These delicious quesadillas are the perfect summertime meal or snack and keep the kitchen nice and cool.
Serves: 1 Quesadilla
2 Flour Tortillas per Quesadilla
Spicy Ranch (we make our own from scratch but you can use the Spicy Ranch mix packets found in the salad dressing aisle)
1 c. chopped or thinly sliced avocado
4 bacon strips, cooked and cut into pieces
1 c. cheese, we use Monterrey Jack or pepper jack for an extra kick
I’ll be honest, we use our George Foreman 360 Grill because it has a Quesadilla plate and it’s easy for the kids to help. But you can do this on the stovetop.
Basically we spread a layer of spicy ranch across the top of one of the tortillas.
Add the cheese and spread it outward towards the edges but not all the way to the edge or you’ll make a huge mess when it melts.
Add the bacon pieces. I’m not gonna lie, we use a lot of bacon. I really don’t remember how many pieces we used, mostly because we cut it all up and then pile it on after it’s cut up. So I have no clue. It was at least 4 pcs. We like bacon.
Top with the avocado.
Take the other Quesadilla and spread some spicy ranch dressing on that one too. Now put the spicy ranch face down on the avocado layer.
Put the whole thing in a frying pan on the stove, use a griddle or play with the george foreman. Obviously each of these, the cooking times will differ. Mine took less than 5 minutes in the George Foreman on high.
Serve with a side of spicy ranch dipping sauce. Enjoy!
Recipe by Daily Dish Recipes at http://dailydishrecipes.com/spicy-ranch-bacon-avocado-quesadilla-sundaysupper/