Chicken Club Quesadilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Bacon, Hormel Real Bacon Pcs., 2 tbsp Green Peppers (bell peppers), .5 cup, strips Onions, raw, .5 cup, sliced Red Ripe Tomatoes, 6 slice, thin/small Extra Virgin Olive Oil, 1 tbsp La Tortilla Factory, Large Original Low Carb Tortilla, 2 serving Chicken Breast, no skin, 4 ounces Kraft Ranch Salad Dressing, 2 tbsp Kraft Shredded 2% Mexican Four Cheese blend, 1 cup
Serving Size: makes 2 Folded Quesadillas
. Heat ˝ tbs EVOO and add the sliced green peppers and onions to the skillet. Cook for about 3 minutes, until crisp-tender.
2. Add a 1/4 c. of cheese to each tortilla. Top each with chicken and bacon, and then lightly drizzle some ranch dressing over that.
3. Top each tortilla with the cooked peppers and onions. Then add the remaining cheese on top and fold in half.
4. Heat ˝ tbs EVOO in a large skillet and cook the tortilla halves one at a time over medium heat, about 4-5 minutes per side, until golden brown and cheese is melted.
5. Cut each quesadilla into wedges and serve with extra ranch or sour cream for dipping, if desired.
*Leftovers reheat great when warmed in a dry skillet for a few minutes.
. Heat ˝ tbs EVOO and add the sliced green peppers and onions to the skillet. Cook for about 3 minutes, until crisp-tender.
2. Add a 1/4 c. of cheese to each tortilla. Top each with chicken and bacon, and then lightly drizzle some ranch dressing over that.
3. Top each tortilla with the cooked peppers and onions. Then add the remaining cheese on top and fold in half.
4. Heat ˝ tbs EVOO in a large skillet and cook the tortilla halves one at a time over medium heat, about 4-5 minutes per side, until golden brown and cheese is melted.
5. Cut each quesadilla into wedges and serve with extra ranch or sour cream for dipping, if desired.
*Leftovers reheat great when warmed in a dry skillet for a few minutes.
Nutritional Info Amount Per Serving
- Calories: 477.2
- Total Fat: 28.5 g
- Cholesterol: 67.9 mg
- Sodium: 1,166.0 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 15.4 g
- Protein: 39.1 g
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