These look so delish--putting them on the dinner menu this week!!!
INGREDIENTS: 1 container (8 oz) sour cream
4 green onions, thinly sliced (4 tablespoons)
1 package (1 oz) ranch dip mix
1 cup chunky-style salsa
1/4 cup Smucker's® Peach Preserves
3 tablespoons chopped fresh cilantro
1/4 lb sliced roasted chicken (from deli), chopped
3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)
8 slices precooked bacon, chopped 1 can (16.3 oz)
Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits)
DIRECTIONS:
In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.
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I am so hungry right now I could just gobble up a whole plate of those. They look so good!
ReplyDeleteWow that looks pretty darn good! these are the same kind that my kids order when we go to chilies
ReplyDeleteI love Quesadillas--and this variation using Pillsbury Grands sounds really really good. I generally get beef but would love to try this recipe.
ReplyDeleteLove Quesadillas! Never thought about using Pillsbury Grands to make them! Yum! Thanks sooo much for sharing!
ReplyDeleteThis looks amazing and I will have to try to make this Quesadillas. Thanks for sharing.
ReplyDeleteLooks yummy I love quesadillas :) Thank you for sharing !
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