Description
A delicious twist on traditional quesadilla with creamy macaroni and cheese, crispy bacon, and ranch dressing.
Ingredients
Scale
- 2 cups cooked macaroni and cheese
- 6 strips crispy bacon, chopped
- 3 tbsp ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large flour tortillas
- 2 tbsp olive oil
- 2 green onions, finely chopped
Instructions
- In a mixing bowl, combine your cooked mac and cheese with the chopped crispy bacon and ranch dressing. Mix everything together until well combined.
- Lay a flour tortilla flat on your work surface and spread a generous portion of the mac and cheese mixture on one half of the tortilla.
- Sprinkle the cheddar and mozzarella cheese over the filling, then fold the empty half over to create a half-moon shape.
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Place your quesadilla in the hot pan and cook for 3-4 minutes per side until golden brown and crispy.
- Remove the quesadilla from heat, let it cool for a minute, then slice into wedges.
- Sprinkle with chopped green onions and serve immediately.
Notes
- For extra flavor, consider adding jalapeños or avocado to the filling.
- Pair with additional ranch dressing for dipping.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg