Chicken Bacon Ranch Quesadillas
How to make the best chicken bacon ranch quesadillas - Topped with sour cream, these cheesy chicken sandwiches are full of melted goodness. Perfect simple and easy weeknight dinner!
Ingredients
- 8 ounces Greek yogurt or sour cream
- 4 green onions thinly sliced
- 1 package ranch dressing mix
- 1 cup chunky salsa
- ¼ cup peach preserves
- 3 tablespoons fresh cilantro chopped
- 4 oz roasted chicken chopped or shredded
- ¾ cup Mexican blend cheese
- 8 slices bacon precooked, chopped
- 1 can refrigerated buttermilk biscuits 8 biscuits
Instructions
- In a small bowl, mix Greek yogurt, 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 ¼ 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 biscuit into 3 wedges.
- Serve with sour cream and salsa mixtures.
Notes
This recipe uses dry ranch dip mix. You can buy it commercially made, but I think you'll like it a lot better if you mix up a batch of your own homemade.
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