Toasted tortillas filled with chicken, bacon, cheese, and a little ranch, served with extra ranch for dipping.
KBy kympro
Servings
4
6 slice Bacon slices
2 piece Boneless skinless chicken breast
1 tsp Garlic powder
1 tsp Smoked paprika
0.5 tsp Salt
0.5 tsp Black pepper
1 cup Ranch dressing
2 cup Sharp cheddar cheese, freshly grated
1 cup Monterey Jack cheese, freshly grated
3 piece Scallions
4 piece Large flour tortillas (10-inch)
2 tbsp Butter, melted
Calories
1153 kcal
Protein
51g
Carbs
37g
Fat
82g
Fiber
3g
Sugar
6g
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Cook Fillings
1. Cook the bacon slices in a large skillet over medium heat for 8-10 minutes, turning occasionally, until crisp. Drain on paper towels, reserve 1 tablespoon of the bacon fat in the skillet, then crumble the bacon.
6 slice Bacon slices
2. Pat the chicken breast dry and slice each horizontally into two thinner cutlets. Season with garlic powder, smoked paprika, salt and black pepper.
3. Heat the reserved bacon fat over medium-high heat and cook the chicken for 5-6 minutes per side, until golden and cooked through to 165°F (74°C). Rest 5 minutes, then shred or finely dice.
4. Thinly slice the scallions. In a bowl, toss the chicken with half of the ranch dressing, the crumbled bacon and most of the scallions, saving a little scallion for garnish.
5. Toss the cheddar and Monterey Jack together. Lay a tortilla flat and sprinkle one half with a quarter of the cheese, top with a quarter of the chicken mixture, then another layer of cheese. Fold the tortilla over to form a half-moon. Repeat with the remaining tortillas.
2 cup Sharp cheddar cheese, freshly grated,
1 cup Monterey Jack cheese, freshly grated,
4 piece Large flour tortillas (10-inch)
6. Brush the outsides of the quesadillas lightly with melted butter. Cook in a clean skillet or griddle over medium heat for 3-4 minutes per side, pressing gently, until deep golden and crisp and the cheese is fully melted. Work in batches, keeping the finished ones warm in a 200°F (95°C) oven.
2 tbsp Butter, melted
Serve
7. Rest the quesadillas for 2 minutes, cut into wedges, and sprinkle with the reserved scallions. Serve with the remaining ranch dressing for dipping.
0.5 cup Ranch dressing,
3 piece Scallions
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