I loooooove quesadillas, and we have a fancy little quesadilla maker at home. We used to use it about once a week although since I no longer eat tortillas, we’ve slowed down quite a bit.
Quesadillas are a great weeknight dinner because they include protein, dairy, and a little bit of carbs, and you can even throw in some veggies. Plus, you can make one in about five minutes with virtually no prep. I suppose if you had a family of 10 people, it would become a pretty lengthy process, but for our family of four, quesadillas are super quick.
If you don’t have a quesadilla maker, you could also make these on an indoor grill or even in a large skillet.
Chicken Bacon Ranch Quesadillas
In a small bowl, mix sour cream, 1 sliced green onion, and 1 tablespoon of the ranch dip mix.
In another small bowl, mix salsa, preserves, and 1 tablespoon of the cilantro.
Heat quesadilla maker and spritz with non-stick cooking spray. Meanwhile, in a medium bowl, mix chicken, cheese, bacon, remaining green onions, remaining cilantro, and remaining ranch dip mix.
Separate dough into 8 biscuits; press or roll each into a 5-inch circle. Place 1/4 cup chicken mixture on one side of each biscuit circle. Fold biscuit over filling; press edges to seal.
Place biscuits, two at a time, on grill. Close and cook 2 to 3 minutes until golden brown. Cut each quesadilla into 3 wedges.
Serve with sour cream and salsa mixtures.
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