Grands Chicken Bacon Quesadillas

Here is another recipe from the Pillsbury Bake-Off Contest. Everyone loves a good quesadilla!

Grands Chicken Bacon Quesadillas

Ingredients:

1 container (8 oz) sour cream

4 green onions, thinly slices (4 tablespoons)

1 package (1 oz) ranch dip mix

1 cup chunky-style salsa

1/4 cup 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 bowl, mix salsa, preserves and 1 tablespoon of the cilantro. Heat closed medium-size contact grill for 5 minutes; spray grill plates with 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.