Ingredients
2 chicken breast ( diced small)
½ cup buffalo sauce (adjust to taste)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
4 large flour tortillas
6 slices bacon (cooked and crumbled)
2 tbsp Kinders ranch dip ( chilled and set)
¼ cup chopped green onions (optional for garnish)
2 tbsp butter
Directions
Step 1
Prepare ranch. Follow instructions on packet then place in fridge for at least 30 minutes.
Step 2
Cook bacon according to package.
Step 3
In a skillet, add olive oil and cook chicken for 8-10 minutes until done. Add in buffalo sauce , ranch, and bacon. Stir and cook for another 4 minutes. Remove from heat.
Step 4
Lay a tortilla flat on a clean surface.
Step 5
Spread 2 tablespoons of ranch dressing evenly on half of the tortilla.
Step 6
Add 1/2 cup of the buffalo chicken on top of the ranch layer.
Step 7
Sprinkle 1/4 cup mozzarella, 1/4 cup cheddar, and 1-2 tablespoons of crumbled bacon over the chicken.
Step 8
Fold the tortilla in half to form a half-moon shape.
Step 9
Heat 1/2 tablespoon of butter in a large skillet over medium heat.
Step 10
Place the folded quesadilla in the pan and cook for 2-3 minutes on each side, or until golden brown and crispy.
Step 11
Repeat for the remaining quesadillas, adding more butter as needed.
Step 12
Slice the quesadillas into wedges.
Step 13
Garnish with chopped green onions (optional) and serve with extra ranch or blue cheese dressing for dipping
Step 14
Enjoy the spicy, cheesy, savory goodness!
