Chicken Bacon Ranch Quesadillas
Ingredients
​
2 large chicken breasts
3 bags shredded cheddar cheese
6 pieces bacon
1 block of cream cheese
2 packets of Hidden Valley Ranch Seasoning
1 bunch green onions
1/4 cup water
8 large round tortillas
Place two large chicken breasts in a pot of boiling water for about 10 minutes or until fully cooked. Cook 6 pieces of bacon until crispy, pat dry and chop into small pieces. Chop one bunch of green onions/scallions and set aside.
Combine one block of cream cheese, two packets of ranch seasoning and 1/4th cup of water into a small sauce pan, mix on stove until softened and fully combined.
​
Once fully cooked, shred chicken with two forks. Combined shredded chicken with cream cheese mixture, chopped bacon, green onions and 1 cup shredded cheddar cheese.
​
Place tortilla in buttered pan. Lay down a thin layer of shredded cheddar cheese, evenly spread some of the chicken bacon ranch mixture, then top with a little more cheese. Fold tortilla in half and cook both sides until golden brown. Remove from pan and slice quesadilla into thirds.
​
Recipe yields 24 individual pieces. Store well in the freezer & easy to reheat in an air fryer. Enjoy!
​
​