Blackstone Bacon Chicken Ranch Quesadilla
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Posted: 11/24/25
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Make a cheesy, crispy Blackstone Bacon Chicken Ranch Quesadilla on the griddle in minutes—loaded with tender chicken, smoky bacon, melty cheese, and creamy ranch. A quick flat-top dinner that’s perfect for weeknights, game day, or camping.
Kick things up a notch with flavorful bacon chicken ranch quesadillas for supper out on your flat top griddle tonight. A step up from the typical chicken and bacon and cheese filled tortilla, chicken bacon and ranch quesadillas are bound to hit the spot.
Crispy bacon, seasoned chicken, gooey cheese and creamy ranch are the ultimate combination folded into a crispy flour tortilla. Fire up the griddle and enjoy the outdoors with friends and family, everyone is going to devour this super easy dish. These really are the perfect quesadillas to enjoy any night of the week whether you’re feeding a crowd or just your own household.
Why You’ll Love This Recipe
- What’s not to love? Crisp bacon and tender chicken are the best combination and the only thing that can make them even better is a creamy ranch dressing.
- This is a great handheld dish to make when you are out at a tailgate or camping. Simple to put together and oh so tasty.
- Our Blackstone chicken bacon ranch quesadilla recipe is straightforward without any tricky steps. The whole thing can be made on one griddle in less than 30 minutes!
Ingredients For Bacon Chicken Ranch Quesadillas
- Olive oil – This is used to cook the chicken so you can also use any other oil or butter.
- Bacon – Cook this up as crispy as you like, you will be chopping it up to add to the quesadillas.
- Chicken breasts – Boneless, skinless chicken breasts are great to cut up into bite-sized pieces and cook on the Blackstone griddle for this dish. You can also use boneless chicken thighs if that’s what you have on hand.
- Seasonings – Salt, black pepper and garlic powder enhance the flavors in this quesadilla.
- Ranch dressing – Go for your favorite storebought version here! You. canalso try making it Homemade if you’re feeling ambitious.
- Cheddar cheese – Buy a block and shred it yourself. It tastes better and melts better, too.
- Flour tortillas – Buy burrito sized tortillas so there is a lot of room to really load them up with cheese, bacon and chicken. We use flour tortillas because they hold together better than corn, but use what you’ve got!
Optional Add-Ins
- Diced tomato
- Diced red onion
- Jalapeños
- Corn
- Black beans
- Diced green onion
- Fresh chopped cilantro
- Squeeze of fresh lime juice
How To Make Bacon Chicken Ranch Quesadillas
- Place the bacon strips directly on the griddle and make sure that they are not touching.
- Cook the bacon for 3-5 minutes per side (depending on the thickness of the bacon) until the bacon is cooked to the crispiness that you prefer.
- While the bacon is cooking, add the oil to the other side of the griddle and place the chicken in an even layer on top of the oil. Season the chicken with the salt, pepper and garlic powder.
- Sauté the chicken for 3-4 minutes per side until it’s browned slightly. Continue to cook the chicken until it’s cooked through (internal temperature of 165 degrees F) for approximately 3-4 more minutes.
- Push the chicken to a cooler side of the griddle. Chop the cooked bacon and push it to the side of the grill with the chicken. Reduce the Blackstone to low heat.
- Place the tortillas on the grill. Top each tortilla with a small amount of the cheese, then layer the chicken, bacon and drizzle 1 tablespoon of ranch dressing on top and then add more cheese. Fold each tortilla in half making a half moon shape.
- Cook the tortilla for another 1-2 minutes or until the tortilla is golden brown. Flip and cook until the other side is golden brown, about 1-2 more minutes.
- Remove the quesadillas and place onto a cutting board. Cut the quesadillas into 3 pieces and serve and enjoy!
Pro Tips
- If you’ve got a picky eater who really isn’t sold on the ranch dressing, leave it out of the quesadilla and offer it to them on the side for dipping!
- You can totally use leftover chicken for this, too. Just reheat it on the Blackstone griddle before adding it to the tortilla shell.
- You can definitely make this meal inside on a skillet if you don’t have a Blackstone or the weather turns for the worst.
Bacon ranch chicken quesadillas on the Blackstone are bound to be on the regular meal rotation once you give them a try. Everyone will go crazy for them so you will want to double up if you want leftovers!
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Blackstone Bacon Chicken Ranch Quesadilla Recipe
Cheesy Blackstone Bacon Chicken Ranch Quesadilla—crispy, melty, and ready fast on the griddle. Easy weeknight dinner, tailgate, or camping meal.
