Chicken Ranch Quesadillas

Serves 4

1/2 c. ranch dip

8 8-inch flour tortillas

1 c. shredded Cheddar cheese

1 c. shredded Monterey Jack cheese

10-oz. can chicken, drained

1/3 c. bacon bits

Optional: salsa

Spread 2 tablespoons dip on 4 tortillas. Sprinkle each with 1/4 of Cheddar cheese, Monterey Jack cheese, chicken and bacon bits. Top each with remaining tortillas. Cook each tortilla in a lightly greased non-stick skillet until lightly golden; turn and cook until cheese is melted. Let stand for 2 minutes; slice into wedges. Serve with salsa, if desired.

Spice up your favorite ranch salad dressing! To one cup of dressing, whisk in 1/4 teaspoon chili powder and 1/2 teaspoon ground cumin. Let stand 5 minutes for flavors to blend.