Carlas Bacon And Chicken Quesadillas Recipes

CHICKEN BACON RANCH QUESADILLAS (CHILI'S COPYCAT) RECIPE

Steps:

• Heat up oil in a wide skillet over medium heat. Add the onions and sauté for roughly 5 to 8 minutes, until caramelized.
• Add the garlic and tomatoes. Sauté briefly, then transfer into a mixing bowl.
• Add the chicken, pre-cooked bacon, ½ cup of cheese, then season with salt and pepper. Add ¼ cup of ranch dressing, then mix to combine.
• Grease a clean skillet with cooking spray and place it over medium heat.
• Place the tortilla wrap and add roughly 1½ cups of the chicken mixture to half of the wrap.
• Sprinkle roughly ½ cup of the cheese, then fold the other side over and press so that the cheese makes it stick closed. Heat for 3 to 5 minutes to further melt the cheese and turn the exterior golden brown.
• Flip and do the same on the other side. Repeat until you have done all 4 tortillas.
• When done, cut into four and serve with ranch dressing, sour cream, and pico de gallo. Garnish with cilantro.
• Serve and enjoy!

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.