Equipment
Ingredients
- 1 Tablespoon olive oil or butter
- 6 pieces bacon
- 1 ½ pounds boneless, skinless chicken breast diced into small pieces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 6 tablespoons ranch dressing
- 4 cups cheddar cheese shredded
- 6 flour tortillas burrito size
Instructions
- Preheat the Blackstone griddle over medium heat (approximately 350 degrees Fahrenheit).
- Place the bacon strips directly on the griddle and make sure that they are not touching.
- Cook the bacon for 3-5 minutes per side (depending on the thickness of the bacon) until the bacon is cooked to the crispiness that you prefer.
- While the bacon is cooking, add the oil to the other side of the griddle and place the chicken in an even layer on top of the oil. Season the chicken with the salt, ground black pepper and garlic powder.
- Sauté the chicken for 3-4 minutes per side until it’s browned slightly. Continue to cook the chicken until it’s cooked through (internal temperature of 165 degrees F) for approximately 3-4 more minutes.
- Push the chicken to a cooler side of the griddle. Chop the cooked bacon and push it to the side of the grill with the chicken. Reduce the Blackstone to low heat.
- Place the tortillas on the grill. Top each tortilla with a small amount of the cheese, then layer the chicken, bacon and drizzle 1 tablespoon of ranch dressing on top and then add more cheese. Fold each tortilla in half making a half moon shape.
- Cook the tortilla for another 1-2 minutes or until the tortilla is golden brown. Flip and cook until the other side is golden brown, about 1-2 more minutes. Watch them closely as they brown quickly.
- Remove the quesadillas and place onto a cutting board. Cut the quesadillas into 3 pieces and serve and enjoy!
Tips
STORAGE
Fridge: Store leftovers in an airtight container separated by parchment paper to keep them from sticking together for up to 4 days.
Freezer: Freeze quesadillas in a single layer on a baking sheet before storing in a freezer bag or airtight container. Thaw in the fridge overnight or reheat from frozen.
There are many options to reheat leftover quesadillas. If you’ve got quite a few pieces to heat, put them on the Blackstone or in the oven until hot through. You can even use an air fryer for a nice crispy tortilla. We don’t recommend the microwave, the tortilla might turn soggy.
Nutrition Information
Calories: 706kcal (35%), Carbohydrates: 18g (6%), Protein: 47g (94%), Fat: 49g (75%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Trans Fat: 0.04g, Cholesterol: 166mg (55%), Sodium: 1320mg (57%), Potassium: 572mg (16%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 804IU (16%), Vitamin C: 1mg (1%), Calcium: 588mg (59%), Iron: 2mg (11%)
Storage And Reheating
Fridge: Store leftovers in an airtight container separated by parchment paper to keep them from sticking together for up to 4 days.
Freezer: Freeze quesadillas in a single layer on a baking sheet before storing in a freezer bag or airtight container. Thaw in the fridge overnight or reheat from frozen.
There are many options to reheat leftover quesadillas. If you’ve got quite a few pieces to heat, put them on the Blackstone or in the oven until hot through. You can even use an air fryer for a nice crispy tortilla. We don’t recommend the microwave, the tortilla might turn soggy.
How To Serve Bacon Chicken Ranch Quesadillas
Serve up these delicious, gooey quesadillas with a side of your favorite tortilla chips and dips like Guacamole, Salsa and sour cream. Sometimes we even like folding our bacon ranch chicken quesadillas like a copy cat Crunchwrap!
We love making side dishes like crowd-pleasing Mexican Street Corn Salad or flavor packed Grilled Corn Salad. A midwestern special, Spanish Rice, is also a great side dish to eat with quesadillas.
More Great Blackstone Recipes
- A blend of shredded cheeses, taco beef and hearty black beans are sure to keep you satisfied. Blackstone Nachos are loaded with veggies, too and great for any day of the week.
- Take taco Tuesday outside to the Blackstone griddle this week. Our sizzling Blackstone Tacos are great for meal prep, too! Load them with your favorite toppings and enjoy a Spicy Margarita while you’re at it.
- Have a restaurant quality meal in under 30 minutes when you whip up Blackstone Steak Fajitas tonight. Sauté peppers and onions with mouthwatering seasoned steak for a hearty and delicious meal everyone will devour.
- Creamy Queso dip is so much fun to make on the Blackstone. Your guests will be impressed and you’ll be happy with hardly any clean up inside the house. Get your favorite tortilla chips out and start scooping!
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