Ingredients
Cooked macaroni and cheese
Crispy bacon, chopped
Ranch dressing
Flour tortillas
Shredded cheddar cheese
Shredded mozzarella cheese
Olive oil
Green onions, chopped
Steps
In a mixing bowl, combine the cooked macaroni and cheese, chopped crispy bacon, and ranch dressing. Stir until the ingredients are evenly distributed and the filling is well-incorporated.
Lay a large flour tortilla on a flat surface. Spread a generous amount of the mac and cheese filling onto one half of the tortilla, leaving the other half free. Sprinkle the shredded cheddar and mozzarella cheese over the filling. Fold the empty half of the tortilla over the filled half, creating a half-moon shape.
Heat a large skillet or griddle over medium heat and add a drizzle of olive oil. Carefully place the assembled quesadilla in the hot pan and cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy.
Once the quesadilla is cooked to perfection, remove it from the heat and slice it into wedges. Garnish with the chopped green onions and serve immediately.
Tips
- Opt for large, fresh flour tortillas that are pliable and won’t crack or break when folded.
- Experiment with cheese varieties like Monterey Jack or Pepper Jack for different flavor profiles.
- Thoroughly drain the cooked macaroni and cheese to prevent sogginess.
- Properly heating the skillet and using enough olive oil will ensure a golden-brown, crispy exterior.
Required Tools
- Mixing bowl
- Skillet or griddle
- Spatula
- Knife
- Cutting board