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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!