Sheet Pan Chicken Bacon Ranch Quesadilla
This Sheet Pan Chicken Bacon Ranch Quesadilla is an easy, flavor-packed meal that feeds a crowd! It’s loaded with tender chicken, crispy bacon, melty Monterey Jack cheese, ranch dressing, red onion, and jalapeños for a little kick. Everything bakes together in the oven for a crispy, golden-brown quesadilla without the hassle of flipping on the stovetop. Perfect for busy weeknights or game-day snacks!
Equipment
- 9x13 sheet pan the amount of ingredients depends on the size of the sheet pan, so pay attention to that (double for my big sheet baking pan)
Ingredients
- 6 large flour tortillas
- 2 ½ cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- ½ cup cooked crumbled bacon
- ½ cup ranch dressing
- ½ cup thinly sliced red onion
- ¼ cup chopped jalapeños fresh or pickled, adjust for spice
- 2 tbsp melted butter or olive oil for brushing tortillas
Let's Make It
- 1. Preheat & PrepPreheat your oven to 400°F. Lightly grease or line a large 9x13-inch sheet pan with parchment paper.
- 2. Assemble the Quesadilla Base• Lay 5 tortillas around the edges of the sheet pan so half of each tortilla hangs over the sides.• Place 1 tortilla in the center to cover the pan’s bottom.
- 3. Layer the Filling• Spread ranch dressing evenly over the tortillas.• Sprinkle half of the Monterey Jack cheese over the base.• Add shredded chicken, red onion, bacon, and jalapeños.• Top with the remaining Monterey Jack cheese for extra gooey goodness.
- 4. Fold & Bake• Fold the overhanging tortillas toward the center to seal the quesadilla.• Brush the top with melted butter or olive oil for a golden, crispy finish.• Place another sheet pan on top to weigh it down and bake for 15 minutes.
- 5. Crisp & Serve• Remove the top sheet pan and bake 5-7 more minutes until golden brown.• Let it rest for 5 minutes, then slice into squares and serve warm!