Prep the Ingredients:

• Start by preparing your ingredients. If you haven’t already, cook the chicken breast and shred or dice it into small pieces. Cook the bacon until crispy, then crumble it. You can use leftover chicken and bacon to save time.

Assemble the Quesadillas:

• Lay out a flour tortilla on a flat surface. On one half of the tortilla, evenly spread a generous amount of shredded cheese.
• Add the shredded chicken and crumbled bacon on top of the cheese. Drizzle some ranch dressing over the chicken and bacon for that tangy ranch flavor. If using, add your optional ingredients like diced tomatoes or onions for extra crunch and flavor.
• Sprinkle another layer of cheese over the top to help everything stick together once melted. Fold the tortilla in half, covering the filled side.

Cook the Quesadillas:

• Heat a skillet or a griddle over medium heat. Add a little butter or oil to prevent sticking.
• Place the quesadilla in the skillet and cook for about 2-3 minutes on one side, or until golden brown and crispy. Carefully flip it over and cook the other side until the cheese is melted and the tortilla is golden brown.

Serve:

• Once cooked, remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges. This short resting time helps the cheese set a bit, making the quesadilla easier to cut and eat.
• Serve hot with additional ranch dressing on the side for dipping, and if desired, a side of sour cream, guacamole, or salsa.