RECIPE: Chicken Bacon Ranch Quesadillas

Chicken Bacon Ranch Quesadillas

 With Ranch Sour Cream Dip and Apricot Infused Salsa

 
Things You Need:
1 container (8 oz) sour cream

4 green onions, thinly sliced (4 tablespoons) (or freeze dried chives, that's what I used)

1 package (1 oz) ranch dip mix

1 cup chunky-style salsa

1/4 cup Smucker’s® Apricot Preserves

3 tablespoons chopped fresh cilantro (I omitted this ingredient because I don't like cilantro)

1/4 lb sliced roasted chicken (from deli), chopped (or do what I did and shred up the meat from the breasts of a rotisserie chicken, pre-made at the store)

3/4 cup shredded Mexican cheese blend

8 slices precooked bacon, chopped

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

 

Directions:

1. 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.  
2. 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. 
3. 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.    
4. 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.

A waffle maker or George Foreman Grill can be used in place of the contact grill. Cook 1 to 2 minutes longer.

 

It is SOOOO good, my two picky eating daughters both loved them, and so did my husband. 

 

Hope that you enjoy them as much as I did :)

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