“Pillsbury® Grands!® refrigerated biscuits are used as a flaky, tasty replacement for tortillas in these chicken quesadilla appetizers that are cooked on a contact grill.” - by Pillsbury® Grands®
Ingredients
Adjust Servings
Original recipe yields 12 servings
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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 259 cal
- 13%
- Fat
- 13.3 g
- 20%
- Carbs
- 24.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (6)
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"This was a quick & easy recipe that my whole family enjoyed for lunch. From age 4 to 54, it was a hit! I substituted some ingredients for some people who preferred ham or pepperoni in their little q..." See moreuesadillas. You can do that since they are individual. I will make this one again and again. I used my cast iron skillet to make them, by the way."
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