Light Chicken, Bacon, Ranch Quesadillas with a Clean “Ranch” Dipping Sauce

(from castro15’s recipe box)

Categories: Sandwiches/Wraps

Ingredients

  • 1.5 cups cooked shredded chicken breast
  • -4 whole wheat tortillas
  • -2 ounces grated sharp cheddar cheese
  • -1 tomato, diced
  • -2 slices bacon
  • -1/2 tbsp butter, split
  • -1/2 c. greek yogurt
  • -1 tbsp olive oil
  • -1/2 tsp dried dill
  • -1/4 tsp garlic powder
  • -1/2 tsp onion powder
  • -1/8 tsp salt
  • -1/8 tsp pepper

Directions

  1. Cook the bacon in a nonstick skillet over medium-high heat until crispy. Let drain on paper towels. Wipe out skillet with a paper towel and turn off heat.

  2. -For the “ranch”: combine greek yogurt, olive oil, and spices. Mix well.

  3. -Break bacon pieces into very small pieces.

  4. -In a bowl, combine chicken, bacon, cheese, tomato, and HALF of the dip. Mix very well. Put the rest of the dip in the fridge until ready to serve.

  5. -Spoon half of the chicken mixture onto one tortilla. Top with another tortilla. Repeat.

  6. -Heat 1/4 tbsp butter over medium heat, spreading to cover pan. Gently place one tortilla onto pan. Cook until browned on the first side, about 3-4 minutes. Carefully flip, and cook until browned on the other side, another 3-4 minutes. Slide onto a plate and cut into slices with a pizza cutter. Repeat for the second quesadilla.

  7. -Serve with the rest of the “ranch” sauce for dipping.

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