A QUICK NOTE
These bacon-ranch chicken quesadillas are crispy, cheesy, and easy to scale for family meal prep. A double batch of the filling gave our family of four enough for two dinners. Use medium heat and lower it if the tortillas brown before the cheese melts.
INGREDIENTS
1 lb ground chicken
6 slices bacon
2 Tbsp ranch seasoning
8 oz shredded cheddar cheese
About 8 Mission Carb Balance tortillas
OPTIONAL RANCH DIP
Fat-free plain Greek yogurt
Ranch seasoning, to taste
Hot sauce, to taste
FOR SERVING
Hot sauce or salsa
Vegetable of choice
DIRECTIONS
1. Cook the bacon in a large skillet over medium-high heat. Transfer to a paper towel-lined plate, then carefully drain the grease from the skillet.
2. Add the ground chicken to the skillet and cook, breaking it into crumbles, until no pink remains.
3. Chop or crumble the bacon. Stir it and the ranch seasoning into the cooked chicken until evenly combined. Transfer the filling to a bowl or plate.
4. Return the skillet to medium heat or preheat a large griddle. Lightly coat with cooking spray and add one or more tortillas.
5. Sprinkle cheese over half of each tortilla. Add the chicken mixture and another small layer of cheese.
6. Fold each tortilla in half, pressing gently with a spatula for a few seconds to help the cheese melt. Cook for 1–2 minutes per side, until golden and crisp. Reduce the heat if the tortillas brown too quickly.
7. For the optional dip, stir ranch seasoning and hot sauce into Greek yogurt to taste.
8. Serve the quesadillas with the dip, salsa or hot sauce, and a vegetable on the side.
