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2 large flour tortillas

1 cup cooked chicken, shredded

4 strips bacon, cooked and crumbled

½ cup ranch dressing

1 cup shredded cheddar

½ cup shredded mozzarella

1 tbsp butter or olive oil

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1. Mix chicken with ranch dressing.

2. On one tortilla, layer half the cheese, chicken, bacon, then remaining cheese. Top with second tortilla.

3. Heat butter or oil in skillet. Cook quesadilla 3–4 minutes per side until golden and melted.

4. Rest 1 minute, then slice into wedges. Serve with extra ranch.

Swap in rotisserie chicken for speed.

Add spinach, peppers, or jalapeños for variety.

Reheat in skillet or air fryer for crispness.

Freeze for up to 2 months, reheat in oven.