Crispy Bacon Ranch Mac Cheese (Printable Version)
Golden tortillas packed with creamy mac, smoky bacon, ranch, and melted cheese for a flavorful crunch.
# Ingredients:
→ Filling
01 -
250 grams cooked macaroni and cheese, thick and creamy
02 -
100 grams crispy bacon, chopped
03 -
60 milliliters ranch dressing, well-herbed
→ Cheese
04 -
50 grams shredded cheddar cheese
05 -
50 grams shredded mozzarella cheese
→ Quesadilla
06 -
2 large flour tortillas, pliable
07 -
15 milliliters extra virgin olive oil
→ Garnish
08 -
10 grams green onions, finely chopped
# Steps:
01 -
In a large bowl, combine the cooked macaroni and cheese, chopped crispy bacon, and ranch dressing. Stir thoroughly until the mixture is creamy and thick enough to mound without running.
02 -
Place one flour tortilla flat on a clean surface. Spread a generous portion of the mac and cheese mixture over one half of the tortilla, maintaining a clear edge. Evenly top with shredded cheddar and mozzarella cheese, then fold the tortilla in half to form a half-moon shape.
03 -
Heat a large skillet over medium heat and add olive oil to coat the base. Once shimmering, carefully place the folded quesadilla in the pan. Cook for three to four minutes on each side, pressing gently to promote even browning and a golden, crisp crust.
04 -
Remove the quesadilla from the skillet and transfer to a cutting board. Allow it to rest for one minute to let the cheese set slightly. Slice into wedges and garnish with chopped green onions. Serve immediately for optimal gooey texture and crispness.
# Notes:
01 -
Use well-drained, thick macaroni and cheese to prevent sogginess. Allow resting for one minute post-cooking to achieve the best cheese texture. Cook slowly over medium heat to develop a perfect golden crust.
02 -
Leftover quesadillas keep well refrigerated for up to two days and reheat best in a hot oven to restore crispness. For longer storage, freeze slices on a tray before transferring to a freezer bag.