Chicken Bacon Quesadillas Ingredients 1 container (8 oz) sour cream 4 green onions, thinly sliced 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 8 slices precooked bacon, chopped 1 can (16.3 oz) Pillsbury® Grands!® (8 Homestyle refrigerated buttermilk biscuits) Directions 1. In small bowl, mix sour cream, 1 sliced green onion & 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves & 1 tablespoon of the cilantro. 2. 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. 3. Separate dough into 8 biscuits; press or roll each into 5-in. round. Place 1/4 cup chicken mixture on one side of ea. biscuit round. Fold biscuit over filling; press edges & seal. 4. Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 min. or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures. Back