Jalapeno Popper Chicken Quesadilla (Print Version)
Crisp quesadilla with spicy chicken, creamy cheese filling, bacon, and jalapeño heat in every bite.
# Ingredients:
→ Main
01 -
4 large flour tortillas
02 -
2 cups cooked shredded chicken
03 -
2 jalapeño peppers, finely chopped
04 -
8 ounces cream cheese, softened
05 -
1 cup Monterey Jack cheese, shredded
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
4 slices bacon, cooked and crumbled
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
2 tablespoons olive oil
→ Garnish (optional)
12 -
Fresh cilantro, chopped
# Steps:
01 -
In a large mixing bowl, blend cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and pepper until smooth.
02 -
Fold in the shredded chicken, crumbled bacon, and chopped jalapeño peppers until evenly combined.
03 -
Place a tortilla on a work surface and spread a generous layer of filling onto one half. Fold the other half over the filling to form a half-moon shape. Repeat with remaining tortillas and filling.
04 -
Add a small amount of olive oil to a skillet and heat over medium heat. Once hot, place a prepared quesadilla in the pan and cook for 2 to 3 minutes until golden brown and crisp on the bottom.
05 -
Turn the quesadilla and continue to cook for another 2 to 3 minutes, or until the second side is golden and the cheese is melted. Repeat with remaining quesadillas.
06 -
Transfer cooked quesadillas to a cutting board. Garnish with chopped fresh cilantro if desired. Slice and serve immediately.
# Notes:
01 -
For spicier flavor, retain some jalapeño seeds or add extra peppers.
02 -
Ensure the filling is spread in an even layer to promote even crisping during cooking.