Grands Chicken Bacon Quesadillas Food

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.

CHICKEN, BACON AND RANCH QUESADILLAS

Steps:

• In a medium bowl, stir together chicken, bacon, Ranch dressing, and green chiles.
• For each quesadilla, place one tortilla on a flat surface. Sprinkle with 1/3 cup of cheese. Top the cheese with half the chicken mixture and then sprinkle on another 1/3 cup cheese.
• Top with a second tortilla.Melt 1 tablespoon of butter in a nonstick pan over medium heat. Add the quesadilla. Cook until the bottom is golden brown, flip over and cook until the cheese is melted.
• Repeat for the second quesadilla.
• Serve with additonal ranch, salsa, and cilantro if desired.

BACON QUESADILLA

Steps:

• Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.

BBQ CHICKEN BACON QUESADILLAS

Steps:

• Place chicken in a bowl and mix with 1/4 c BBQ sauce.
• Lay tortilla wraps on a clean surface.
• Working on half the wrap, spread with 1 Tbsp BBQ sauce.
• Spread 1/4 c chicken/BBQ mixture (half the mixture) over the side of the wrap that was spread with BBQ sauce.
• Evenly distribute half the onion, half the bacon and half the cheese over the chicken/BBQ mixture.
• Fold the plain side of the wrap over the chicken/BBQ side of the wrap.
• Repeat steps 1-6 to make a second quesadilla.
• Heat a large nonstick skillet over medium high heat.
• Spray the skillet with cooking spray and carefully add one quesadilla with the fold at the center of the pan and the open edge at the outer edge of the pan. This will make it easier to flip without spilling.
• Cook for 3-5 minutes, flipping once halfway through.
• Repeat steps 8-10 for the second quesadilla.
• Place finished quesadillas on a cutting board and cut into thirds.
• Serve with fresh salsa and low-fat sour cream, if desired.

CHEESY CHICKEN & BACON QUESADILLAS

Steps:

• Spray a non-stick skillet with cooking spray and heat over medium-low heat.
• On one side of the burrito sized tortillas, sprinkle cheese.
• Layer the chopped chicken and the chopped bacon.
• Spread Pico de Gallo evenly and then top with more cheese.
• Fold over tortilla and place in skillet.
• Heat until cheese is melted, flipping once the tortilla has browned and has become crispy.

CHEESY CHICKEN WITH BACON AND AVOCADO QUESADILLAS

Steps:

• First thing first, cook the bacon, drain it well and crumble it. To reduce some of the fat, place it on paper towels. Don't discard all of the bacon drippings, keep about a tsp of it and add the diced green onions to it and cook about 3 minutes until softened.
• Add the chicken, make sure it's cut into bite size pieces and keep sauteing for about 5 min until chicken is thoroughly cooked, turning over the chicken pieces, to make sure all sides are cooked. Add the salt and pepper and stir.
• Remove the chicken mixture from the pan into a plate.
• In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Now the fun stuff begins. Add a little bit of the chicken and onion mixture to half of the tortilla, a bit of bacon, a bit of avocado and a bit or lots of cheese, depending on how you like it.
• Now flip the other side of the tortilla over and pat it down. Now flip it over and cook on the other side until the other side is nice and golden. It looks amazing. Cut this into two pieces using a pizza cutter. Repeat these steps with the remaining tortillas. Serve this with some sour cream on the side and squeeze some limes over the quesadillas and you've got yourself an awesome meal.

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.

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.

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.