Chicken Bacon Ranch Quesadillas

El Ranchero Grande Recipe

1 lb. boneless skinless chicken breast
1 lb. bacon
1 small white onion, roughly chopped
1 (16 oz.) container sour cream
2 packets of ranch dip dry mix
1 (8 oz.) bag Monterey Jack shredded cheese
1 (6-7 inch) package of tortillas (10-12 count)
non stick cooking spray

Place medium sized pot over medium heat 2/3rds full of chicken broth or water, heat to a roaring boil. Place the chicken breast in the liquid and boil until cooked through and tender. (about 30 minutes). Remove the chicken from the pot and place on a flat surface to let cool. Shred the chicken with two forks. Place the chicken into a large mixing bowl.

Place medium sized skillet over medium low heat. Place the bacon strips on a cutting board. Cut into 1-2 inch strips. Place cut strips of bacon in the skillet. Add the onions. Cook mixture until the bacon is crisp. Drain grease from the mixture and add to the bowl with the chicken. Add 1 packet of ranch dip mix to the container of sour cream. Stir until well blended.

Add 1 packet of the ranch dip mix into the mixing bowl ingredients. Add half of the ranch and sour cream mixture into the bowl. Add the bag of Monterey Jack shredded cheese to the mixing bowl mixture. Fold all ingredients until well blended.

Place a large skillet over medium low heat. Spoon the chicken and cheese mixture mixture onto one half of the tortilla. Fold the unfilled side of tortilla over the filled side. Spray non stick cooking spray to coat the bottom of the skillet. Place the folded tortilla in the skillet. Once the skillet side down side of the tortilla is a nice golden brown, lift the tortilla, re-spray the skillet and place the tortilla back into the skillet on the opposite side. Once the skillet side down side of the tortilla is a nice golden brown, lift the tortilla and set aside on a dish to serve.

Repeat until all of the mixture has been used. Garnish with a tablespoon or two of the ranch and sour cream mixture.

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