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.
Bake-Off® Contest 44, 2010
Bev Jones
Brunswick, Missouri
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1
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container (8 oz) sour cream
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4
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green onions, thinly sliced (4 tablespoons)
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1
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package (1 oz) ranch dip mix
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1
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cup chunky-style salsa
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1/4
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cup peach preserves
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3
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tablespoons chopped fresh cilantro
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1/4
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lb sliced roasted chicken (from deli), chopped
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3/4
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cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)
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8
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slices precooked bacon, chopped
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1
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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.
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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.
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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.
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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.
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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
A waffle maker can be used in place of the contact grill. Cook 1 to 2 minutes longer.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 14g
- 22%
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- Saturated Fat
- 6g
- 28%
- Trans Fat
- 2 1/2g
- Cholesterol
- 35mg
- 11%
- Sodium
- 960mg
- 40%
- Total Carbohydrate
- 25g
- 8%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 9g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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