Only one of the best flavor combinations out there. Am I right or am I right?
While I would love to provide you all with some ideas for Thanksgiving dishes, I honestly don’t have many to share. I have contributed to making food for Thanksgiving before, but don’t really have much documentation of that. So, until the end of the week when I really start getting my T-Day cooking going, quesadillas it is. Besides, I am sure you are seeing plenty of other festive recipes to keep you busy. So this is a little something different.
Quesadillas are great, because they are so simple and can be made with just about any ingredients you want. (Have you figured out yet that this is a common theme with my favorite meals?)
I made these for more of an appetizer rather than an entire meal, but they could go either way. If you need an easy weeknight meal, this is it. If you need a quick appetizer to throw together for a gathering, this is also it!
Makes 4 quesadillas
4 10-inch flour tortillas
2 tablespoons butter or margarine
1 1/4 cup shredded Mexican-blend cheese
2 whole chicken breasts, cooked and shredded or diced
8 slices bacon, cooked and chopped
1/2 cup ranch dressing’
1. Heat medium-large skillet over medium heat. Spread about 1/2 tablespoon butter on one side of each tortilla.
2. When skillet is hot, add one tortilla, butter-side down. Fill half of the tortilla with a couple tablespoons of shredded cheese, some of the chicken and bacon, and finally another couple tablespoons of cheese (putting cheese on both bottom and top layers help to hold it together). Fold other half of tortilla on top of the layered ingredients and lightly press down with spatula.
3. Let cook 2-3 minutes then flip. Let cook about 1 minute on the other side and remove from heat. Tortilla should be golden brown on both sides.
4. Repeat steps 2-3 with remaining tortillas.
5. Serve with ranch dressing for dipping.