Bacon Ranch Mac Cheese Quesadilla (Print Version)
# Ingredients:
→ Main Filling
01 -
2 cups cooked macaroni and cheese
02 -
6 strips crispy bacon, chopped
03 -
3 tbsp ranch dressing
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup shredded mozzarella cheese
→ Assembly & Cooking
06 -
4 large flour tortillas
07 -
2 tbsp olive oil
08 -
2 green onions, finely chopped
# Instructions:
01 -
In a mixing bowl, combine your cooked mac and cheese with the chopped crispy bacon and ranch dressing. Mix everything together until well combined - this creamy, bacon-loaded filling is going to be amazing inside those tortillas.
02 -
Lay a flour tortilla flat on your work surface. 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.
03 -
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 the tortilla is golden brown and crispy. The cheese should be melted and bubbly inside.
04 -
Remove the quesadilla from heat and let it cool for just a minute, then slice into wedges. Sprinkle with chopped green onions and serve immediately while it's still hot and the cheese is perfectly gooey.
# Notes:
01 -
Use large, fresh flour tortillas that won't crack when folded for best results
02 -
Drain excess moisture from the mac and cheese to prevent soggy quesadillas
03 -
Try different cheese combinations like Monterey Jack or Pepper Jack for variety
04 -
Make sure your skillet is properly heated before adding the quesadilla for that perfect crispy exterior