03 -
3/4 cup (85 g) shredded sharp cheddar cheese
04 -
1/2 cup (55 g) shredded Monterey Jack cheese
05 -
2 tablespoons ranch dressing, plus more for serving
06 -
1 teaspoon unsalted butter
For the crisp toppings
07 -
1 cup (55 g) finely shredded iceberg lettuce
08 -
1/2 cup (90 g) diced Roma tomato, seeds removed if juicy
09 -
2 tablespoons thinly sliced green onions
10 -
2 tablespoons sliced pickled jalapenos, optional
11 -
Black pepper, to taste
# Instructions:
01 -
Cook the bacon in a skillet over medium heat until crisp, 6-8 minutes. Drain on paper towels, then crumble it.
02 -
Place one tortilla on a board. Add half the cheddar and Monterey Jack, then the bacon, ranch, black pepper, and remaining cheese. Top with the second tortilla.
03 -
Wipe the skillet clean and melt the butter over medium heat. Add the quesadilla and cook for 3-4 minutes, pressing gently, until the underside is golden.
04 -
Flip carefully with a wide spatula. Cook for 2-3 minutes more, until the second side is crisp and the cheese is fully melted.
05 -
Move the quesadilla to a cutting board and rest for 1 minute. Cut into wedges.
06 -
Top the hot wedges with shredded lettuce, tomato, green onions, and pickled jalapenos if using. Serve with extra ranch for dipping.
# Good to know:
01 -
Best served right away while the tortilla is crisp.
02 -
Keep cold toppings separate if storing leftovers.