Crispy Bacon Jalapeño Chicken Quesadilla Tips, FAQ & printable recipe

Tips for success

For the crispiest tortillas, use a generous amount of butter and make sure the skillet is hot before adding the quesadilla. Press down lightly with a spatula as it cooks to encourage even browning.

If making multiple quesadillas, keep the cooked ones warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.

Let the cooked quesadillas rest for a minute before slicing. This allows the cheese to set slightly, making the slices cleaner and preventing the filling from spilling out. Use a sharp chef's knife and slice with a gentle sawing motion to preserve the crispy crust.

Variations

• Spicy Black Bean: Add 1/2 cup of drained black beans to the filling along with the chicken. The beans add a creamy texture and extra substance without changing the cooking time.
• Veggie Swap: Replace the chicken with 1 1/2 cups of sautéed bell peppers and onions. Cook the vegetables in the bacon fat until tender, then proceed with the recipe.
• Smoky BBQ: Swap the chipotle ranch for barbecue sauce and add 1/2 cup of caramelized onions. The smoky, sweet flavors pair beautifully with the bacon and cheese.
• Extra Heat: Add 1 finely diced jalapeño (seeded or not) to the filling, and use pepper jack cheese instead of Colby Jack for a spicier kick.

Storage and make-ahead

Fridge

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to keep the tortilla crisp.

Freezer

Freeze cooked and cooled quesadillas in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

For best results, reheat quesadillas in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 3-4 minutes.

Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore crispness, or in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it makes the tortilla soggy.

You can prep the ingredients ahead: dice the chicken, cook the bacon, and grate the cheeses up to a day in advance. Store them separately in the refrigerator.

Assemble and cook the quesadillas when ready to serve. The cooked quesadillas also reheat well, making them a great meal-prep option.

Serving ideas

Serve the quesadillas hot, straight from the skillet, with extra chipotle ranch for dipping. They pair well with a simple side of salsa, guacamole, or a fresh green salad.

The crispy exterior and molten cheese make them satisfying on their own, but a cool dollop of sour cream or a squeeze of lime can brighten the flavors.

These quesadillas are substantial enough to be a main course for four, or you can cut them into smaller wedges and serve as appetizers for a crowd.

For a heartier meal, add a side of Mexican rice or refried beans. The chipotle ranch can be drizzled over the top for extra creaminess.

Frequently asked questions

Recipe card

Crispy Bacon Jalapeño Chicken Quesadilla

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, diced
• 6 slices smoky bacon, diced
• 2 tsp chili spice blend
• 1 1/2 cups shredded Colby Jack cheese
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup chipotle ranch dressing
• 4 large flour tortillas (10-inch)
• 4 tbsp butter, softened

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

48 g

Carbohydrates

32 g

Fat

43 g

Automatic estimate from the ingredient list, not laboratory-verified.