Sometimes the simplest things end up being the biggest wins. That’s how I feel about this cheesy, crispy, Chicken Bacon Ranch Quesadilla. My boys and I threw them together a few weeks ago for the first time with some of the items we tend to on hand in the freezer. Suffice it to say that these are way tastier than they have any right to be!

Chicken Bacon Ranch Quesadilla

I fell in love with the Just Bare brand of frozen chicken bites several years ago when I first found them at Costco. We make ours in the air fryer, and they are the perfect solution for adding some quick protein to a salad or a sandwich.

I could lie and tell you that this recipe was a long series of difficult developments. But, it’s so much simpler than that. We literally just threw together our favorite air fried chicken bites with cheese and some crumbled leftover bacon. Dip your hot quesadillas in some homemade ranch and it all still counts as cooking, OK?

And for what it’s worth, I’ll happily eat this for lunch, or for dinner. And I do. On repeat, my friends. I eat this on repeat. I’ve made a LOT of quesadillas over the years. They’re one of my favorite quick snacks or meals, and they never get old because you can just swap out ingredients.

And, what I’ve learned while making probably hundreds if not thousands of quesadillas over the years is that the right pan makes a big difference for steady, even heat. This hard anodized non-stick pan is HANDS DOWN the best nonstick pan I have ever used. Don’t waste your money on the trendy and viral brand names. I’ve owned them, and they aren’t worth it. This one will not let you down.

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Busy day? No problem! You can make this Easy White Chicken Chili in just 15 minutes! Yes, I’ve timed it. The secret is to use pre-cooked (or a rotisserie) chicken. Loaded with great northern beans and green chile, this is one hearty, flavorful meal. And, that’s exactly what you need when the temperature dips.

Easy White Chicken Chili

There are times in all of our lives when, despite the best of intentions, we’ve felt the rush of trying to get a meal on the table. Whenever I am facing both a tight schedule and a house full of hungry kids, I get creative. And, I usually start with one of my favorite recipes, to see if I can come up with shortcuts that work in less time.

That was how I came up with this easy white chicken chili recipe. My solution at the time was simply to grab a rotisserie chicken on the way home. Nowadays, I use my tried and true method for perfect cooked, shredded chicken ahead of time. So, it’s as easy as setting some out to thaw whenever I need it.

Simple White Chicken Chili

If you’re feeling the pinch of a day with too many things to do, treat yourself to an easy dinner like this simple white chicken chili. It’s a very rare day that I don’t have time to chop an onion, but I know people who hack that part of the recipe by just buying diced onions in the produce section. Either way, there’s hardly any prep time to speak of.

I’ve lost track of how many times I’ve made this meal, in all of its glorious variations over the past few years. It’s extremely flexible. If I don’t have enough great northern beans, I can swap in pintos. If I have some leftover cooked vegetables, I will often chop them up and toss them into the pot. I can’t really think of a wrong way to make this soup.

That said, you know me. I have to recommend at least a couple adaptations, so that you can make it truly

Whenever the temperature dips and soup season arrives, I find myself using my crockpot even more than usual more. I am convinced that this slow cooker white chicken chili is the reason crockpots exist. No stress. Just tender chicken, hearty beans, spicy chile, and a house that smells divine.

Slow Cooker White Chicken Chili

This slow cooker white chicken chili is a creamy, hearty soup filled with tender chunks of savory chicken, soft white beans, green chile, and plenty of spices. I’ve tried more than my fair share of chili recipes, even a fair number of slow cooker chilis.

And, given the choice? I’ll take a slow cooker chili every time. Low heat over long hours is the only magic in this recipe. But, dang does it do the trick. It transforms all the ingredients and flavors into an incredible, hearty dinner that we keep coming back to. I like to serve it up alongside a batch of my favorite easy drop biscuits, hot and fresh and still steaming from the oven.

Slow Cooker White Chicken Chili Recipe

And, when I think of slow cooker meals, there’s not much about this one that I could change. It’s simple enough to throw together ahead of time for a weeknight meal. But, the experience of eating it is one that you’ll want to slow down and savor.

I really only have one tip specifically for this slow cooker white chicken chili recipe. Take the chicken breasts out of the crock pot to shred them. You’ll never have to go fishing for a stubborn chunk that you missed. And, it lets you more easily work with the meat. I used to always shred my meat in the slow cooker, but now I never do.

I’ve listed all of my family’s favorite toppings as optional ingredients in the recipe card. But, I’m always curious. What will you add to this chili to make it your own? Be sure to let me know in the comments how it turned out!

When it comes to dinners that are lightning fast but still feel luxurious, Pesto Salmon is the way to go. Topped with a homemade parsley pesto with crunchy pine nuts, this dinner takes just 20 minutes from start to finish!

Pesto Salmon

The magic of this pesto salmon is in the contrast between the rich, buttery salmon and the incredible nutty pesto spread on top. This pesto hits above its weight class, with the earthy flavors of parsley, the toasted pine nuts, and hints of parmesan and garlic. It’s one of those dishes where texture, aroma, and taste are all balanced in harmony.

I love pesto, though I don’t cook with it all that often. Mainly this is because I really enjoy getting to make my own. Some days, I can’t afford the time. But, with this baked salmon, you have time for both. Parsley pesto is a little milder than basil pesto, and that’s what I chose to use here. You can use whichever you prefer.

Pesto Salmon Recipe

I’ve cooked fish with variations of this pesto and pine nut topping quite often for my boys. They love it. And, so do I. So, if you’re looking to make this recipe yours, there are also a few ways I like to change it up from time to time.

• Mince up a tsp of cilantro or arugula to add a subtle citrusy or peppery flavor to the topping.
• Add in some chili flakes for gentle heat. You can also drizzle some hot sauce before serving, but you’ll want to be careful to make sure the flavors are a good match.
• Sprinkle the salmon filets with some crushed toasted pistachios. This adds some gorgeous visuals and will bring out the crunch big time.

If you do adapt the recipe, be sure to tell me what you changed and how it turned out. I look forward to hearing from you!

Is there anything more American than sitting down to a feast with multiple pounds of meat on the table for each person? Turkey leftovers are real. But, they aren’t a problem, at my house! We use it up in sandwiches, salads, and now the most incredible Turkey Quesadilla. Crispy edges, gooey cheese, tender meat… you know the drill.

Turkey Quesadilla

I can’t remember the first time I blogged a quesadilla. It was probably during the time when I was writing my first cookbook. Talk about being absolutely overwhelmed! Simple and easy lunches were what I survived on amidst the seemingly endless rounds of recipe development, photography days, and writing, writing, writing.

Today, I made a turkey quesadilla for lunch, but not because I was pressed for time. Now, quesadillas just feel like an easy treat. They’re ridiculously simple, since nailing down the process. Cheese and a tortilla with the fillings I want? Who says no to that kind of lunch? Not me. Not today, at least!

And, they make it so easy to use up your leftovers. Any time I have chicken or turkey or steak that didn’t get eaten on the first go round, I shove them into a grilled and gooey quesadilla for lunch. It turns what might otherwise be ordinary or lackluster “leftovers” from the fridge into a small joy.

Speaking of leftovers, I have been loving this winter salad, lately with all of its crunchy, seasonal veggies. All that texture made it the perfect accompaniment to a cheesy turkey quesadilla. And, because it has a vinaigrette dressing, the flavors are well balanced, too!

Turkey Quesadilla Recipe

I use shredded Monterey jack cheese in this turkey quesadilla recipe. And, I think the subtle flavors are perfect to let the turkey take center stage.