4 (8 inch) flour tortillas
4 slices crispy cooked bacon chopped
2 tablespoons butter
1 cup cooked rotisserie chicken cut in small bite size pieces
1/4 cup ranch dressing
1 1/3 cup colby jack shredded
- Spread 2 tablespoons ranch dressing over 2 tortillas. Top each with half of the chicken, half of the bacon and half of the cheese. Top each with another tortilla.
- In large skillet over medium heat, melt 1 tablespoon butter. Add one quesadilla and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add second tablespoon of butter to skillet and repeat with second quesadilla.