Chicken Quesadilla With Ranch And Bacon Food

CHICKEN BACON RANCH QUESADILLAS

Steps:

• Place 1 tortilla on the cutting board and add a half cup of shredded cheddar. Top with half of the chicken, half of the bacon bacon, half of the scallion and a drizzle (about 2 tbsp) of ranch dressing. Add another half cup of cheddar then place another tortilla on top.
• In a large fry pan, turn the heat to medium and add oil. Swirl the oil around to coat the pan and add the quesadilla.
• Cook for 2-5 minutes on one side until crispy and golden and the cheese has started to melt. Carefully flip the quesadilla and cook for another 2-3 minutes or until all the cheese has melted and the tortilla is crispy and golden.
• Remove from heat and sprinkle with a little bit of salt while it's still hot.
• Repeat the process for the remaining ingredients.
• Serve with more ranch, salsa, and pickled jalapenos if desired.

CHICKEN BACON RANCH QUESADILLAS

Steps:

• Have all of your ingredients ready to go. Cook and chop the bacon if not done already.
• Heat a large nonstick skillet over medium heat.
• After the skillet is hot, add the butter.
• As soon as the butter melts, swirl it around, and place the tortilla in the pan.
• Sprinkle the cheese across the entire tortilla.
• Sprinkle the chopped chicken, bacon, and ranch seasoning over one half of the tortilla.
• Once the cheese is melting, use a spatula to flip the cheese-only side of the tortilla up onto the chicken and bacon side of the tortilla. Press down.
• Cook a minute or two longer until the bottom side of the tortilla is a light golden brown.
• Flip the quesadilla over and cook another minute or so to brown the other side.
• Remove from the skillet, cut into wedges, and serve warm.

CHICKEN BACON RANCH QUESADILLAS

Steps:

• Spread 2 tbsp ranch dressing on 2 tortillas.
• Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional). Top with remaining tortilla.
• Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.

GRANDS! CHICKEN-BACON QUESADILLAS

Steps:

• In 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 closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
• Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
• Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.

RANCH CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine chicken, salsa, green onions and 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 3/4 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. , Meanwhile, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cut quesadilla into wedges; serve with ranch sour cream.