If you don't already have cooked chicken, you can quickly pan-sear a chicken breast seasoned with salt, pepper, and a little garlic powder. Let it rest, then shred or dice. Cook the bacon until crispy, then crumble it. This can be done while the chicken cooks.

Place a large skillet over medium heat. Add a small pat of butter or a drizzle of oil. Lay one tortilla flat in the pan. Let it warm for about 30 seconds, then flip it so both sides are lightly coated.

Spread half the ranch dressing on the tortilla. Sprinkle half the cheese evenly over the dressing. Then add the chicken, bacon, and any optional veggies like bell peppers or spinach. Top with the remaining cheese. The cheese helps hold everything together.

Carefully fold the tortilla in half to create a half-moon shape. Press down gently with a spatula. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. The smell of toasting tortilla and melting cheese will fill the kitchen.

Carefully flip the quesadilla with a spatula. Cook the other side for another 2 to 3 minutes, until golden and the cheese is fully melted. If you want extra crispiness, add a tiny bit more butter to the pan before flipping.

Transfer the quesadilla to a cutting board. Let it rest for a minute, then slice into wedges using a pizza cutter or sharp knife. Serve immediately with extra ranch dressing, sour cream, or salsa.