• 1 lb. Boneless Skinless Chicken Breast
• 1 lb. Bacon
• 1 small white onion (roughly ¼ cup chopped)
• 1 16 oz. container Sour Cream
• 2 Packets of Ranch Dip Dry Mix
• 1 8 oz. Bag of Monterey Jack Shredded Cheese
• 1 package of 6-7" tortillas (10-12 count)
• Non Stick Cooking Spray
1. Place medium sized pot over medium heat 2/3rds full of Chicken Broth or Water, heat to a roaring boil. Place 1 lb. Boneless Skinless Chicken Breast in the liquid and boil until cooked through and tender – approximately 30 min. (Internal temperature should reach a minimum of 165° F.) Remove the Chicken Breasts from the pot and place on a flat surface- let cool. "Pull"/shred the chicken with two forks. Place chicken into Large Mixing Bowl.
2. Place medium sized skillet over medium low heat. Place the bacon strips on a cutting board. Cut into 1"-2" strips. Place cut strips of bacon in the skillet. Remove skin from the onion – chop into small pieces, add to skillet with the bacon. Cook mixture until onion has a clear/see through appearance and bacon is crisping up. Drain grease from the mixture and add to the Large Mixing Bowl.
3. Add 1 packet of Ranch Dip Dry Mix to the container of Sour Cream. Stir until very well blended.
4. Add 1 packet of Ranch Dip Dry Mix to the Large Mixing Bowl mixture. Add 8 oz. (half) of the Ranch/Sour Cream mixture to the Large Mixing Bowl mixture.
5. Add the bag of Monterey Jack Shredded Cheese to the Large Mixing Bowl mixture.
6. Fold all ingredients in Large Mixing Bowl until well blended.
7. Place large sized skillet over medium low heat.
8. Spoon mixture from Large Mixing Bowl onto one half of the tortilla. Fold the unfilled side of tortilla over the filled side. Spray Non Stick Cooking Spray to coat the bottom of the skillet. Place the folded tortilla in the skillet. Once the skillet side down side of the tortilla is a nice golden brown, lift the tortilla, re-spray the skillet and place the tortilla back into the skillet on the opposite side. Once the skillet side down side of the tortilla is a nice golden brown, lift the tortilla and set aside on a dish to serve.
9. Repeat step 8 until all of the mixture in the Large Mixing Bowl has been used. 10. Garnish with a Tablespoon or two of the Ranch/Sour Cream mixture and Serve!
• You can add a kick to the quesadillas by sautéing strips of onion and bell pepper and adding to the Large Mixing Bowl mixture. I've sometimes added fresh diced tomato as well.
• You can use bacon of choice, thinner, thicker, peppered, smoked… I tend to use thinner slices and add cracked peppercorns!
• You can cook and season your chicken however you please- rotisserie chicken, seasoned and baked or grilled chicken!!