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8

Grands!® Chicken-Bacon Quesadillas

Prep 25 min
Total 40 min
Ingredients 10
Servings 12

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. MORE+ LESS-

Bake-Off® Contest 44, 2010

Bev Jones

Brunswick, Missouri

Ingredients

container (8 oz) sour cream

green onions, thinly sliced (4 tablespoons)

package (1 oz) ranch dip mix

cup chunky-style salsa

1/4

cup peach preserves

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)

slices precooked bacon, chopped

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)

Steps

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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.