1 Picture
Ingredients
- 1 container (8 oz) sour cream
- 4 green onions, thinly sliced (4 tablespoons)
- 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 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
Details
Servings 1
Adapted from pillsbury.com
Preparation
Step 1
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.
High Altitude (3500-6500 ft):
Nutritional Information:
Nutrition Information:1 Serving (1 Serving)
Calories 260
(Calories from Fat 130),
Total Fat 14g
(Saturated Fat 6g,
Trans Fat 2 1/2g),
Cholesterol 35mg;
Sodium 960mg;
Total Carbohydrate 25g
(Dietary Fiber 0g,
Sugars 8g),
Protein 9g;Percent Daily Value*:
Vitamin A 6.00%;
Vitamin C 0.00%;
Calcium 8.00%;
Iron 6.00%;Exchanges:
1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
1 Lean Meat;
0 High-Fat Meat;
2 Fat;Carbohydrate Choices:
1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
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