Smoky Chicken and Bacon Quesadillas
These hearty quesadillas are packed with protein and smoky flavor for a lunch or dinner that hits the spot every time.
recipesbynani.comI love making these quesadillas because they are anything but boring. By using smoky bacon drippings to cook the chicken and vegetables, every bite is full of rich flavor before you even add your favorite salsa or guacamole.
These are filling enough to serve as a main course for the whole family. If you have extra time, try shredding your own cheese from a block because it melts so much smoother than the pre shredded bags.
🧺 Ingredients
- 4 slices thick cut bacon
- 1 pound chicken breast, diced into small pieces
- 1 bell pepper, diced
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 large flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- Salt and pepper to taste
👩🍳Instructions
- 1
Cook the bacon in a large skillet until it is crispy, then remove it from the pan and crumble it into pieces. Keep the bacon drippings in the skillet.
- 2
Add the chicken to the same skillet and season it with salt, pepper, chili powder, and cumin. Cook over medium heat until the chicken is browned and cooked through.
- 3
Toss the diced bell pepper, black beans, and corn into the skillet with the chicken. Sauté everything for about 3 minutes until the vegetables are tender.
- 4
Wipe the skillet clean or use a second pan. Place a tortilla in the skillet over medium heat.
- 5
Sprinkle a handful of cheese over one half of the tortilla. Add a generous spoonful of the chicken and vegetable mixture, a sprinkle of crumbled bacon, and a little more cheese on top.
- 6
Fold the tortilla in half over the filling and cook for 2 to 3 minutes per side until the tortilla is golden brown and the cheese is completely melted.
- 7
Repeat with the remaining ingredients and serve immediately while hot.
💡 Tips
Serve these with fresh guacamole, sour cream, or your favorite salsa. If you have leftovers, wrap them in foil and store them in the fridge, then reheat them in a dry skillet to get the shell nice and crispy again.
Made this recipe? Let us know how it went.
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