Perfect for an easy weeknight dinner, these gluten-free bacon ranch quesadillas are a family favorite and also make a fun appetizer for gatherings!
I’m always on the lookout for quick, gluten-free weeknight meals that my family will enjoy. If it can be ready in 30 minutes or less and gets thumbs up from everyone, it’s a keeper.
These gluten-free bacon ranch quesadillas fit the bill. They were a hit at our house, and I loved being able to tuck some spinach inside without much complaint from the kids.
Key ingredients and tips:
- Bacon: Use your preferred bacon or turkey bacon. Cook until crispy for a satisfying crunch.
- Tortillas: Gluten-free flour tortillas work great for quesadillas, but corn tortillas can be used instead. Choose a brand you like for folding and browning.
- Cheese: A blend of Monterey Jack and Cheddar melts nicely. Swap in Pepper Jack for more spice.
- Spinach: Fresh spinach adds color and nutrition — remove stems and chop or tear into smaller pieces so it mixes evenly with the cheese.
- Green onions: Optional. Sprinkle on top or include inside the quesadillas if your family likes them.
- Ranch: A little ranch inside the quesadilla adds flavor. Use your favorite refrigerated gluten-free ranch dressing.
For dipping, we often use guacamole with standard quesadillas, but for these I mixed equal parts salsa and ranch to create a simple ranch salsa dip. It pairs wonderfully with quesadilla wedges, pepper strips and chips.
For adults I like to arrange the wedges on a platter for easy serving — they travel well at parties and are always popular.
I also serve a kid-friendly version on divided plates so each child has familiar sides. My oldest loved the ranch salsa dip and happily dunked quesadilla pieces, pepper strips and blue corn chips. The younger one skipped the peppers but ate the quesadilla, so I still counted that as a win for getting spinach in him.
These quesadillas are simple to make and will be on our rotation often. Next time I’ll double the dip because it disappeared fast!
Gluten-free Bacon Ranch Quesadillas
This recipe makes 4 gluten-free Bacon Ranch Quesadillas — ideal for busy weeknights. Double the recipe for larger families. Serve with bell peppers and corn chips for easy sides.
5 minutes
5 minutes
10 minutes
Ingredients
Quesadillas:
- 6 slices bacon
- 8 gluten-free flour tortillas or corn tortillas
- 2 cups shredded cheese (Monterey Jack & Cheddar or Pepper Jack)
- 1 cup chopped fresh spinach, stems removed
- 4 tsp. ranch dressing
- Optional: sliced green onions and cilantro
Ranch Salsa Dip:
- 1/2 cup mild or medium salsa
- 1/2 cup refrigerated ranch dressing
Instructions
- Cook bacon in a skillet until crispy. Drain on paper towels and break into pieces once cooled.
- Lightly spray a large skillet. Place one tortilla in the pan and cover with about 1/3–1/2 cup shredded cheese. Sprinkle with roughly 1½ slices worth of crumbled bacon and about 1/4 cup chopped spinach.
- Top with a second tortilla.
- Cook over medium heat for about 3 minutes, until the bottom is lightly browned. Carefully flip and cook the other side for about 2 minutes, or longer if you prefer a crisper quesadilla.
- Transfer to a cutting board and slice into 6 wedges with a pizza cutter. Repeat with the remaining ingredients to make the other quesadillas.
- While quesadillas cook, stir together 1/2 cup salsa and 1/2 cup refrigerated ranch dressing to make the ranch salsa dip.
- Serve the quesadillas with the dip in a large bowl or individual dipping bowls.
Notes
If you like more heat, use Pepper Jack cheese and a spicier salsa. These work well with turkey bacon or regular bacon—use whichever you prefer.
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