High Protein Chicken Bacon Ranch Quesadillas by Nikita Fair

Ingredients

• 2 Chicken breasts
• 1/2 cup Greek yogurt
• 2 tbsp Ranch seasoning mix
• 1/4 cup Milk
• 1/2 cup Bacon bits
• 1 cup Shredded mozzarella cheese
• 2 tbsp Fresh chives, chopped
• 8 Large tortillas
• 1 tbsp Olive oil or cooking spray

Instructions

1. Place chicken breasts in a slow cooker. Add seasonings, broth, and any other slow cooker ingredients you prefer. Cook on low for 3 hours, or until chicken is fully cooked and easily shredded.
2. While chicken cooks, prepare the ranch sauce. In a blender, combine Greek yogurt, ranch seasoning mix, and milk. Blend until smooth and creamy like a thick dressing.
3. Once the chicken is cooked, shred it using two forks. In a bowl, mix the shredded chicken with the prepared ranch sauce, bacon bits, mozzarella cheese, and chopped chives until well combined.
4. Lay out four tortillas. Evenly distribute the chicken mixture over half of each tortilla, leaving a small border. Fold the other half of the tortilla over the filling to create a half-moon.
5. Heat olive oil or cooking spray in a large skillet or griddle over medium heat. Carefully place the quesadillas in the skillet, cooking for 3-5 minutes per side.
6. Cook until the tortillas are golden brown and crispy, and the cheese is melted and gooey. Remove from skillet, let cool slightly, then slice and serve.