Chicken Ranch Quesadillas

This is a quick and easy meal to get on the table asap.  Yummm.  Really, really good.

• 1/2 cup sour cream ranch dip
• 8 8-inch flour tortillas
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 10-oz. can chicken, drained and flaked
• 1/3 cup bacon bits
• Salsa, optional

Spread 2 tablespoons dip on each of 4 tortillas.  Top each with 1/4 each of the cheeses, chicken and bacon bits.  Top with remaining tortillas.  Place one tortilla stack in non-stick skillet.  Cook over medium-high heat until lightly golden, pressing down gently with spatula.  Turn carefully, cook until cheese is melted.  Let stand for 2 minutes; slice into wedges.  Repeat with remaining tortilla stacks.  Serve with salsa, if desired.

Serves 4.

“Brokenness can lead to wholeness.”