Bacon Ranch Mac and Cheese Quesadilla (Print version)
A crispy flour tortilla stuffed with creamy mac and cheese, smoky bacon, ranch, and extra melted cheese.
# Ingredients:
For the filling
01 -
6 slices bacon
02 -
2 1/2 cups (about 500 g) cooked chilled macaroni and cheese
03 -
2 tablespoons ranch dressing
04 -
1/2 cup (55 g) shredded sharp cheddar cheese
05 -
1/2 cup (55 g) shredded mozzarella cheese
06 -
2 green onions, thinly sliced
07 -
1/4 teaspoon black pepper
For assembly
08 -
4 large 10-inch flour tortillas
09 -
2 tablespoons unsalted butter, divided
10 -
Extra ranch dressing, for serving (optional)
11 -
Hot sauce, for serving (optional)
# Instructions:
01 -
Place the bacon in a large skillet over medium heat. Cook for 7-9 minutes, turning as needed, until crisp. Transfer to paper towels, cool slightly, and chop into small pieces.
02 -
In a bowl, stir together the chilled mac and cheese, chopped bacon, ranch dressing, cheddar, mozzarella, green onions, and black pepper. The mixture should be thick and scoopable.
03 -
Lay the tortillas on a work surface. Divide the filling over one half of each tortilla, leaving a 1/2-inch border. Fold the empty half over the filling and press gently.
04 -
Wipe out the skillet and return it to medium heat. Melt 1/2 tablespoon butter, add one quesadilla, and cook for 3-4 minutes until the bottom is golden and crisp.
05 -
Flip carefully with a wide spatula. Cook for another 3-4 minutes until the second side is golden and the center is hot and melty. Repeat with the remaining quesadillas and butter.
06 -
Let each quesadilla rest for 1 minute before slicing into wedges. Serve hot with extra ranch or hot sauce if you like.
# Good to know:
01 -
Cold, thick mac and cheese works better than freshly made loose mac and cheese.
02 -
Cook over medium heat so the filling warms before the tortilla gets too dark.
03 -
Best served right away while the tortilla is crisp.