This Chicken Bacon Ranch Quesadilla is the perfect summer lunch for you and your family! Add some berries on the side and you’ll have energy to burn for all your summer activities. Moms, dads, grandmas and grandpas, this is a great way to get your kids and grandkids in the kitchen and spend some quality time together (I love making memories with my grandchildren in the kitchen – mess and all!). They can help butter the tortillas, help with the chopping (if old enough), and help build their-very-own tortilla with the ingredients of their choosing. So grill some extra chicken breasts for dinner (to use for lunch the next day), fry some extra bacon at breakfast time, and you’ll be set for a simple, quick lunch favorite.
4 (8 inch) tortillas
2 tablespoons butter or ghee 1/4 cup Ranch dip (page 125) 1/2 cup crumbled bacon
1 cup chopped grilled chicken breast
2/3 cup chopped tomatoes, optional
2/3 cup chopped black olives, optional
2 handfuls spinach
1 cup shredded raw cheddar cheese
Preheat oven to 400°F. Butter one side of each tortilla.
Place two tortillas on rimmed baking sheet, butter side down. Spread 2 tablespoons of ranch dressing on each of the 2 tortillas on baking sheet. Divide half of the bacon, chicken, tomatoes, black olives, spinach and cheese and place on top of the ranch dressing on each of the tortillas. Top with remaining buttered tortillas, buttered side up.
Bake 15 minutes or until browned. Slice with pizza cutter and serve.
Serves 2 to 4
Place tortilla buttered side down in a large skillet over medium-low heat. Cook 2-4 minutes on each side until cheese melts and tortilla is lightly browned.