Grands! Chicken-Bacon Quesadillas
- Level: Easy
- Yield: 12 servings - 2 wedges each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 292
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 8
- Cholesterol
- 35
- Sodium
- 662
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
1 container (8 oz) sour cream
4 green onions, thinly sliced (4 tablespoons)
1 package (1 oz) ranch dip mix
1 cup chunky-style salsa
1/4 cup Smucker's® Peach Preserves
3 tablespoons chopped fresh cilantro
1/4 lb sliced roasted chicken (from deli), chopped
3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)
8 slices precooked bacon, chopped
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
Directions
- In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
- Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
- Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
- Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.
Cook’s Note
A waffle maker can be used in place of the contact grill. Cook 1 to 2 minutes longer.