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.
“Brokenness can lead to wholeness.”