A delicious and cheesy quesadilla filled with macaroni, bacon, and ranch dressing, perfect for a quick meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked macaroni pasta
1 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
1/4 cup ranch dressing
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 large flour tortillas
1 tablespoon olive oil
1/2 cup shredded mozzarella cheese
Instructions
In a large bowl, combine the cooked macaroni, cheddar cheese, crumbled bacon, ranch dressing, garlic powder, onion powder, and black pepper. Mix until well combined.
Heat a large skillet over medium heat and add 1/2 tablespoon of olive oil. Place one tortilla in the skillet.
Spread half of the macaroni mixture evenly over the tortilla. Sprinkle half of the mozzarella cheese on top.
Place a second tortilla on top and press down gently. Cook for about 3-4 minutes, or until the bottom tortilla is golden brown.
Carefully flip the quesadilla using a large spatula and add the remaining olive oil to the skillet. Cook for another 3-4 minutes until the second side is golden brown and the cheese is melted.
Remove from the skillet and let it cool for a minute before slicing into wedges. Repeat with the remaining tortillas and filling.
Notes
For a spicy kick, add diced jalapeños to the macaroni mixture.
You can also substitute the bacon with cooked chicken for a different flavor profile.