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4
5 minutes
15 minutes
Preheat your Blackstone griddle to medium heat.
Lightly coat the chicken cutlets with olive oil and season with kosher salt, coarse black pepper, and garlic powder. Cook the cutlets on the griddle until done. Remove from the griddle, let rest for a few minutes, and then dice the chicken.
While the chicken is cooking, cook the bacon on the same griddle. When done, remove and drain on paper towels. Once cooled, chop the bacon.
To make the pico de gallo, combine the diced tomatoes, red onion, jalapeños, chopped cilantro, a pinch of kosher salt, black pepper, and garlic powder in a small mixing bowl. Squeeze the juice of one lime into the mixture, mix well, and set aside. This can be done hours before cooking.
In a small bowl, mix ranch dressing, the juice of half a lime, some black pepper, and a generous amount of the Citrus Garlic Mojo seasoning. Set aside as a dip for the quesadillas.
Reduce the griddle temperature to medium-low. Place the flour tortillas on the griddle and sprinkle with shredded cheese. On one side of the tortilla, add diced chicken, bacon, some pico de gallo, a drizzle of ranch dressing, and a handful of crushed Cool Ranch Doritos. Fold the other side of the tortilla over the filling and cook, flipping occasionally, until the cheese is melted and the outside is toasty.
Repeat for as many quesadillas as desired. Enjoy!
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