Prepare the filling: In a large mixing bowl, combine 1 lb shredded cooked chicken, 1 cup shredded cheddar cheese, 1/2 cup cooked crumbled turkey bacon, and 1/4 cup ranch dressing. Stir until all ingredients are well mixed and evenly coated.
Heat the skillet: Place a non-stick skillet over medium heat. Allow it to warm up for a minute or two to ensure even cooking.
Assemble the quesadilla: Take one large flour tortilla and lay it flat in the skillet. On one half of the tortilla, generously spoon some of the chicken mixture from step one.
Fold and cook: Carefully fold the tortilla over, creating a half-moon shape. Cook for about 3-4 minutes, or until the bottom is golden brown and the cheese begins to melt. Flip and cook for another 3-4 minutes on the other side.
Slice and serve: Once cooked, remove the quesadilla from the skillet and let it cool slightly. Using a sharp knife, slice it into wedges. Serve warm with extra ranch dressing for dipping.
Repeat: Continue the process until all tortillas are filled and cooked, ensuring that your skillet is adequately heated each time.