CHICKEN QUESADILLA

INGREDIENTS

• 4 (8 inch) flour tortillas
• 1/4 cup ranch dressing
• 1 cup COOKED rotisserie rooster breast reduce in small chunk measurement pieces
• 4 slices crispy cooked bacon chopped
• 2/3 cup shredded colby jack
• 2/3 cup shredded queso quesadilla cheese
• 2 tablespoons butter

INSTRUCTIONS

Spread two tablespoons ranch dressing over two tortillas. Top every with half of of the chicken, half of of the bacon, and 1/2 of the cheese. Top every with some other tortilla.
Melt 1 tablespoon of butter in a massive skillet over medium heat. Add one quesadilla and prepare dinner till the backside is gently browned. Flip and prepare dinner till the different facet is gently browned. Add a 2nd tablespoon of butter to the skillet and repeat with the 2d quesadilla.

NOTES

You can add the first tortilla to the heated skillet and then add 1/2 the substances and pinnacle with the 2nd tortilla. Cover loosely with aluminum foil and prepare dinner till the backside is mild browned. Then flip and prepare dinner till the different facet is browned. Repeat the technique for the 2nd quesadilla.
For even extra flavor, attempt including grilled onions and bell peppers. I like the usage of each inexperienced bell peppers and purple bell peppers.
I virtually decide on flour tortillas with this recipe, as corn tortillas virtually do no longer make gorgeous quesadillas.
If ranch is now not your thing, sprinkle the inner of the quesadilla with taco seasoning, cumin, or chili powder earlier than grilling. It will add a little greater flavor.
Store leftovers in an hermetic container in the fridge. Reheat in a skillet over medium-low heat.

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