Bacon Chicken Quesadillas
Updated: 12 hours ago
Everything is better with bacon and that holds true with chicken quesadillas. Crispy flour tortillas filled with creamy cheese, seasoned chicken and savory bacon, perfection! Accompany this with my chili lime crema and you have an epic meal that is perfect for dinner, Taco Tuesday, Super Bowl, or any fiesta where you want an easy handheld meal for your guests! I first made this recipe over 20 years ago for the first Super Bowl I spent with my husband, and it is still his game day favorite after all these years!
This easy quesadilla recipe pairs with pretty much everything, but here are a few of my favorites!
What to Serve with Quesadillas
Fresh Tomatillo Salsa
I know you will love this recipe as much as my family does and it will become a favorite in no time!
Why Chicken is So Good For You!
We all know that chicken is a tasty and fantastic source of protein, but do you know why it is so good for you? Chicken, along with many other sources of animal protein, such as beef, eggs and fish, are a complete source of protein. This means that all nine essential amino acids are present and available to you when you eat these foods. When it comes to nutrients, anything labeled as "essential" means that your body cannot make or synthesize this nutrient, so it must be provided to your body by the foods you eat.
As mentioned above, there are nine essential amino acids that we must eat everyday to provide our bodies energy as well as the building blocks necessary in everyday functions such as growth and repair, immune support, and in the synthesis of our hormones and neurotransmitters.
The nine essential amino acids and their roles are :
Histidine: necessary for the production of histamine and also plays a role in nervous system health
Valine: necessary in energy production as well as muscle growth and repair
Phenylalanine: building block for neurotransmitters like dopamine and epinephrine (adrenaline), and in the production of other amino acids.
Leucine: necessary in stimulating wound healing, muscle repair, and blood sugar regulation.
Isoleucine: necessary in immune function and energy regulation.
Tryptophan: necessary building block for serotonin.
Methionine: necessary in detoxification, metabolism, and in your body's ability to absorb selenium (supports thyroid health) and zinc (necessary in production of HCl in your stomach).
Threonine: necessary in skin and connective tissue health.
Lysine: necessary in hormone production and your body's ability to absorb calcium (bone, heart, muscle and nerve health.)
So grab a some chicken and let's get cooking!
Bacon Chicken Quesadilla Ingredients
8oz No Sugar Bacon, cooked
1.5 lbs Boneless Skinless Chicken Breast, sliced
1 Tbsp Taco Seasoning
1 Tbsp Avocado Oil or Ghee
6-8 Organic Flour Tortillas
12-16oz Shredded Cheese*
1/2 tsp fine sea salt if your seasoning is not salted
Chili Lime Crema for dipping
*What Cheeses to Use for Quesadillas
Ghost Pepper Jack
How to Make Bacon Chicken Quesadillas
3. Preheat the oven to 350 degrees
2. On a parchment lined baking sheet, bake the bacon for 12-15 minutes until cooked to your preference. Remove and set onto a plate lined with paper towels to drain the excess fat.
3. While the bacon is cooking, slice the chicken into 1/4" slices against the grain and add them to a medium bowl.
4. Add the taco seasoning to the chicken and stir to evenly coat.
5. To a large skillet, add the avocado oil or ghee and set over medium-high heat.
6. Add the chicken and cook (in batches if the pan is smaller) until it is cooked all the way through, remove and set aside in a bowl.
7. Shred the cheese if it is in blocks and transfer to a medium bowl.
8. Heat a clean pan over low-medium heat.
9. Add 1-2 tortillas depending on how big the pan is.
10. Add a 1-3 Tablespoons of shredded cheese, 1/3-1/2 cup of chicken, 1-2 slices of bacon, top off with another Tablespoon of cheese and fold the tortilla over into a half moon shape.
11. Cook the quesadillas for 2-3 minutes until cheese has melted and the tortillas has slightly browned, adjust the heat as necessary to prevent burning but ensuring the cheese melts.
12. Flip the quesadilla over and cook for 1-2 minutes to brown the tortilla and melt the cheese.
13. Repeat steps 9-12 until all the quesadillas are made.
14. Serve and enjoy!
Q: My cheese isn't melting before my tortilla begins to burn, what do I do?
A: Try lowering the heat. If the heat is too high it will burn the tortillas before the cheese has a chance to melt.
Q: I am making a large batch of these, how should I keep them warm?
A: Turn the oven on to the lowest temperature setting. Keep the quesadillas warm in there for up to an hour.
Q: Can I freeze the leftovers?
A: Yes! I do this all the time! I individually wrap them defrost them overnight in the refrigerator to pack for lunch the next day.
Q: Can I used bagged cheese instead?
A: You can, but it is more processed than shredding your own cheese and will contain additives and preservatives.
Q: Can I use shredded chicken in this?
A: Yes, find creative short cuts that fit your lifestyle!
If you like this recipe, check these out!
Authentic Chunky Guacamole: Rich and creamy avocado delicately balanced with fresh tangy lime juice, sweet fresh orange juice, and just the right amount of heat from a roasted serrano pepper. This is the best guacamole for your fiestas, cinco de mayo, and taco night!
Traditional Pico de Gallo: Juicy and tangy tomatoes, earthy onions, fragrant cilantro and just the right amount of heat from a fresh jalapeño all bathed in luscious and tart fresh lime juice...is your mouth watering yet? Mine sure is!
Quesadilla Breakfast Tacos: Soft fluffy scrambled eggs nestled in a black bean and corn quesadilla for an epic and delicious breakfast to start your day!
I hope you enjoy this as much as my family does. - Amy
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