Description
This Chicken Bacon Ranch Pizzadilla is a delicious fusion of pizza and quesadilla, featuring Cajun-spiced chicken, crispy bacon, sautéed vegetables, and a creamy ranch dressing, all layered between soft flour tortillas and baked to bubbly, golden perfection. Perfect for a hearty snack or casual meal.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil plus more for coating chicken
- 2 tbsp butter
- 1 onion diced
- 1 red bell pepper diced
Assembly
- 3 burrito flour tortillas
- water for softening tortillas
- 3 cups shredded Mexican cheese blend divided
- ranch dressing
- 6 slices cooked bacon crumbled
- minced parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the pizzadillas later.
- Season Chicken: Rub the chicken breast with olive oil and Cajun seasoning to coat evenly for flavor.
- Cook Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the chicken about 5 minutes per side until fully cooked. Remove from heat and dice into bite-sized pieces.
- Sauté Vegetables: In the same pan over medium-low heat, melt the butter and sauté the diced onion and red bell pepper until softened, approximately 5 to 7 minutes.
- Prepare Tortillas: Dip each burrito flour tortilla fully in water to soften, then shake off excess moisture to make them pliable for folding.
- Slice Tortillas: Cut each tortilla horizontally in half to create smaller pieces for assembling the pizzadillas.
- Layer Fillings: Sprinkle about ¼ cup shredded Mexican cheese down the center of each tortilla half as the base layer.
- Add Toppings: Add ¼ cup each of diced chicken, sautéed peppers and onions, ranch dressing, crumbled bacon, and top with another layer of ¼ cup cheese.
- Fold Tortillas: Fold the corners of each tortilla half inward to form neat triangular shapes that hold the filling together.
- Arrange in Pan: Place the folded triangles in a pie pan arranged like pizza slices to maintain their shape during baking.
- Add Final Touches: Sprinkle the remaining cheese and minced parsley over the top for garnish and extra flavor.
- Bake: Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and the tortillas turn golden and crisp around the edges.
Notes
- Wetting the tortillas softens them, making them flexible enough to fold without cracking.
- Do not overload the filling as too much makes it difficult to seal the triangles and achieve proper crispness.
- Using a pie pan helps to hold the folded triangles together during baking, giving the pizzadilla a classic pizza-like shape.
