Crispy Bacon Jalapeño Chicken Quesadilla Step-by-step instructions

Before you start

Before you start, dice the chicken and bacon, and grate the cheeses. Have the chipotle ranch and tortillas ready. Soften the butter so it spreads easily.

Set a large skillet over medium heat. This recipe moves quickly once the cooking begins, so having everything prepped and within reach makes the process seamless.

Instructions

Prep and Sear

1. 1Prep the Fillings
   Dice the chicken breasts into 1/2-inch pieces and place in a bowl. Dice the bacon into small pieces. Grate the Colby Jack and cheddar cheeses from a block using a box grater, then toss together in a bowl. Season the chicken with the chili spice blend and toss to coat evenly.
   Look for The chicken is evenly coated with the spice, and the cheeses are freshly grated and combined.
   Tip For the best melt, grate the cheese yourself rather than using pre-shredded bags.
2. 2Cook the Bacon
   Heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and browned, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
   Look for The bacon is browned and crisp, and the fat is shimmering in the pan.
   Tip Do not drain the fat; it will flavor the chicken.
3. 3Sear the Chicken
   Increase the heat to medium-high. Add the seasoned chicken to the same skillet with the bacon fat. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C).
   Look for The chicken is golden brown on the outside and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the pan so the chicken sears rather than steams.

The bacon is crisp and the chicken is golden brown and cooked through, with a pleasant smoky aroma filling the kitchen. The cheese is grated and ready, and the tortillas are laid out for assembly.

Assemble and Toast

4. 4Assemble the Quesadillas
   Lay the tortillas on a clean work surface. Spread about 2 tablespoons of chipotle ranch over one half of each tortilla. Evenly divide the cooked chicken, crispy bacon, and the mixed cheeses over the ranch. Fold the other half of the tortilla over the filling to create a half-moon shape.
   Look for The tortillas are filled evenly and folded into half-moons.
   Tip Do not overfill; otherwise the filling will spill out during cooking.
5. 5Toast in Butter
   Wipe the skillet clean and place over medium heat. Add 1 tablespoon of butter and let it melt. Place one quesadilla in the skillet and cook until the bottom is golden brown and crispy, about 2-3 minutes. Carefully flip and cook the other side until golden and the cheese is melted, about 2 more minutes. Repeat with the remaining butter and quesadillas.
   Look for The tortilla is deep golden brown and crispy, and the cheese is visibly melted.
   Tip Press gently with a spatula while cooking to help the quesadilla crisp evenly.

The quesadillas are filled, folded, and toasted in butter until the tortillas are golden and crispy. The cheese is melted and stretching slightly when you peek inside. The kitchen smells of toasted butter and chili.

Rest and Serve

6. 6Slice and Serve
   Transfer the cooked quesadillas to a cutting board. Let them rest for 1 minute, then slice each in half with a sharp knife. Pull the halves apart to reveal the molten cheese pull and serve immediately.
   Look for The quesadillas are sliced cleanly and the cheese stretches as they are pulled apart.
   Tip A sharp knife gives a clean cut without tearing the tortilla.

The quesadillas have rested for a minute and are sliced into clean halves. When you pull them apart, the cheese stretches in long, gooey strands. Serve immediately while they are hot and crisp.

Common mistakes

Overfilling the quesadillas is a common issue — too much filling makes them difficult to flip and can cause the tortilla to tear. Keep the filling to about 1/2 cup per quesadilla.

Also, do not rush the browning: cooking over medium-high heat ensures the tortilla crisps without burning. If the pan gets too hot, the butter may burn; lower the heat if needed.

How to tell it’s done

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

The quesadillas are done when the tortillas are deep golden brown and crisp on both sides, and the cheese is completely melted and bubbling.

Let them rest for a minute before slicing so the filling sets slightly and the cheese does not run out.

• Poultry: 165°F (74°C) in the thickest part