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Bacon Chicken Ranch Quesadillas (Sheet Pan Method)

The anti stovetop quesadilla.

BAILEY SISSOM

December 14th, 2025

Hi!

I love these because they solve a problem I didn't realize I was tired of until I stopped doing it: standing at the stove, flipping one lone quesadilla at a time. A sheet pan takes the whole situation, smooths it out, and hands it back to you in a way that feels almost smug. Everything cooks at once, everything gets crisp, and you barely have to be involved.

These bake up into a bubbling tray of everything you need in a weeknight dinner: gooey cheese, crispy bacon, tender chicken tucked under tortillas that crisp into golden edges you can hear crackle when sliced. The filling comes together in a quick stir of ranch-y creaminess and gets piled into a half sheet pan, wrapped snugly in soft tortillas, and baked until everything melts into one big, cozy, sharable square of quesadilla happiness.

If you want the easiest possible path here, use microwave bacon. Truly. It cooks in under a minute and tastes great tucked into all that melty chicken ranch goodness. Rotisserie chicken keeps things fast, but any chopped cooked chicken works. When it’s time to fold your tortillas over the filling, use a toothpick to keep the top flap in place so it bakes up perfectly golden. Just don’t forget to pull it out before serving.

- Bailey

How To Fold Sheet Pan Quesadillas

Start by lining the pan with one tortilla in the center, then overlap the remaining tortillas around the edges so there are no gaps. Spread the filling evenly, add one tortilla right in the middle on top, then fold each edge tortilla inward. The overlap is what keeps everything contained while it bakes.

I walk through this exact folding method step by step in real time in this video. I'm still working on my "making reels skills" so be nice!

If the sheet pan quesadilla situation spoke to you, keep the momentum going with more Mexican-inspired dishes!

​Instant Pot Chicken Enchiladas: These come together fast, skip the stovetop entirely, and land firmly in that set-it-and-forget-it category that makes weeknights feel manageable.

​Twice Baked Mexican Sweet Potatoes: All the bold flavors you want, tucked into a sweet potato instead of wrapped in a tortilla.

Bacon Chicken Ranch Quesadillas (Sheet Pan Method)

Servings: 8 servings
​Time: 40 minutes

Ingredients

Quesadillas

• large flour tortillas (8, 8–10 inch)
• cooking spray
• thick cut bacon (8 slices, cooked and crumbled)
• cooked chopped chicken (3½ cups)
• buffalo wing sauce (½ cup | 120 ml)
• ranch dressing (⅔ cup, plus more for serving)
• shredded cheddar or Mexican blend cheese (2 cups)
• kosher salt (½ teaspoon)
• black pepper (¼ teaspoon)

Instructions

Preheat the oven to 425°F. Spray a rimmed sheet pan with cooking spray, line it with parchment, and spray the parchment lightly.

If your bacon isn’t already cooked, bake, microwave, or pan fry the thick cut bacon (8 slices) until crisp. Drain and crumble.

In a large bowl, combine the chopped chicken (3½ cups), crumbled bacon, buffalo wing sauce (½ cup), ranch dressing (⅔ cup), shredded cheese (2 cups), salt (½ teaspoon), and pepper (¼ teaspoon). Mix until combined.

Lay 7 large flour tortillas around 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 at each short end, also overlapping the center and hanging over the edges.

Spread the chicken mixture evenly over the tortillas inside the pan, keeping the filling away from the overhanging edges.

Place the final tortilla in the center on top of the filling.

Fold the overhanging tortillas up and over the filling so everything is enclosed. Press gently so the top sits flat.

Spray the top lightly with cooking spray.

Bake for 18-22 minutes, until the tortillas are golden and the filling is heated through.

Let rest for 5 minutes, then slice into squares and serve with extra ranch dressing.

Gluten-Free: Use large gluten-free tortillas.

Dairy-Free: Swap the cheese for a dairy-free shredded cheese that melts well and use a dairy-free ranch dressing.

Vegetarian: Cannot be adapted. The recipe depends on both chicken and bacon for structure and flavor. Look for a highly-rated vegetarian quesadilla recipe instead.

Higher Protein: Use extra chicken and cheese in the filling. A scoop of Greek yogurt mixed into the ranch also works if you want a creamy boost.

Feed a Crowd: Double the ingredients and bake two sheet pans at once. Rotate the pans halfway through for even browning.

Make-Ahead: Assemble the quesadilla up to 24 hours in advance. Cover tightly and refrigerate. Add 3–5 extra minutes to the bake time.

Low-Carb: Use low-carb tortillas.