To begin making our delicious bacon ranch chicken quesadilla chili’s copycat recipe, you want to first start by cooking the chicken and bacon. Our favorite way to prepare the bacon is to place it onto a cookie sheet with an edge and bake it in the oven at 400°F for approximately 10 minutes or until it is as crispy as you prefer. Chop the bacon into bite-size pieces.
Then you can cook the chicken. You can prepare the chicken in a skillet on your stovetop, boil it in a pan on your stovetop, grill the chicken, smoke the chicken, or bake the chicken in the oven. Simply cook the chicken until the internal temperature reaches 165°F, then remove the chicken and either shred it or cut it into small pieces.
Gather all of the other ingredients so that you can assemble the quesadillas.
When the meat is fully cooked, set it aside and start to prepare the tortillas. Take a large flat skillet and place it over medium heat. Brush the bottom of the pan with oil, and add your tortilla.
Now, add your fillings to the tortilla including shredded cheese, chopped bacon, chicken, ranch dressing, ranch powder, chili powder, and any other seasonings you desire. Add the top layer of tortilla, and melt over medium heat, gently pressing the top of the quesadilla with a spatula.
When the bottom of your quesadilla is light gold in color and has started to get crispy. Carefully pick up your quesadilla, brush the pan with oil and gently flip the quesadilla over. Replace it back into the skillet and continue cooking over medium heat until then no bottom of the quesadilla is golden.
When the quesadilla is nice and crispy, and golden on both sides, remove the quesadilla from the skillet. Allow to rest for a few minutes then use a pizza cutter to slice the quesadilla in two slices. Add to the serving dish and serve alongside your prepared pico de gallo, sour cream, and ancho-chile ranch if desired. Now, serve and enjoy eating this delicious copycat recipe for Chili bacon ranch chicken quesadillas!