Jalapeño Popper Chicken Quesadillas
These Jalapeño Popper Chicken Quesadillas are creamy, cheesy, and loaded with yummy flavor. Packed with shredded chicken, crispy bacon, jalapeños, and melty cheese, they come together fast and cook up golden and crispy in minutes.
Servings: 4
Ingredients
- 4 Large flour tortillas
- 2 cups cooked and shredded chicken
- 2 jalapeño peppers - finely chopped
- 8 oz cream cheese - softened
- 1 cup mozzarella cheese - shredded
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 4 pieces bacon - cooked and crumbled
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- fresh cilantro Optiona
Instructions
- In a large mixing bowl, blend the cream cheese, mozzarella, garlic powder, onion powder, salt, and pepper until smooth and creamy using a stand or hand mixer.
- Fold in the shredded chicken, crumbled bacon, and chopped jalapeños until evenly combined.
- Place a tortilla flat and spread a generous layer of the filling over one half. Fold the other half over to seal. Repeat with the remaining tortillas.
- Heat a small amount of oil in a pan over medium heat. Once hot, place a quesadilla in the pan and cook for 2-3 minutes, or until the bottom is crispy and golden. Flip and cook the other side until golden as well. Repeat with the remaining quesadillas.
- Garnish with fresh cilantro, if desired. Serve warm and enjoy!
Notes
Soften the cream cheese before mixing for a smooth filling.
Don’t overfill – too much filling makes it harder to crisp up.
Use a pizza cutter to slice quesadillas cleanly.
Keep warm in the oven if making a big batch—set to 200°F while you cook the rest.