Kevin's Double-Crust Chicken Bacon Ranch Quesadilla

Ranch-and-fajita-seasoned chicken and crispy bacon get piled onto a griddle-melted mozzarella "cheese crisp," folded over, topped with more melted cheese, then finished with a toasted flour tortilla for a double crust. Sliced into wedges and served with fresh avocado — an "Enjoy" that earns a nod every time.

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Ingredients

• •4 pieces boneless chicken thighs, trimmed and diced
• •4 strips Wright applewood smoked thick cut bacon, diced
• •½ whole onion, diced
• •1 tbsp minced garlic
• •1 packet Hidden Valley Original Ranch dry seasoning packet
• •1 tbsp fajita seasoning
• •1 tbsp fresh thyme, chopped
• •2 cups shredded mozzarella
• •4 small flour tortillas
• •1 whole avocado, sliced, for serving

Steps

1. Dice the bacon: Dice the applewood smoked bacon into small pieces.
2. Clean & dice the chicken: Trim the chicken thighs and dice into bite-size pieces.
3. Dice the onion: Dice the onion.
4. Sauté onion: Add the diced onion to a hot pan with a bit of oil and sauté.
5. Add garlic: Stir the minced garlic into the softening onions.
6. Dry Ranch: In a separate bowl, toss the diced chicken with the dry Ranch seasoning packet.
7. Fajita seasoning: Add the fajita seasoning to the chicken and toss to coat.
8. Add thyme: Strip the fresh thyme leaves from the stems, chop, and mix into the seasoned chicken.
9. Strain the bacon: Fry the diced bacon in a separate pan until crisp, then strain off the rendered grease, keeping the crispy bacon bits.
10. Brown onion & add chicken: Add the seasoned chicken to the pan with the sautéed onion and garlic.
11. Cook chicken: Cook, stirring occasionally, until the chicken is fully cooked through and lightly browned.
12. Cheese overlay: On a hot flat griddle, lay out mounds of shredded mozzarella in rounds and let them melt into crispy cheese "shells."
13. Bacon: Sprinkle the crispy bacon bits over each melted cheese round.
14. Ranch Chix: Pile the cooked Ranch-fajita chicken mixture on top of the bacon on each cheese round.
15. Fold in cheese: Sprinkle a bit more shredded mozzarella over the filling, then fold each cheese round over on itself like a taco to enclose the filling.
16. Top with tortilla: Lay a flour tortilla over each folded cheese-and-chicken pocket on the griddle.
17. Toast tortilla: Toast the tortilla side, then flip the whole pocket over and toast the other side until golden and crisp.
18. Slice & plate: Cut each pocket into wedges and arrange on a plate.
19. Avocado: Fan out fresh avocado slices alongside the wedges and serve.