Bacon Chicken Quesadillas

I decided to go with something easy and delicious to make and looked in my frig and pantry and had all these ingredients. These were actually quite good with the biscuits than the tortillas. I will be posting a simple recipe for regular chicken quesadillas made with tortillas soon.These were good with some tortilla soup we had leftover from a local mexican restaurant we went to. 

INGREDIENTS

1

container (8 oz) sour cream

4

green onions, thinly sliced (4 tablespoons)

1

package (1 oz) ranch dip mix

1

cup chunky-style salsa

1/4

cup Smucker’s® Peach Preserves

3

tablespoons chopped fresh cilantro

1/4

lb sliced roasted chicken (from deli), chopped

3/4

cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)

8

slices precooked bacon, chopped

1

can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

DIRECTIONS

1In 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.2Heat 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.3Separate 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.4Place 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.
If you dont have a grill you can use a waffle iron or even a regular frying pan and then put a cast iron pan on top to press..make sure the bottom of the cast iron is sprayed also.