Ingredients :

• The tortillas — Go for the large ones, 25-30 cm size. Small ones don’t leave enough room to spread the filling evenly and they overflow everywhere when you fold. A standard wheat tortilla works perfectly — no need for anything fancy.
• The cooked chicken — Supermarket rotisserie chicken is your best friend here. Shred it by hand into irregular pieces — it catches the cheese better than neat cubes. If you’re cooking breast specially, stop as soon as it hits 74°C at the center, otherwise it gets dry and useless in a quesadilla.
• Turkey bacon — It brings that smoky, salty touch that balances the sweetness of the ranch. Get it really crispy in the pan before crumbling it — soft turkey bacon is pointless, it’s the crunchy texture that counts.
• Cheddar — Grate it yourself if you can. Pre-shredded cheddar is coated in starch to prevent sticking, which slows down the melting. Here we want cheese that pulls and coats everything. Mexican blend also works — it often contains Monterey Jack which melts even better.