Preheat the Blackstone griddle over medium high heat (approximately 400 degrees F).

Place the bacon strips directly on the griddle and make sure that they are not touching.

Cook the bacon for 3-5 minutes per side (depending on the thickness of the bacon) until the bacon is cooked to the crispiness that you prefer. Only flip the bacon once using tongs during this cooking process. You will know that the bacon is ready because the white fat on the bacon will become translucent and the pink parts of the bacon will be a reddish-brown color.

While the bacon is cooking, place the chicken onto the Blackstone grill in an even layer in a separate location from the bacon. Season it with salt, pepper and garlic powder.

Sauté the chicken for 3-4 minutes per side until it’s browned slightly. Continue to cook the chicken until it’s cooked through (internal temperature of 165 degrees F) for approximately 3-4 more minutes.

Push the chicken to one side of the grill and chop the cooked bacon and push it to the side of the grill with the chicken as well. Reduce the Blackstone temperature to medium.

Place the tortillas on the grill. Top each tortilla with a small amount of the cheese, then layer the chicken, bacon and drizzle 1 tablespoon of ranch dressing on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.

Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.

Remove the quesadillas onto a cutting board. Slice them and then they are ready to serve and enjoy!