Get ready to experience the ultimate comfort food mashup with these Bacon Ranch Mac Cheese Quesadillas! This genius creation combines three beloved classics—creamy mac and cheese, crispy bacon, and zesty ranch—all tucked inside a golden, crispy quesadilla.
Perfect for busy weeknights, game day gatherings, or when you simply need some serious comfort food, these quesadillas deliver big flavor with minimal effort. The contrast between the crispy tortilla exterior and the gooey, cheesy interior creates a texture experience that will have everyone reaching for seconds.
Why You’ll Love This
- Uses simple pantry staples and leftovers to create something extraordinary
- Crispy-on-the-outside, gooey-on-the-inside texture that’s irresistible
- Kid-approved but sophisticated enough for adults too
- Ready in under 45 minutes from start to finish
- Customizable with your favorite add-ins and toppings
Ingredients
- 2 cups cooked macaroni and cheese
- 6 strips crispy bacon, chopped
- 3 tbsp ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large flour tortillas
- 2 tbsp olive oil
- 2 green onions, finely chopped
Instructions
- In a mixing bowl, combine your cooked mac and cheese with the chopped crispy bacon and ranch dressing. Mix everything together until well combined – this creamy, bacon-loaded filling is going to be amazing inside those tortillas.
- Lay a flour tortilla flat on your work surface. Spread a generous portion of the mac and cheese mixture on one half of the tortilla. Sprinkle the cheddar and mozzarella cheese over the filling, then fold the empty half over to create a half-moon shape.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Place your quesadilla in the hot pan and cook for 3-4 minutes per side until the tortilla is golden brown and crispy. The cheese should be melted and bubbly inside.
- Remove the quesadilla from heat and let it cool for just a minute, then slice into wedges. Sprinkle with chopped green onions and serve immediately while it's still hot and the cheese is perfectly gooey.
Tips & Variations
- Use leftover mac and cheese from the night before to make this recipe even quicker
- Add diced jalapeños or a dash of hot sauce for a spicy kick
- Try different cheese combinations like pepper jack or smoked gouda for unique flavor profiles
- Make it vegetarian by omitting the bacon and adding sautéed mushrooms or bell peppers
- Press down gently on the quesadilla while cooking to ensure even browning and melting
- For a lighter version, use whole wheat tortillas and reduced-fat cheese
Serving Suggestions
These hearty quesadillas are practically a meal on their own, but they pair beautifully with a simple side salad dressed with ranch or vinaigrette to cut through the richness. For a fun DIY dinner, set up a toppings bar with salsa, guacamole, pico de gallo, and extra ranch dressing so everyone can customize their quesadilla experience.
For a complete game day spread, serve alongside some veggie sticks with ranch dip and a bowl of tortilla chips.
Notes
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium-low heat for best texture, or in a 350°F oven for 5-7 minutes.
- The quesadilla is done when the tortilla is golden brown and crispy, and the cheese is completely melted.
- Let the quesadilla rest for 1-2 minutes before cutting for cleaner slices.
FAQs
Can I make these ahead of time?
You can prepare the mac and cheese mixture ahead of time and store it in the refrigerator, but it’s best to assemble and cook the quesadillas just before serving for maximum crispiness.
What’s the best way to cook the bacon?
For this recipe, oven-baked bacon works great—it’s hands-off and cooks evenly. Arrange bacon on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes.
Can I freeze these quesadillas?
Yes, you can freeze them after cooking. Cool completely, wrap individually in foil, and store in a freezer bag for up to 1 month. Reheat from frozen in a 375°F oven for 15-20 minutes.
What if I don’t have ranch seasoning?
You can make your own by combining dried dill, garlic powder, onion powder, dried parsley, salt, and pepper, or simply substitute with 3-4 tablespoons of prepared ranch dressing mixed into the mac and cheese.
[recipe_card]
