chicken bacon ranch quesadillas

Another Tuesday, another yummy recipe to celebrate 'Taco Tuesday'!

We make LOTS of different quesadillas around here but these are HANDS DOWN my absolute favorite!  You will almost always see me whipping these up during college football season just about every Saturday afternoon.

As i've mentioned before, I BAKE my quesadillas so this makes this recipe super simple and quick!  Just pick up a rotisserie chicken on your way home and bam, dinner in minutes!

SHOPPING LIST:

1 Rotisserie Chicken 

1 pack of real bacon bits

Ranch dressing (I recommend using my homemade ranch!)

 1 pack of hot pepper blend shredded cheese

1 pack of colby jack shredded cheese

1 onion, diced

Butter (I use a real butter spread)

Tortillas

DIRECTIONS:

Preheat your oven to 400 degrees.

Shred your rotisserie chicken into bite sized pieces.

In a skillet, heat a drizzle of EVOO over medium heat and add your diced onion, sauteing them until caramelized.  Set aside.  Begin assembling your tortillas onto sheet pans by buttering a tortilla and laying it buttered side down onto the pan.  Add about a tablespoon of ranch, two tablespoons of your cooked onions, chicken, bacon and a blend of your two cheeses.  Top with another tortilla, buttered side up.

Bake your quesadillas for 6-7 minutes and then flip for another 6 minutes.

Serve with even more ranch, my guac, or sour cream.

Yum, yum, yum... I promise, these will be a favorite!

white chicken chili

I've entered this chili into my office's Chili Cook Off and it has won every. single. time.

It really is that good.

Now, this isn't your normal batch of chili - there's no chili beans or ground beef in sight (note: we don't discriminate against either...) but it's a great change up to your normal, tried and true recipe that you might have at home AND you can throw this together in your slow cooker so it's waiting on you when you get home from work! 

Super simple (my kids can make this on their own!) and super quick for a weeknight meal!

this makes PLENTY for my family of six, plus lots left over!

SHOPPING LIST:

5 large chicken breast, thawed or frozen - doesn't matter!

2 cans of diced tomatoes and chiles (Rotel)

2 cans of sweet whole kernel corn

2 cans of black beans, rinsed

2 8 ounce blocks of cream cheese

2 packets of Hidden Valley Ranch mix

2 teaspoons of cumin

2 tablespoons of chili powder

Sour Cream, for garnish

Mexican Cheese, for garnish

DIRECTIONS:

Place your chicken breasts into your slow cooker.  Add your rotel and corn - juices and all!  Add your rinsed black beans, your two blocks of cream cheese (I like to tear the blocks into chunks, it helps it to melt faster!), your ranch packets, cumin and chili powder and give it a big ole stir.

Cook on low for 6-8 hours or on high for 4-6 hours

Top with sour cream and cheese.

So, so good! We like to top ours with either tortilla chips or over some yummy cornbread!

Doesn't matter how hot or cold it is outside - get to making this tonight!