Grands!® Chicken-Bacon Quesadillas

(240)
  56 reviews
  • 25|min prep time
  • 40|min total time
  • 10 ingredients
  • 12 servings

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)

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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