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Bake-Off® Contest 44, 2010
Brunswick, Missouri

Grands!® Chicken-Bacon Quesadillas

Pillsbury® Grands!® refrigerated biscuits are used as a flaky, tasty replacement for tortillas in these chicken quesadilla appetizers that are cooked on a contact grill.

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  • prep time 25 min
  • total time 40 min
  • ingredients 10
  • servings 12
 

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 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

A waffle maker can be used in place of the contact grill. Cook 1 to 2 minutes longer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
35mg
35%;
Sodium
960mg
960%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010