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
By LRP from LWL, MA
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