Chicken Bacon Ranch Pizzadilla
Chicken bacon ranch pizzadilla made with crispy tortillas, Cajun chicken, bacon, ranch, and melty cheese baked pizza-style in a pie pan.
Servings: 2 servings
Ingredients
- 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 to 375°F.
- Rub chicken with olive oil and Cajun seasoning.
- Heat 2 tbsp olive oil in a skillet over medium heat. Cook chicken about 5 minutes per side until cooked through. Set aside, then dice.
- In the same pan over medium-low heat, melt butter and sauté onion and red pepper until softened, about 5–7 minutes.
- Dip each tortilla in water until fully wet, then shake off excess water.
- Slice tortillas in half horizontally.
- Sprinkle about ¼ cup cheese down the center of each tortilla half.
- Add 1/4 cup each of: diced chicken, peppers and onions, ranch, bacon, and another layer of cheese.
- Fold corners inward to form triangles.
- Arrange triangles in a pie pan like pizza slices.
- Top with remaining cheese and parsley.
- Bake until cheese is bubbly and tortillas are golden around the edges, about 20 minutes.
Notes
Why wet the tortillas?
This softens them, allowing them to fold easily without cracking. Don’t overload the filling
Too much filling makes the triangles harder to seal and crisp properly. Use a pie pan
It helps hold the triangles together while baking and gives the pizzadilla its pizza-style shape.
This softens them, allowing them to fold easily without cracking. Don’t overload the filling
Too much filling makes the triangles harder to seal and crisp properly. Use a pie pan
It helps hold the triangles together while baking and gives the pizzadilla its pizza-style shape.