Chicken Bacon Ranch Quesadillas

Chicken Bacon Ranch Quesadillas

Five in 25

Serves 4

Five Ingredients

1 lb. chicken tenderloins*

8 strips thick-cut bacon

2 cups (about 16 oz) shredded pepper jack cheese

4 burrito tortillas

¼ cup ranch dressing (plus more for serving)

From the Pantry

1 T olive oil

Preheat the oven to 400F. Lay the bacon on a sheet tray followed by the chicken tenders. Drizzle the chicken with olive oil and season with salt and pepper. Bake for 15 minutes or until bacon is cooked to your liking and chicken is cooked.

Shred cheese while bacon and chicken cook.

When the bacon and chicken are cooked, reserve the bacon fat and crumble the bacon and shred the chicken into bite-sized pieces.

Brush a baking tray with the rendered bacon fat and lay down two tortillas. Fill half of each tortilla with cheese, followed by roughly ¼ of the bacon, chicken and ranch dressing. Fold each tortilla in half and press down gently to distribute the filling. Brush the top with more bacon fat. Repeat with two additional tortillas and place on the greased baking sheet.

Increase the oven to 425 F with convection if you have it. Bake quesadillas for 3-5 minutes more or until golden brown and cheese is melted.

Cut into thirds or quarters and serve immediately with more ranch dressing for dipping.

*You could use chicken breasts however they will need to be cut thinly to cook at the same time as the bacon. If using larger pieces of chicken, give them a head start on the bacon to ensure they cook through in time.