Six-ish Ingredient Dinner: Bacon-Corn-Chicken Quesadillas

This is a super simple recipe that most people have the ingredients for in their pantry right now. It's one of our go-to recipes on nights we need a quick and easy home-cooked dinner - even before this quarantine.

When Chris and I first moved to Atlanta in 2010, we tried out a lot of local restaurants and were especially drawn to restaurants that had microbrews. Five Seasons had a great local 'farm to table' approach in the kitchen and some delicious beers. One of our favorites was a quesadilla that included corn and bacon … we've been making this dish at home ever since.

The six-ish ingredients:

1. Tortillas - I use extra large (they fit in the bottom of a 12-inch skillet). Amounts below are based on this size tortilla.
2. Chicken Tenderloins - I use about two per quesadilla
3. Corn - about 1/4 cup per quesadilla
4. Bacon - about two slices per quesadilla
5. Cheese - I highly recommend Ole brand quesadilla shredded cheese
6. Salsa - served on the side

The "ish" ingredients - tortilla chips, cheese dip, avocados...whatever you enjoy with a quesadilla.

Season the chicken and/or marinate for about 30 minutes in Italian Dressing (add some salt, pepper, garlic). Grill the chicken and then cut into small pieces.

Cook your bacon how you like - I usually cook it in the microwave, then cut into small pieces and add to the saute pan with the corn.

The rest is easy peasy - heat a little bit of oil in a pan at medium. Put the tortilla in the pan and cover half of it with cheese, sprinkle the chicken and the corn/bacon mixture.

Fold in half and brown both sides.

I like to pour melted queso over mine and enjoy an avocado with it. My husband prefers just salsa on his.

"YUM YUM YUM

BACONNNN!!!"

Fenway P. George

Dinner!