Chicken Bacon Quesadillas

Chicken Bacon Quesadillas

Have you ever had those delicious chicken bacon quesadillas at a Mexican restaurant, then tried to recreate the dish at home and found it tasted like bland chicken and cheese sandwiched between two dry tortillas?

I have. It’s incredibly disappointing! At long last, through trial and error and some tremendous failures, I believe I have finally succeeded in creating the perfect chicken bacon quesadilla! Let’s begin!

Chicken Bacon Quesadilla Recipe

  • 8 count Burrito size flour tortillas
  • 2 large chicken breasts
  • ½ Tbsp. Mexican chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. cumin
  • ½ tsp. salt (or to taste)
  • 1 tsp. pepper (or to taste)
  • 8 oz. cheddar cheese (also a matter of taste!)
  • 2 Tbsps. butter

First, cook your bacon until it is nice and crispy. You can fry it up in a pan, or ‘fry’ it in the oven in a broiling pan like me. I’ve always hated cooking bacon on the stove top because grease splatters everywhere and I usually get shot in the eye. Crumble the bacon when it is cooked and cooled to a non-burn-your-fingertips-off temperature.

Cooking bacon in the oven using a broiler pan is a great method to prevent painful grease splatters!

Next, cook your unseasoned chicken breasts in a frying pan with about two tablespoons of olive oil until they reach 165°Fahrenheit. When they’re ready, place them in your stand mixer bowl and shred them with the paddle attachment. Start on low so you don’t have chicken flying all over your kitchen!

General Electric Large Broiler Pan & Rack

When the chicken is shredded, add the chili powder, garlic powder, onion powder, cumin, salt, and pepper to the bowl. The chili powder does add a bit of heat, so if you like a milder taste, reduce the amount of chili powder.

Lay out two tortillas. Start with a thin layer of cheese on one tortilla, then a generous layer of chicken, some bacon crumbles, and another thin layer of cheese. Place the second tortilla on top so the cheese and chicken is sandwiched between both tortillas. You want cheese to touch both tortillas, because the cheese acts as the ‘glue’ that keeps your quesadilla from falling apart when you flip it and when you pick it up to eat it.

In a large frying pan, melt a small bit of the butter on medium heat. You only want enough to thinly coat the bottom of your pan to help brown the tortillas. Place your raw quesadilla in the pan, smooshing down the top to help the cheese melt and glue your tortillas together. Allow to cook for about a minute, then check to see if your tortilla is turning golden. Each side of my quesadilla typically cooks for about two minutes, but make sure you watch it carefully so it doesn’t burn!

When each side of your quesadilla is golden and the cheese is melted into gooey goodness, flip onto a plate and cut into triangles with a pizza cutter. Serve with sour cream and hot sauce.

If you want a more exciting quesadilla, feel free to add tomatoes, jalapenos, or olives! You can even substitute beef or refried beans for the chicken if you’re looking for something different.


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