Bacon Ranch Mac Cheese Quesadillas turn two cups of cooked macaroni and cheese into a crisp skillet meal. Bacon and ranch enrich the filling, while cheddar and mozzarella melt inside four folded flour tortillas and chopped green onions add the final fresh note.
The recipe makes 4 quesadillas in 25 minutes, with 10 minutes of preparation and 15 minutes of cooking. Draining excess moisture from the macaroni and cheese helps preserve the golden tortilla texture.
Bacon Ranch Mac Cheese Quesadilla Ingredients
For the filling, gather 2 cups cooked macaroni and cheese, 6 strips crisp bacon chopped into pieces, 3 tablespoons ranch dressing, 1 cup shredded cheddar, and ½ cup shredded mozzarella.
For assembly and cooking, use exactly 4 large flour tortillas, 2 tablespoons olive oil, and 2 finely chopped green onions. The quantities make 4 complete half-moon quesadillas.
If you enjoy this recipe, you may also like Beefy Cheesy Fries Burrito.
How to Make Bacon Ranch Mac Cheese Quesadillas
- Combine 2 cups cooked macaroni and cheese with chopped bacon from 6 crisp strips and 3 tablespoons ranch dressing.
- Lay out 4 tortillas. Spread one-fourth of the macaroni mixture over one half of each, then divide 1 cup cheddar and ½ cup mozzarella over the filling.
- Fold each empty tortilla half over the filled side to make four half-moons.
- Heat a large skillet over medium and add a portion of the 2 tablespoons olive oil.
- Cook each quesadilla for 3 to 4 minutes per side, until golden and crisp with melted cheese.
- Rest 1 minute, slice into wedges, sprinkle with 2 chopped green onions, and serve hot.
Prepare the Macaroni and Bacon
Stir in Three Tablespoons Ranch
Divide Filling Across Four Tortillas
Layer Cheddar and Mozzarella
Fold Into Four Half-Moons
Heat Olive Oil Over Medium
Cook Three to Four Minutes Per Side
Rest, Slice, and Finish With Green Onion
Keep All Four Quesadillas Consistent
Storage and Reheating
Conclusion
Mix 2 cups cooked macaroni and cheese with chopped bacon from 6 strips and 3 tablespoons ranch. Divide among 4 tortillas and top with 1 cup cheddar plus ½ cup mozzarella. Fold into half-moons. Using 2 tablespoons olive oil across the batch, cook over medium for 3 to 4 minutes per side. Rest 1 minute, slice, and finish with 2 chopped green onions.
Frequently Asked Questions
- → How many quesadillas does the recipe make?
The recipe makes exactly 4 large half-moon quesadillas.
- → How can soggy quesadillas be prevented?
Drain excess moisture from the cooked macaroni and cheese before mixing the filling.
- → How long does each side cook?
Cook for 3 to 4 minutes per side over medium heat.
- → When are the green onions added?
Sprinkle the 2 finely chopped green onions over the quesadillas after cooking and slicing.