2 medium boneless chicken breasts
4 large flour tortillas
1/2 (10 oz.) can cream of chicken soup
2 tbsp. real bacon bits (Hormel)
2 tbsp. ranch dressing (HIDDEN VALLEY®)
shredded Mexican "fiesta" blend cheese, for sprinkling
2 tbsp. brown sugar

Cook chicken breasts on stove top until no longer pink center.

While cooking, mix in a bowl: cream of chicken soup, bacon bits, ranch, and brown sugar.

Once chicken is done, cut into small pieces (about 1/4-inch cubes). Mix chicken with ranch mixture.

Spread a thin layer of cheese on two of the tortillas. Layer 1/2 the mixture on top of cheese layer for each of the two tortillas. Top with another thin layer of cheese. Cover top with other tortillas. Grill each quesadilla side in a skillet until golden brown. Cut into quarters.

Tip 1: When flipping loaded quesadilla, place a plate on it in pan. Then flip while holding the plate. Slide the quesadilla back off the plate onto the skillet

Tip 2: When grilling, push down on edges of tortilla to seal off meat in a pocket. Cheese will stick when melted.

Enjoy!

Submitted by: Aaron VH