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.
Servings: 6
Calories: 706kcal
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!
Notes
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
Calories: 706kcal | Carbohydrates: 18g | Protein: 47g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 1320mg | Potassium: 572mg | Fiber: 1g | Sugar: 2g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 588mg | Iron: 2mg