Quesadillas are a favorite at our house, especially when I don't really feel like cooking. Instead of just sending the boys into the kitchen to make a sandwich - I can score mom points for having a hot meal that is both hand-held and delicious.
We have experimented a lot with tweaking several staple recipes in our menu to "Buffalo Chicken" flavor, and last night we tweaked our Quesadillas in the same direction.
These were devoured. No leftovers. None.
I consider that to be a good sign!
2 fajita size flour flour tortillas per person (10 in our case)
1 large can chicken breast, drained
1/2 cup bacon crumbles
1/4 white onion, diced
1/8 cup ranch salad dressing
2-3 dashes hot sauce
1/2-1 tsp southwest seasoning
1 cup shredded mozzarella cheese
* Combine chicken breast, bacon crumbles, diced onion, ranch dressing, hot sauce, and shredded mozzarella cheese in a mixing bowl with a fork.
* Prepare cooking surface, preferably a griddle or shallow skillet by preheating after ingredients are assembled and ready to cook. These cook quickly, so be prepared. (I use a double burner griddle.)
* Place 1 flour tortilla on hot cooking surface, then top with filling mixture. Filling should not quite cover the tortilla and make sure to spread it out so that it will melt evenly as it cooks. The more filling, the harder it will be to flip and the cheese will not melt completely. Top with 2nd flour tortilla.
* Cook for 1-2 minutes on medium-high heat on preheated griddle. Tortillas will become crispy and cheese will melt as they cook.
* Cut with a pizza cutter and serve with ranch dressing for dipping...if the kids wait that long!
This recipe is linked up to Friday Food at Momtrends - go check out the other recipes linked up today!