YOUR SOLIN GENERATED RECIPE
Chicken Bacon Ranch Quesadilla
Pan-seared chicken and crispy bacon are folded into a toasted tortilla with melted cheddar and a creamy, herb-flecked Greek yogurt ranch sauce.
INGREDIENTS
4 oz cooked shredded chicken breast
1 slice uncured bacon
0.5 medium whole wheat tortilla
0.13 cup shredded sharp cheddar cheese
1 tbsp Greek yogurt ranch dressing
0.25 cup diced red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp avocado oil
PREPARATION
In a small mixing bowl, combine the shredded chicken breast with the Greek yogurt ranch dressing, sea salt, and black pepper until the chicken is thoroughly coated.
Cook the uncured bacon in a skillet over medium heat until crispy, then remove, drain on a paper towel, and roughly chop into bits.
Wipe the skillet clean and return it to medium heat, adding the avocado oil to lightly coat the surface.
Place the whole wheat tortilla in the skillet and sprinkle half of the shredded cheddar cheese over one half of the tortilla.
Layer the ranch-coated chicken, chopped bacon bits, and diced red bell peppers over the cheese, then top with the remaining cheddar.
Fold the empty half of the tortilla over the filling and press down firmly with a spatula to help the ingredients adhere.
Cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese has completely melted into the filling.
Transfer the quesadilla to a cutting board, allow it to rest for one minute, then slice into three wedges and serve immediately.