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Serves
Bacon-Ranch Quesadilla with Chicken
A low-carb club sandwich
Prep Time20 Mins
Cook Time40 Mins
Total Time60 Mins
Ingredients
- 20 uncured center-cut bacon strips
- 2 cups sliced grilled free-range chicken
- 0.25 cup ranch dressing
- 0.5 cup shredded organic cheddar cheese
Instructions
- Preheat oven to 400F.
- Line a rimmed baking sheet with parchment paper.
- Lay out 5 strips of bacon right next to each other on the sheet. One by one, weave the next 5 bacon strips onto the first layer in the opposite direction, creating a woven bacon square.
- Repeat this with the remaining 10 bacon strips to make a second woven bacon square next to the first. Bake for 30 minutes.
- Trim the bacon squares so they are about the same size and shape.
- Crumble any trimmed bacon and save for another receipe.
- Layer the grilled chicken over one bacon square, drizzle it with the ranch dressing, and sprinkle with the cheddar cheese.
- Top with second bacon square.
- Discard the used parchment and line the baking sheet with a new piece. Bake the quesadilla until the cheese melts, 5 to 10 minutes. Cut in half and serve.
Fairclough – making the woven bacon the bread in this sandwich, really
Nutrition
Fats 35g
Protein 79g
Carbs 3g
Net Carbs 2g