Crispy Chicken and Bacon Quesadillas with Cheddar

My Favorite Chicken Quesadillas

Crispy, cheesy, smoky and just a touch spicy — these chicken bacon quesadillas are loaded with flavor and protein. They combine tender seasoned chicken, crunchy bacon, beans, corn and peppers with plenty of melty cheese for a satisfying meal that stands on its own, though they’re also delicious with salsa, guacamole or extra sour cream.

I prefer quesadillas that are flavorful without relying solely on dips. To build depth, cook the chicken and vegetables briefly in the reserved bacon drippings. That little step adds a smoky note that complements the taco seasoning and fresh lime. Each quesadilla is hearty and filling, great for lunch, dinner or a weekend snack.

Follow the tips and steps below for reliable results: cut the chicken small so it cooks quickly and stays inside the tortilla, taste and adjust the filling before assembling, and keep the skillet at medium heat so the tortillas crisp without burning while the cheese melts. These simple techniques make assembling and cooking the quesadillas quick and stress-free. Let’s make some quesadillas!

Quesadilla Tips

A few small details will make the process easier and improve the final texture and flavor.

• Cut the chicken into small, thin pieces. Bite-size pieces cook quickly and help keep the filling inside the tortilla so it doesn’t spill when you bite.
• Taste the filling before assembling. Cheese and tortillas mellow seasonings, so make sure the filling tastes bold and balanced on its own.
• Don’t overfill the tortillas. A heaping ½ cup of filling per 8-inch tortilla is plenty. Overstuffed quesadillas are hard to flip and can tear.
• Use cheese on both sides of the filling. A little cheese above and below the filling melts into a glue that holds everything together.
• Keep the heat at medium. Too hot and the tortillas will brown before the cheese melts. Lower the heat between batches if needed.
• Let the quesadillas rest before slicing. A two-minute rest helps the cheese settle so the filling stays inside when you cut them.
• Keep finished quesadillas warm. If you’re cooking multiple batches, place finished quesadillas on a baking sheet in a warm oven (about 200°F) until ready to serve.

Variations You Can Try

This filling is very flexible. Use these ideas to adapt the recipe to the ingredients you have or the flavor profile you prefer.

• Swap the chicken: Use shredded rotisserie chicken for a faster option; warm it briefly with the vegetables and seasonings.
• Adjust the heat: Keep the jalapeño seeds or add a second pepper for more spice. For milder quesadillas, omit the jalapeño and use a mild cheese.
• Add vegetables: Sautéed mushrooms, zucchini, poblano peppers or baby spinach are all great additions.
• Change the beans: Black beans, pinto beans or even refried beans work well.
• Try different cheeses: Pepper Jack for extra kick, sharp cheddar for bold flavor, or Oaxaca for an excellent melt and stretch.
• Add avocado: Thin avocado slices tucked in just before cooking add creaminess.
• Make them smoky: Stir in a minced chipotle in adobo or a pinch of smoked paprika.
• Skip the bacon: Omit the bacon and sauté the vegetables and chicken in olive or avocado oil instead for a lighter version.

FAQ

Chicken Bacon Quesadillas

Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
1 hour

Makes:
6 quesadillas

Author:
Ali

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Ingredients

• 8 slices thick-cut bacon, diced
• 1 pound boneless, skinless chicken breasts, cut into thin bite-size pieces
• 3 tablespoons taco seasoning, divided
• 1 tablespoon avocado oil or olive oil, if needed
• 4 scallions, thinly sliced, white and green parts separated
• 1 medium red bell pepper, cored and finely diced
• 1 small jalapeño pepper, seeded and finely diced
• 5 cloves garlic, pressed or minced
• 1 (15-ounce) can black or pinto beans, rinsed and thoroughly drained
• ⅓ cup whole-kernel corn, canned and drained or frozen
• ½ cup sour cream
• ¼ cup finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice, plus more as needed
• Fine sea salt and freshly ground black pepper, as needed
• 6 medium (8-inch) flour tortillas
• 3 cups shredded Mexican-blend or Pepper Jack cheese
• Neutral cooking oil, for the skillet
• For serving: Guacamole, pico de gallo, red salsa, salsa verde and/or additional sour cream

Instructions

• Cook the bacon. Add the diced bacon to a large sauté pan and cook over medium-low heat, stirring occasionally, until browned and crisp. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Reserve about 1 tablespoon of bacon grease in the pan and set the rest aside.
• Sauté the vegetables. Increase the heat to medium-high and add the white parts of the scallions, diced bell pepper and jalapeño to the pan with the reserved bacon grease. Cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more. Transfer the vegetables to a large mixing bowl.
• Cook the chicken. Toss the chicken pieces with 2 tablespoons of the taco seasoning until evenly coated. Add 1 tablespoon of the reserved bacon grease (or oil) to the pan and heat over medium-high. Add the chicken in an even layer and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer the cooked chicken to the bowl with the vegetables.
• Add the beans and seasonings. Stir the cooked bacon, drained beans and corn into the bowl with the chicken and vegetables. Add the remaining 1 tablespoon of taco seasoning and toss everything until combined.
• Finish the filling. Add the green parts of the scallions, chopped cilantro, sour cream and 2 tablespoons of lime juice. Stir until the mixture is evenly combined.
• Taste and season. Taste the filling before assembling. Add fine sea salt, freshly ground black pepper, more lime juice or extra taco seasoning if needed. The filling should be well seasoned on its own because tortillas and cheese will mellow the flavors slightly.
• Assemble the quesadillas. Place a tortilla on your work surface and sprinkle ¼ cup of cheese over one half. Top with a heaping ½ cup of the chicken mixture, spread evenly, then sprinkle another ¼ cup of cheese. Fold the empty tortilla half over the filling and press gently. Repeat with the remaining tortillas, filling and cheese.
• Cook the quesadillas. Heat a large nonstick or cast-iron skillet over medium heat and lightly brush or coat it with oil. Cook one or two quesadillas at a time for 2–4 minutes per side, pressing gently with a spatula, until the tortillas are crisp and golden and the cheese has melted completely. Wipe the skillet between batches to remove any stray cheese or filling that could burn. Add a light coating of oil before the next batch and reduce the heat if the tortillas are browning too quickly.
• Serve. Let the quesadillas rest for 2 minutes, then cut each into wedges. Serve warm with guacamole, pico de gallo, salsa, salsa verde and/or extra sour cream as desired.

Did you make this?
Let me know how it turned out in the comments below!