Chicken Bacon Quesadillas
- Yield 6
- Prep 25 minutes
- Cook 35 minutes
Chicken Bacon Quesadillas is a dinner recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Leave the bacon. Tip in the bacon to a large sauté pan and cook over medium-a low burner, stirring occasionally, until browned and crisp. Move the bacon to a paper-towel-lined plate using a slotted spoon. Leave about 1 tablespoon of bacon grease in the pan and reserve the rest.
Sauté the vegetables. Increase the heat to medium-high. Tip in the white parts of the scallions, bell pepper and jalapeño to the pan. Leave for 4 to 5 minutes, stirring occasionally, until softened. Tip in the garlic and cook for 1 minute, stirring frequently. Move the vegetables to a large mixing bowl.
Leave the chicken. Turn the chicken with 2 tablespoons of the taco seasoning until evenly coated. Tip in 1 tablespoon of the reserved bacon grease (or oil) to the same pan, then add the chicken in an even layer. Leave over medium-a hot burner for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Move the chicken to the bowl with the vegetables.
Tip in the cooked bacon, beans, corn and remaining 1 tablespoon taco seasoning to the bowl. Turn until everything is evenly combined.
Finish the filling. Tip in the green parts of the scallions, cilantro, sour cream and 2 tablespoons lime juice. Whisk until evenly combined.
Taste the filling before assembling the quesadillas. Tip in fine sea salt, freshly ground black pepper, additional lime juice or a little more taco seasoning as needed. The filling should taste well seasoned on its own, since the tortillas and cheese will soften the flavors slightly.
Assemble the quesadillas. Set a tortilla on a clean work surface. Scatter ¼ cup of the cheese over one half of the tortilla. Top with a heaping ½ cup of the chicken filling, spreading it in an even layer, then sprinkle with another ¼ cup cheese. Fold the empty half of the tortilla over the filling and press gently to flatten. Repeat with the remaining tortillas, filling and cheese.
Leave the quesadillas. Warm a large nonstick or cast-iron skillet over a medium burner. Lightly brush the skillet with oil. Leave the quesadillas one or two at a time for 2 to 4 minutes per side, pressing gently with a spatula, until the tortillas are crisp and golden and the cheese has completely melted.
Wipe down the skillet. Between batches, carefully wipe the skillet clean with a dry paper towel to remove any stray cheese or filling that could burn. Tip in another light coating of oil before cooking the next batch. Lower the heat as needed if the tortillas begin browning before the cheese melts.
Plate Let the quesadillas rest for 2 minutes, then cut each one into wedges. Plate warm with your favorite toppings and sauces.
