Place a sheet of wax paper onto your work surface. Place 1 of the tortillas onto wax paper and brush one side with melted butter. Turn tortilla over.
Add a handful of cheddar cheese and mozzarella cheese to the center of the tortilla. Sprinkle a couple pinches of chili powder over the cheese.
Add a layer of chicken pieces over the seasoned cheese.
Drizzle chicken with Ranch dressing.
Add a layer of bacon strips (about 4 strips).
Add another layer of cheese over the bacon. Sprinkle again with chili powder.
Preheat dry non-stick skillet over medium high heat.
Transfer the tortilla with all the fillings carefully to the hot skillet.CHEF TIP: You can use a spatula, or carefully slide the tortilla off the wax paper into the skillet. This can be tricky, so we do suggest using a fish turner (or other long, wide spatula) instead.
Place one of the reserved tortillas on top of the fillings and press down gently. Brush the exposed side of the top tortilla with melted butter.
Cook for 2-3 minutes, lifting a corner with a spatula to check for doneness. Tortilla should be golden brown. Flip quesadilla over and cook for an additional 2-3 minutes, or until golden brown and cheese is melted.
Repeat process for the second quesadilla.
Notes
If you want to cut some corners you can easily shred or cube some rotisserie chicken from the grocery store instead of using cooked boneless skinless chicken breast.
Pre-bagged cheese or cheese shredded straight from the block will both work! Pepperjack, Colby, Monterey, or a Mexican blend are other great options for quesadillas.
We have found that flour tortillas are sturdier and tend to hold the toppings better, but if you prefer or need a gluten-free option, you can easily use corn tortillas.
Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet or in a 350F oven for around 10 minutes or until warmed through.