The Pioneer Woman Tasty Kitchen
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Chicken Quesadillas with Bacon

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Level: Easy

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Description

Not your basic quesadilla! This recipe combines leftover rotisserie chicken with veggies and bacon and can be thrown together in a snap!

Ingredients

  • 1 package 8 Inch Flour Tortillas
  • 2 cups Shredded Leftover Rotisserie Chicken
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1 envelope Low Sodium Taco Seasoning
  • ½ cups Chopped Onion (red Is Nice)
  • ¾ cups Chopped White Mushrooms
  • 4 strips Sauteed Bacon, Crumbled
  • ¼ cups Water
  • Butter Or Margarine
  • Sour Cream
  • Chipotle Ranch Dressing (optional)
  • Olive Oil

Preparation

1. Heat skillet over medium heat and drizzle in 2tbsp olive oil. Add chopped onions and mushrooms. Allow onion to soften and mushrooms to brown slightly.

2. Toss in shredded chicken and crumbled bacon. Allow meat to heat through.

3. Using about half of the taco seasoning packet, sprinkle the seasoning over the chicken and vegetable mixture. Stir in water and let the seasoning thicken. Remove from heat.

4. Spread butter on one side of six tortillas.

5. Heat a separate skillet, and place a tortilla in the skillet, butter side down. On one half of the tortilla, sprinkle some cheese, then spoon some of the chicken mixture on top of the cheese. Add a little more cheese, then fold the tortilla over the mixture. Flip.

6. Allow the tortilla to brown lightly on both sides, flipping to ensure it is even. Transfer to a plate.

7. Repeat with remaining tortillas, using up the chicken mixture.

8. Cut using a pizza cutter.

9. Serve with sour cream or chipotle ranch dressing.

One Comment

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MissLisa on 3.2.2010

Bacon…cheese… what isn’t to love!!!?

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