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Baked sheet pan bacon chicken ranch quesadillas cut into squares and topped with sour cream and pico de gallo, arranged on a tray with bowls of ranch, buffalo sauce, and celery and carrot sticks

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Bacon Chicken Ranch Quesadillas (Sheet Pan Method)

Recipe by Bailey Sissom

Bacon Chicken Ranch Quesadillas are the easiest way to make a crowd-pleasing dinner fast. Everything bakes together in one pan. Crispy tortillas, juicy shredded chicken, smoky bacon, melted cheese, and a creamy ranch-buffalo sauce that ties it all together.

  • Total Time40 minutes
  • Yield8 servings 1x

Ingredients

  • large flour tortillas (8, 8–10 inch)
  • cooking spray
  • thick cut bacon (8 slices, cooked and crumbled)
  • cooked shredded chicken (3.5 cups)
  • buffalo wing sauce (½ cup | 120ml)
  • ranch dressing (⅔ cup, plus more for serving)
  • shredded cheddar or Mexican blend cheese (2 cups)
  • kosher salt (½ tsp)
  • black pepper (¼ tsp)

Instructions

  1. Spray a rimmed sheet pan with cooking spray, line it with parchment, then spray the parchment lightly. Heat the oven to 425°F.
  2. If your bacon isn’t already cooked, bake or pan-fry thick cut bacon (8 slices) until crisp, then drain and crumble.
  3. In a large bowl, mix 3½ cups shredded chicken, the crumbled bacon, ½ cup buffalo wing sauce, ⅔ cup ranch dressing, 2 cups shredded cheddar, ½ teaspoon salt, and ¼ teaspoon black pepper until combined.
  4. Arrange 7 large flour tortillas on the sheet pan. Place one tortilla in the center. Place two tortillas along each long side, overlapping the center and hanging over the edges. Place one tortilla on each short end, also overlapping the center and hanging over the edges. 
  5. Spread the chicken mixture evenly over the tortillas in the pan, avoiding the overhanging edges.
  6. Lay the last tortilla on top of the filling in the center.
  7. Fold the overhanging tortilla edges up and over the filling to fully enclose the quesadilla, pressing gently so the top sits flat.
  8. Spray the top lightly with cooking spray to help it crisp.
  9. Bake for 18 to 22 minutes, or until the tortillas are golden and the filling is heated through.
  10. Let rest for 5 minutes, then slice into squares and serve with extra ranch dressing.

Notes

Use a toothpick to secure the top tortilla so it stays in place while baking. Remember to remove it before slicing and serving.

Microwave bacon works perfectly here and cooks in under one minute. It keeps the recipe fast and still gives you that crispy, salty bite.

Chopped cooked chicken keeps this recipe simple. Rotisserie chicken is the easiest option and gives you about four cups, which is exactly what you need.

Sheet pan quesadillas are naturally easy to serve. A pizza cutter gives the cleanest slices.

Leftovers reheat best in a skillet so the tortilla can crisp again. A microwave will soften the tortilla.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 583
  • Sugar: 1.4 g
  • Sodium: 1235.6 mg
  • Fat: 37.6 g
  • Carbohydrates: 28.1 g
  • Protein: 31.8 g
  • Cholesterol: 108.4 mg

Find it online: https://www.simplysissom.com/chipotlechickenquesadillas/