Chicken Bacon Quesadillas


  • 1 (8 oz.) container sour cream
  • 4 green onions, thinly sliced (4 Tbsp.)
  • 1 pkg. (1 oz.) ranch dip mix
  • 1 cup chunky-style salsa
  • 1/4 cup Smucker's Peach Preserves
  • 3 Tbsp. 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


In a small bowl, mix sour cream, 1 sliced green onion, and 1 Tbsp. of the ranch dip mix. In another small bowl, mix salsa, preserves, and 1 Tbsp. 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.

Servings: 12 (2 wedges each)
Time:25 Minutes Preparation Time
15 Minutes Cooking Time

Source: Pillsbury

By LRP from LWL, MA


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