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 :)

❀❤❀❤❀❤❀

 

Chicken Wraps: Recipe

Here is my first ever recipe post! I'm actually really excited to post it!! :)

Last night for dinner I made some quick and easy chicken wraps. Seriously the easiest thing ever.

What you'll need:

Boneless, skinless chicken breasts

Salt & Pepper

2 tbsp oil

Shredded Lettuce

Shredded Cheese

Diced Up Tomatoes

Ranch Dressing/Hot Sauce (or whatever sauce you prefer)

Tortillas

Super easy so far, right? And super friendly on your wallet, too!

What to do:

Preheat your oven to 450 degrees.

Take the chicken out of the package and pat both sides dry with paper towels.

Heat up 2 tbsp oil in medium skillet over medium-high heat and swirl the oil in the pan.

Salt and pepper the smooth sides of the chicken breasts.

Place the chicken breats seasoned side down in the skillet without disturbing it for 4 minutes.

While the chicken is cooking season the otherside with salt and pepper again.

Flip the chicken over and let cook for 1 minute without disturbing.

After the 1 minute transfer the skillet from the burner to the oven.

Let the chicken cook in the oven, uncovered for 10 minutes.

Take the chicken out of the oven (PAN WILL BE HOT; do NOT make the same mistake I did!)

Then transfer the chicken from the skillet to a cutting board to rest for another 10 minutes.

After the chicken has rested for 10 minutes, slice it up in thin strips.

Warm the tortillas up on a microwave safe plate, wrapped in a damp paper towel for 30 seconds.

Take the fixins (bowl of lettuce, bowl of tomatoes, bowl of shredded cheese, plate of tortillas, plate of cut up chicken, and your choice of sauce) to the table.

Sit down, fix your own wrap the way you want, and ENJOY!

So tasty, and so good; we used 3 large chicken breasts and had leftover chicken breasts that can be used for another recipe later!

And they're kid friendly; even my 2 year old devoured them!!

Granted, I think she was a bigger fan of the cheese, mostly- but she ate a whole wrap, and my 5 year old ate 2 wraps!! (and one of them even had tomatoes on it!)

Hope you enjoy this recipe as much as I did.

:)