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| Tasty main dish | |||||
| Ingredients: | |||||
| 1/2 lb | boneless skinless chx breasts thinly sliced | ||||
| 1/2 lb | bacon, diced | ||||
| 1 | green pepper thinly sliced | ||||
| 1 | onion, thinly sliced | ||||
| 2 cups | shredded chedder cheese | ||||
| ranch dressing | |||||
| 8 | tortillas | ||||
| butter or margarine for cooking | |||||
| Directions: | |||||
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1. Cook the bacon in a skillet until desired crispness. Remove to drain with a slotted spoon. Pour out all but 1 T of the grease. Add the sliced green peppers and onions to the skillet and cook for about 3 min., until crisp tender.
2. Add a handful of cheese to the tops of 4 tortillas. Top each with chicken and bacon, then lightly drizzle some ranch dressing over that. 3. Top each tortilla with the cooked peppers and onions. Then add the remaining cheese to the top of each pile. 4. Top ech tortilla with the remaining four tortillas. Melt a little butter or margarine in a large skillet and cook the tortilla stacks one at a time over medium heat, about 4-5 min per side, until golden brown and cheese is melted. Add more butter or margarine to the skillet as needed. 5. Cut each quesadilla into wedges and serve with extra ranch for dipping, if desired. |
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