Chicken Bacon Ranch Quesadillas

Ingredients

• 1240 g large flour tortillas(240g)
• 230 g unsalted butter, melted(30g)
• 35 g garlic powder(5g)
• 42 g onion powder(2g)
• 52 g dried dill(2g)
• 63 g salt(3g)
• 7450 g chicken breast, cooked and shredded(450g)
• 8150 g bacon, cooked crispy and crumbled(150g)
• 9120 ml buttermilk ranch dressing(120g)
• 10200 g sharp cheddar cheese, shredded(200g)
• 11100 g mozzarella cheese, shredded(100g)
• 1260 g sour cream(60g)
• 1350 g tomatoes, diced(50g)
• 1415 g green onions, sliced(15g)
• 155 g fresh parsley, chopped(5g)

Instructions

1. 1In a medium bowl, toss the shredded chicken and crumbled bacon with the ranch dressing until well combined.
2. 2Mix the melted butter with garlic powder, onion powder, dill, and salt in a small dish.
3. 3Brush one side of each flour tortilla with the seasoned garlic butter.
4. 4Place one tortilla butter-side down in a large non-stick skillet over medium heat.
5. 5Evenly spread a layer of mixed cheddar and mozzarella cheese over the entire tortilla.
6. 6Distribute the chicken and bacon mixture over one half of the cheesy tortilla.
7. 7Fold the tortilla in half, pressing down firmly with a spatula to seal the edges.
8. 8Cook for 2–3 minutes per side until the exterior is golden brown and the cheese is fully melted.
9. 9Remove from the skillet and let the quesadilla rest for 1 minute before slicing into wedges.
10. 10Serve hot with a side of sour cream, diced tomatoes, and a sprinkle of fresh green onions.